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Fermented milk from Chad
sour milk (raïb), its buttermilk (rouaba) and unwashed butter (gibde). Made in 3 steps over 22 days – 31 days. The longest step, collect gibde with a dipper; store, takes 21–30 days (FAO 1990). Lactic bacteria does most of the fermenting.
| Main step | 21–30 daysReported[fao-tmp-ii][fao-tmp-iii][koussou2007] | Collect gibde with a dipper; store |
|---|---|---|
| Temperature | 43–45 °CReported[fao-tmp-ii][fao-tmp-iii][koussou2007] | Mature milk in a clean closed container |
| Acidity | pH 5.6–5.9Reported[fao-tmp-ii][fao-tmp-iii][koussou2007] | Mature milk in a clean closed container |
| cow milk (also sheep or goat) |
| boiled or not |
| Starter: spontaneous or backslop (2–3 % previous sour milk) |
Total time across the recorded steps: 22 days – 31 days
What changes: The milk sours in a clean closed container in 24 hours
Output: raïb (sour milk).
Microbes at work in this step
natural milk flora, or 2–3 % previous sour milk as starter
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Koussou et al. (2007) found high total and faecal coliforms in N'Djamena milk-bar rayeb, especially in the cold dry season, which suggests weak acidification and poor hygiene.
Hazards the sources name: Coliforms in commercial rayeb.
Every number is labelled with how it is known. How this atlas is made
N'Djamena's local-milk chain grew from the 1990s with small dairies and the success of rayeb (Koussou 2007).
