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Fermented milk from Chad
Cow, sheep or goat milk, boiled or not, is left 24 hours in a clean closed container to sour, then shaken in a gourd for 1 to 2 hours until butter grains form. The unwashed butter (gibde) and the sour buttermilk (rouaba) are both kept; in N'Djamena a sweetened rayeb is sold in milk bars.
| Cow, sheep or goat milk, boiled or not | [fao-tmp-ii] |
| Sour milk from an earlier batch2–3 % of the milk (optional) | Otherwise the milk's own flora sours it[fao-tmp-ii] |
| Starter | spontaneous, or backslop of 2–3 % earlier sour milk |
Total time across the recorded steps: 25 h – 26 h
What changes: Bush milk brought in by collectors is boiled before use
Output: boiled bush milk.
Microbes at work in this step
Not documented for this step.
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
Cow, sheep or goat milk, boiled or not, is left 24 hours in a clean closed container to sour, then shaken in a gourd for 1 to 2 hours until butter grains form. The unwashed butter (gibde) and the sour buttermilk (rouaba) are both kept; in N'Djamena a sweetened rayeb is sold in milk bars. Made in 4 steps over 25 h – 26 h. The longest step, sour in a clean closed container, takes 24 h (FAO 1990).
| Main step | 24 hReported[fao-tmp-ii] | Sour in a clean closed container |
|---|---|---|
| Temperature | 39.9–44.9 °CMeasured[koussou2007] | Collect and boil the bush milk (N'Djamena milk bars) |
| Acidity | pH 5.6–5.9Measured[koussou2007] | Collect and boil the bush milk (N'Djamena milk bars) |
Raïb is shaken in a gourd until butter grains separate, and both the unwashed butter (gibde) and the sour buttermilk (rouaba) are used.
A survey of N'Djamena milk bars found high total and faecal coliform counts in rayeb, pointing to poor hygiene in production, collection and processing. The FAO says the milk is boiled or not before it sours. The US CDC says raw milk can carry germs such as Campylobacter, E. coli, Listeria, Brucella and Salmonella, and that children under 5, adults over 65, pregnant women and people with weak immunity are at higher risk.
Hazards the sources name: Total and faecal coliforms in N'Djamena milk-bar rayeb (up to about 227 and 12 CFU/mL on average, cold dry season).
Every number is labelled with how it is known. How this atlas is made
N'Djamena's local milk trade grew from the 1990s with dairies, sweetened whole milk and the success of rayeb.
