摘要：Kossam" is a set of milk based beverage from northern Cameroon presenting greatsymbolic and social values for local population. They have high economic value for women as most important source of income for the family in rural area. In order to ameliorate process production with the view of industrialization some of their physicochemical properties needed to be standardize. In this line, the process productions of "Kossam" were carried out in order to identify critical points and eventually standardize the production process. To do this a cross-sectional and descriptive study including qualitative and quantitative survey followed by laboratory scale production were conducted. Different products were given to a panel, for sensory analysis and were used to access and compare physicochemical characteristics of artisanal and laboratory "Kossam". The main identify Kossam product were: "mbiraadam" which stand whole milk, "kindirmou" indicating heated, concentrated and fermented "mbiraadam", and "pendidam" derived from skimmed heated and fermented "mbiraadam". Major steps identified for "Kossam" process production were mainly filtering leading to "mbiraadam", heating in smoked clays, cooling followed by natural fermentation leading to "kindirmou". The "mbiraadam" can also be skimmed before being heated and fermented to give "pendidam". Physico-chemical properties such as pH, total titrable acidity, as well as some rheological properties were screened. A standard flow diagram were proposed for "kossam production and sensory test were used to compare samples
关键词：milk; mbiradam; pendidam; kindirmou; kossam; fermentation; Africa
