Animal milk types in sub‐Saharan Africa (SSA) are processed into varieties of products
using different traditional methods and are widely consumed by households to support …

Historically, local milk production in Senegal has struggled to keep up with the demands of
consumers, so there has been a heavy reliance on imported milk and milk products. More …

Consumer perception of poor hygiene of fresh milk products is a major barrier to promotion
of milk consumption as an intervention to alleviate the burden of malnutrition in Ghana …

The spontaneously fermented curdled milk product from Burkina Faso, lait caillé is prepared
by traditional processing from raw unpasteurised milk. The fermentation lasts 1–3 days. This …

Fermented milks play a major role in human diets worldwide. Lactic acid bacteria are the
main microorganisms involved and often added as starters. However, use of autochthonous …

Materials and Methods: A total of 114 samples of fermented milk from camels, goats, and
cows were purchased in the market in five localities in Burkina Faso; Bobo Dioulasso, Djibo …

Objectives: The present study was carried out to evaluate the microbial quality of raw milk
taken at different sampling points from farmers in Ali Sabieh, Arta, Dikhil, Djibouti, Obock and …

Staphylococcus species are considered as one of the major pathogens causing outbreaks of
food poisoning. The aim of this work was to assess the toxinogenic and antibiotic …

Background Raw milk is a good growth medium for microbes because of its neutral pH and
nutrient content. In Ethiopia; few studies were done to assess the microbial quality of raw …

Gappal is a traditional fermented food of Burkina Faso's Fulani ethnic group, made with
millet dough and milk and traditionally eaten in family. The aim of the present study was to …