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Urban Sci. 2018, 2(3), 57; https://doi.org/10.3390/urbansci2030057

Milk Production and Sanitary Risk along the Food Chain in Five Cities in Burkina Faso

Laboratory of Applied Biochemistry and Immunology, University Ouaga, 1 Pr Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso
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Received: 24 June 2018 / Revised: 7 July 2018 / Accepted: 11 July 2018 / Published: 13 July 2018
(This article belongs to the Special Issue Urban Food Security)
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Abstract

Livestock is the third largest currency provider in Burkina Faso after gold and cotton. The objective of this study was to assess the socio-economic characteristics of actors, level of production and sanitary risks along the food chain of local fermented milk. A literature search and an investigation were conducted. Sphinx Plus2-V5 software was used for data processing and analysis. Results obtained show that milk processing is essentially a female activity and Fulani is the most active tribe in the milk sector. The curdling is done mainly using a curdled whey. Nutritional characteristics of fermented milk depend on the milk used, the milking conditions, the technology used, and a good curd must have a pleasant smell with a sweet and sour taste. The precariousness of milking, the lack of training in hygiene, the ignorance of the rules of hygiene, the state of environment of processing/sale, the strong use of antibiotics, the negligence of campaigns of vaccinations, and the non-compliance with the waiting period generate significant sanitary risks for consumers and animals. Livestock is the mainstay of the white revolution in Burkina Faso and contributes to food and socio-economic security. View Full-Text
Keywords: livestock; milk; processing; sanitary risk; Burkina Faso livestock; milk; processing; sanitary risk; Burkina Faso
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Cissé, H.; Sawadogo, A.; Kagambèga, B.; Zongo, C.; Traoré, Y.; Savadogo, A. Milk Production and Sanitary Risk along the Food Chain in Five Cities in Burkina Faso. Urban Sci. 2018, 2, 57.

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