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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
Author to whom correspondence should be addressed.
Urban Sci. 2018, 2(3), 57;
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)
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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