Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso

Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso

Abstract Lait caillé is a traditional fermented milk product in Burkina Faso. The objective of this study was to contribute to consumer acceptance of lait caillé. For this purpose, the production practices in rural and urban areas were identified through semi-structured interviews, while the perceiv...

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Bibliographic Details
Main Authors: Geoffroy Romaric Bayili, Charlotte Konkobo-Yaméogo, Sinaly Diarra, Bréhima Diawara, Lene Jespersen, Hagretou Sawadogo-Lingani
Format: Article
Language:English
Published: BMC 2023-06-01
Series:Journal of Ethnic Foods
Subjects:
Traditional lait caillé
Manufacturing practices
Consumer perception
Starter culture
Fermentative flora
Hygienic quality
Online Access:https://doi.org/10.1186/s42779-023-00185-4

Internet

https://doi.org/10.1186/s42779-023-00185-4

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