Figure 3. Acidity of raw milk and curdled milk from production site (Legend: Ha1: Hamdalaye site 1; Yag : site Yagma ; Loum : site Loumbila ; Ha2 : Hamdalaye site 2 ; 14 Yaar: site Secteur 14 yaar)

From

Biochemical and Microbiological Characteristics of Raw Milk and Curdled Milk Originated from the Central Region of Burkina Faso

Clarisse S. COMPAORE, Fidèle W. TAPSOBA, Charles PARKOUDA, René KOMPAORE, Romaric G. BAYILI, Bréhima DIAWARA, Aly SAVADOGO, Lene JESPERSEN, Hagrétou SAWADOGO-LINGANI

American Journal of Food and Nutrition. 2021, 9(1), 7-15 doi:10.12691/ajfn-9-1-2