Figure 1. Pictures of the different steps of curdled milk production

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