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Fig. 8 | Journal of Ethnic Foods

Fig. 8

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

Fig. 8

Microbiological quality of dairy products from a small manufacturing enterprise during preliminary trials (a) and following adjustments (b) of lait caillé controlled production. The controlled fermentation trials were performed with starter cultures of lactic acid bacteria in mono-culture (Lactococcus lactis) and co-cultures (L. lactis and Leuconostoc mesenteroides)

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Journal of Ethnic Foods

ISSN: 2352-619X

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