Fig. 7

Microbial cell counts and pH variations during spontaneous milk fermentation into lait caillé in urban (a: Katre-yaar) and rural (b: Yegueresso) sites. From the raw milk to the end product, 05 specific time points and 08 specific time points were considered in Katre-yaar and Yegueresso sites respectively, during the fermentation process which was stopped when the traditional producer indicated that the optimal characteristics were reached