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Table 2 Frequency of practices related to consumption and purchase of milk and milk products from cross-sectional surveys in three dairy production areas in and around Dakar (Senegal): Dakar (n = 60), Fatick (n = 111) and Thies (n = 56). The number do not add up, as some questions were dependant on others

From: “We never boil our milk, it will cause sore udders and mastitis in our cows”- consumption practices, knowledge and milk safety awareness in Senegal

VariablesDakarFatickThiesTotal
Milk
Frequency of consumption of milk produced by own cows (n = 227)
 Never1 (1.7%)4 (3.6%)1 (1.8%)6 (2.6%)
 Regularly57 (95.0%)86 (77.5%)51 (91.1%)194 (85.5%)
 Sometimes2 (3.3%)21 (18.9)4 (7.1%)27 (11.9%)
Frequency of chilling milk soon after collection (n = 227)
 Never58 (96.7%)103 (92.8%)55 (98.2%)216 (95.2%)
 Sometimes0 (0.0%)5 (4.5%)0 (0%)5 (2.2%)
 Regularly2 (3.3%)3 (2.7%)1 (1.8%)6 (2.6%)
Frequency of selling raw milk (n = 227)
 Never0 (0%)41 (36.9%)1 (1.8%)42 (18.5%)
 Sometimes5 (8.3%)11 (10.81%)1 (.8%)17 (7.5%)
 Regularly55 (91.7%)59 (53.2%)54 (96.4%)168 (74.0%)
Boiling milk prior to consumption (n = 221)
 Never53 (89.8%)102 (95.3%)50 (89.2%)205 (92.8%)
 Occasionally2 (3.4%)2 (1.9%)4 (7.1%)7 (3.2%)
 Sometimes0 (0%)0 (0%)1 (1.8%)1 (0.5)
 Regularly4 (6.8%)3 (2.8%)1 (1.8%)8 (3.6%)
Curdled and fermented milka
 Produce curdled milk at home (n = 227)
  Never12 (20.0%)19 (17.1%)5 (8.9%)36 (15.9%)
  Occasionally16 (26.7%)23 (20.7%)20 (35.7%)59 (25.9%)
  Sometimes9 (15.0%)23 (20.7%)14 (25.0%)46 (20.6%)
  Regularly23 (38.3%)46 (41.4%)17 (30.4%)86 (37.9%)
 Boil milk prior to producing curdled milk at home (n = 185)
  Never45 (93.8%)91 (98.9%)49 (96.1%)179 (96.7%)
  Occasionally2 (4.2%)1 (1.1%)0 (0%)3 (1.6%)
  Sometimes0 (0%)0 (0%)0 (0%)0 (0%)
  Regularly1 (2.1%)0 (0%)2 (3.9%)3 (1.6%)
 Frequency of consumption of curdled milk produced at home (n = 185)
  Never1 (2.1%)0 (0%)0 (0%)1 (0.5%)
  Occasionally15 (31.3%)20 (21.7%)12 (24%)45 (24.3%)
  Sometimes11 (22.9)22 (23.9%)14 (28%)45 (24.3%)
  Regularly21 (42.9%)50 (54.3%)24 (48%)94 (50.8%)
 Purchase commercially available curdled milk(n = 227)
  Never43 (71.7%)105 (94.6%)43 (76.8%)191 (84.1%)
  Occasionally17 (28.3%)5 (4.5%)13 (23.2%)35 (15.4%)
  Sometimes0 (0%)0 (0%)0 (0%)0 (0%)
  Regularly0 (0%)1 (0.9%)0 (0%)1 (0.4%)
 Produce fermented milk at home(n = 227)
  Never60 (100.0%)102 (91.9%)56 (100.0%)218 (96%)
  Occasionally0 (0%)9 (8.1%)0 (0%)9 (4%)
  Sometimes0 (0%)0 (0%)0 (0%)0 (0%)
  Regularly0 (0%)0 (0%)0 (0%)0 (0%)
 Purchase fermented milk from other farmers or markets (n = 227)
  Never60 (100.0%)108 (97.3%)56 (100.0%)258 (98.7%)
  Occasionally0 (0%)2 (1.8%)0 (0%)4 (0.8%)
  Sometimes0 (0%)1 (0.9%)0 (0%)1 (0.4%)
  Regularly0 (0%)0 (0%)0 (0%)0 (0%)
 Frequency of consumption of fermented milk (n = 12)
  Never0 (0%)0 (0%)0 (0%)0 (0%)
  Occasionally0 (0%)9 (100.0%)2 (66.7%)11 (91.7%)
  Sometimes0 (0%)0 (0%)1 (33.3%)1 (8.3%)
  Regularly0 (0%)0 (0%)0 (0%)0 (0%)
Other products (butter, cheese, butter oil)
 Produce other milk products at home (n = 227)
  Never60 (100.0%)109 (98.2%)54 (98.2%)223 (98.2%)
  Occasionally0 (0%)1 (0.9%)2 (1.32%)3 (1.3%)
  Sometimes0 (0%)1 (0.9%)0 (0%)1 (0.4%)
  Regularly0 (0%)0 (0%)0 (0%)0 (0%)
 Boil milk prior to producing other products at home (n = 4)
  Never0 (0%)224 (100%)
  Occasionally0 (0%)0 (0%)0 (0%)0 (0%)
  Sometimes0 (0%)0 (0%)0 (0%)0 (0%)
  Regularly0 (0%)0 (0%)0 (0%)0 (0%)
 Purchase other products (n = 227)
  Never60 (100.0%)111 (100.0%)56 (100.0%)227 (100%)
  Occasionally0 (0%)0 (0%)0 (0%)0 (0%)
  Sometimes0 (0%)0 (0%)0 (0%)0 (0%)
  Regularly0 (0%)0 (0%)0 (0%)0 (0%)
 Frequency of consumption of other products (n = 4)
  Occasionally0 (0%)2 (100.0%)1 (50.0%)4 (100%)
  Sometimes0 (0%)0 (0%)1 (50.0%)0 (0%)
  Regularly0 (0%)0 (0%)0 (0%)0 (0%)
  1. aCurdled milk is milk fermented at room temperature without adding any lactic acid bacteria and/or enzymes and fermented milk is milk fermented by adding lactic acid bacteria and/or enzymes
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