Livestock is the third largest currency provider in Burkina Faso after gold and cotton. The objective of this study was to assess the socio-economic characteristics of actors, level of production and sanitary risks along the food chain of local fermented milk. A literature search and an investigation were conducted. Sphinx Plus2-V5 software was used for data processing and analysis. Results obtained show that milk processing is essentially a female activity and Fulani
is the most active tribe in the milk sector. The curdling is done mainly using a curdled whey. Nutritional characteristics of fermented milk depend on the milk used, the milking conditions, the technology used, and a good curd must have a pleasant smell with a sweet and sour taste. The precariousness of milking, the lack of training in hygiene, the ignorance of the rules of hygiene, the state of environment of processing/sale, the strong use of antibiotics, the negligence of campaigns of vaccinations, and the non-compliance with the waiting period generate significant sanitary risks for consumers and animals. Livestock is the mainstay of the white revolution in Burkina Faso and
contributes to food and socio-economic security.

livestock; milk; processing; sanitary risk; Burkina Faso