Feeding dairy cows during the dry season is still a bottle nec for milk production in Burkina Faso and farmers use their indigenous knowledges for improvement. The research question is how to ¶The better handle thoses indigenous knowledges by improving methodologically the making process of galactagogues blocks which could be used as supplementary feed for lactating cows. The objective was to make two galactagogue blocks, one contains small millet and monkey’s bread (called BAMPS) and the other one, Vigna unguiculata (Soy bean) and Euphorbia hirta (called GALACTO) to increase dairy cows milk syhthesis. The method has been to collect forage and concentrate ingredients in urban and peri-urban area of Ouagadougou in 2023. Samples were run for chemical analysis, total proteins and carbohydrates contents. At the same time, total coliform and toxicity test of aflatoxines were also done on the initial solutions in 2024. Samples were all free from total aflatoxines and aflatoxines B1 in 2024. The total bacteria count was 10 UFC/g Adansonia digitata’s powder and 2.1x105 UFC/g, 4.6x104 UFC/g, 3.3x104 UFC/g for Vigna unguiculata, Pennissetum glaucum and Euphorbia hirta (whole plant), respectively. The data were subjected to descriptives statistics using Excel 2016. The previous results contributed to produce square dries galactogogues of 100, 200, 300 and 400 grammes (made june 2024). Zea mays bran was used as support-structure in the current experimental conditions. The results showed good hardness by pressing with thumb and consistance under full hand-pressure. BAMPS was a white-dirt colour with Zea mays smell. GALACTO was clear-green colour with Vigna unguiculata smell. It could be concluded that, it is technical possible to make galactogogues blocks from above animal feed ingredients for feeding system in Burkina Faso. The hypothesis of the current study was verified and the objective met for the upcoming experimental test on animal.

The objective of this study conducted from july to october 2013 in Bobo-Dioulasso,Burkina Faso was to evaluate if these collected milk can be stored for a determined time at the state believed without deteriorating. Three hundred samples divided into 600 aliquots of 30 mL of raw milk were analysed after storage at room temperature and in the refrigerator at +4 °C. Milk composition was determined using infrared (FMA, Miris AB, Sweden, 2001). The bacteriological analysis focused on Lactobacilli, Coliforms, Staphylococcus and Psychrotropic. The data were subjected to the analysis of the variants (software SPPS 18 version). Means were compared by Newman- keuls test for p < 0, 05. The results showed variation of the nutritional value of raw milk after 24 h at room temperature compared to immediately analysed. The Lactobacillis, Coliforms and Psychrotropic have not significantly changed during the period. On the other hand, the rate of Lactobacillis increased after 48 h at room contrasting with a decline in the rate of Escherichia coli package. When the retention time exceeded 120 h at +4 °C, there was a significant decrease in the nutritional value of milk. Different bacteria rate has not significantly varied between 24 and 168 h +4 °C conservation explaining a direct action of the storage on these milk temperature. Thus, milk collected in Bobo-Dioulasso can be stored at +4 °C in the refrigerator for 07 days without deterioration of nutritional value if the initial bacterial load does not exceed 103 cfu/mL.