[en] Traditional methods of fermenting milk involve the use of indigenous microorganisms, leading to the production of a variety of tastes in fermented milk products. Kivuguto is a fermented milk product, which is popular in Rwanda. Kivuguto is produced by traditional spontaneous acidification of raw milk by a microflora present both on utensils and containers used for milk
preservation and in the near environment of cattle. Thus, this method does not allow the shelf stability of the product. Faced to such a situation, modern dairies now produce fermented milk and other dairy products using exotic strains. The main objectives of this paper are firstly, to provide documentation on the traditional production of kivuguto, as well as its by-products, and
secondly, to describe the current situation of the dairy industry in Rwanda. [fr] La fermentation traditionnelle du lait, de loin la plus pratiquée au Rwanda, est effectuée par des micro-organismes indigènes. Cela conduit à la production d’une variété de saveurs dans les produits laitiers fermentés. Le kivuguto, un produit laitier obtenu par cette fermentation, est caractérisé par un manque de maitrise de qualité aussi bien dans l’espace que dans le temps. Elle est produite par l’acidification spontanée du lait cru par une microflore rencontrée dans les ustensiles utilisés pour la conservation du lait et dans l’environnement proche du bétail. Face à une telle situation, les laiteries modernes produisent du lait fermenté et autres produits laitiers en utilisant des souches exotiques. L’objectif principal de ce travail est de documenter la production traditionnelle du kivuguto et ses sous-produits, et d’extrapoler à la situation actuelle de l’industrie laitière au Rwanda.
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