Kivuguto traditional fermented milk and the dairy industry in Rwanda. A review

• Main Authors: Karenzi, E., Mashaku, A., Nshimiyimana, AM., Munyanganizi, B., Thonart, P.
• Format: Article
• Language: English
• Published: Presses Agronomiques de Gembloux 2013-01-01
• Series: Biotechnologie, Agronomie, Société et Environnement
• Subjects: Lactic fermentation; traditional technology; cultured milk; dairy industry; Lactococcus lactis; Leuconostoc; Rwanda
• Online Access: http://hdl.handle.net/11006/87
• ISSN: 1370-6233; 1780-4507

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.