Technologie fromagère artisanale en zone tropicale. Résultats techniques d'une fruitière en mileu rural au Burundi

Abstract

The strong increase of human population in Burundi tends to change the farming systems, especially cattle breeding with extended housing. This new way of farming which imposes investments becomes profitable thanks to a handmade cheese factory. The milk collection is done on foot in surroundmg farms either by two collectors or by farmers themselves. Various attempts have led to the definition of an original recipe of manufacture without any cold supply. The Mbuye cheese is a pressed raw paste with washed rind. It is mostly marketed in the capital where it is much appreciated. The technical yield is good. The bacteriological quality could be improved. The monetary return to the local dairy farmers is a good incentive for the development of milk production in the area.