10th U6+ Consortium of African Universities International Conference

In a context where artisanal cheese production in Burundi remains constrained by the absence of standardized processes, unstable microbiological quality, and limited nutritional value, this study was undertaken to develop a probiotic-enriched artisanal cheese and to evaluate its physicochemical, microbiological, and sensory characteristics. Four probiotic strains (Lactobacillus plantarum, L. casei, Bifidobacterium breve, and B. animalis ssp. lactis) were selected and directly incorporated into pasteurized cow’s milk following an optimized artisanal protocol. Eleven formulations, including both multi-strain and single-strain combinations, were produced at the WATHEVA enterprise (Ngozi) and subsequently analyzed at the National Center for Food Technology (CNTA) in Bujumbura. Results showed that probiotic incorporation did not alter the coagulation or texture of the cheese but significantly enhanced lactic flora levels (8.99 ± 0.07 log CFU/g compared to 7.12 ± 0.14 log CFU/g for the control, p < 0.05) and reduced the presence of coliforms (1.93 ± 0.25 log CFU/g vs. 3.97 ± 0.04 log CFU/g), as well as pathogens such as E. coli and S. aureus. Fat (28.04 ± 1.91%) and protein (19.13 ± 1.05%) contents remained within acceptable standards, whereas antibiotic residues (tetracyclines, macrolides, sulfonamides, chloramphenicol) were markedly reduced, suggesting a detoxifying effect of the probiotics. Sensory evaluation with a panel of 40 consumers revealed a strong preference for multispecies cheeses, particularly formulations C1 (L. plantarum 40%, L. casei 30%, B. animalis 20%, B. breve 10%), A2 (L. plantarum 30%, L. casei 20%, B. animalis 40%, B. breve 10%), and C2 (L. plantarum 25%, L. casei 20%, B. animalis 40%, B. breve 15%), which were rated higher for taste, texture, and aroma harmony. Multivariate analyses (PCA and HCA) confirmed the superior overall quality of these formulations, clustering them within the best-performing group. These findings demonstrate the feasibility and technological relevance of probiotic enrichment to enhance the quality and safety of artisanal cheeses, while offering promising prospects for the industrial valorization of local milk production in Burundi.