Milking as practiced in farms without devices ensuring hygienic measures in the highlands of Mulume-Munene in South Kivu drew our attention to study the hygienic quality of milk according to milking mode. Hand milking in most cases in an open kraal or barn is prone to many risks of microbial contamination. The results show that despite the existence of total coliforms, faecal coliforms, staphylococci and streptococci below the average threshold in gross value, especially less than 1x106 and 1x102 / CFU, there is no tuberculosis bacillus. Note that this milk is directly consumed fresh or marketed after processing into curd, That is "Mashanza".
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