Study on fermented milk (Omashikwa) in northern Namibia (Ohangwena, Oshana, Oshikoto and Omusati) regions select="/dri:document/dri:meta/dri:pageMeta/dri:metadata[@element='title']/node()"/>

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dc.contributor.author Heita, Lusia
dc.contributor.author Cheikhyoussef, Ahmad
dc.date.accessioned 2016-06-01T08:46:37Z
dc.date.available 2016-06-01T08:46:37Z
dc.date.issued 2012
dc.identifier.citation Heita, L., & Cheikhyoussef, A. (2012). Study on fermented milk (Omashikwa) in northern Namibia (Ohangwena, Oshana, Oshikoto and Omusati) regions; Field trip report. University of Namibia, Windhoek: Multidisciplinary Research Centre. en_US
dc.identifier.uri http://hdl.handle.net/11070/1732
dc.description.abstract EXECUTIVE SUMMARY: Traditional fermented milk products are widely consumed in the entire world. These products are an important supplement to the local diet and provide vital elements for growth, good health and an appreciate flavor. In Namibia there are many types of fermented milk which are commonly eaten by local people. This study focused on Omashikwa which is the traditional fermented milk of Oshiwambo speaking people and mostly found in four regions Ohangwena, Oshikoto, Oshana and Oshikoto. The purpose of this study was to collect fermented milk samples and to document the processing and the house hold preservation methods of Omashikwa. The samples collected will be used to examine the antimicrobial properties of Lactic Acid Bacteria or LAB isolates with potential probiotic use in order to control and eliminate the spread of harmful bacteria in food products. A total of 13 samples were collected and 13 questionnaires were filled in. The first region visited was Ohangwena region in which one village was surveyed, then Omusati region; three villages, Oshana four villages lastly Oshikoto only two villages. The pH of the samples was done in the field using a pH meter. The pH average ranged between 3.44 - 3.83. There was no significant difference in the house hold processing method of the Omashikwa among the Oshiwambo speaking people. Regarding the indigenous knowledge, all respondents indicated that the milk have social value as it act as a source of income to many. The milk has a very short shelf life of only seven to twelve days. en_US
dc.language.iso en en_US
dc.subject Fermented milk en_US
dc.subject Northern Namibia en_US
dc.title Study on fermented milk (Omashikwa) in northern Namibia (Ohangwena, Oshana, Oshikoto and Omusati) regions en_US
dc.type Technical Report en_US


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