Traditionally fermented milk products
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Date
2015
Authors
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Journal ISSN
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Publisher
University of Namibia Press
Abstract
Fermented milk is one of the foods that are highly respected and form a part of
the daily intake in Namibia. There are many types of fermented milk in Namibia,
which have different preparation methods. Milk fermentation assists in preserving
the milk by generating organic acids (e.g., lactic and acetic acids) and antimicrobial
compounds (e.g., bacteriocins), as well as flavour compounds (e.g., acetaldehyde)
and other metabolites (e.g., exopolysaccharides) that contribute to the product’s
organoleptic properties. Fermented milk provides special therapeutic and prophylacticbproperties against many diseases, symptoms and health problems.
This chapter outlines the types of traditionally fermented milks produced in
Namibia – omashikwa, mashini ghakushika and mabisi – their modes of fermentation
and physicochemical properties, and the dominant microflora in them. The health
and social benefits of these fermented milk products are also discussed
Description
Keywords
Fermented milk products
Citation
Heita, L., & Cheikhyoussef, A. (2015). Traditionally fermented milk products. In K.C. Chinsembu, A. Cheikhyoussef, & D. Mumbengegwi (Eds.), Indigenous Knowledge of Namibia (pp. 169-186). Windhoek: UNAM Press.