Traditionally fermented milk products
| dc.contributor.author | Heita, Lusia | |
| dc.contributor.author | Cheikhyoussef, Ahmad | |
| dc.date.accessioned | 2016-07-17T15:08:34Z | |
| dc.date.available | 2016-07-17T15:08:34Z | |
| dc.date.issued | 2015 | |
| dc.description.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 | en_US |
| dc.identifier.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. | en_US |
| dc.identifier.issn | 978-99916-42-05-5 | |
| dc.identifier.uri | http://hdl.handle.net/11070/1790 | |
| dc.language.iso | en | en_US |
| dc.publisher | University of Namibia Press | en_US |
| dc.subject | Fermented milk products | en_US |
| dc.title | Traditionally fermented milk products | en_US |
| dc.type | Book chapter | en_US |