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- Bille, Peter G., et al. Show all 3 Authors
- International journal of food science & technology 2007 v.42 no.5 pp. 620-624
- Boscia; acidity; bacteria; buttermilk; farmers; flavor; food security; good manufacturing practices; income; milk; pH; roots; rural communities; starter cultures; taste; trees; virulent strains; viscosity; Namibia
- ... The production process and quality of Omashikwa, a traditional fermented buttermilk made with roots of the Omunkunzi tree (Boscia albitrunca), produced by the local farmers in Namibia, were studied. Omashikwa is characterised by bitter and rancid flavour, a high acidity, low pH, a rooty taste and a slimy consistency. The quality of Omashikwa (TO) from rural producers and experimental Omashikwa (EO ...