Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 549584
Title The art of mabisi production : A traditional fermented milk
Author(s) Moonga, Himoonga Bernard; Schoustra, Sijmen E.; Linnemann, Anita R.; Kuntashula, Elias; Shindano, John; Smid, Eddy J.
Source PLoS ONE 14 (2019)3. - ISSN 1932-6203
DOI https://doi.org/10.1371/journal.pone.0213541
Department(s) PE&RC
Laboratory of Genetics
VLAG
Food Quality and Design
Food Microbiology Laboratory
Publication type Refereed Article in a scientific journal
Publication year 2019
Abstract

Fermented dairy products can be rich in beneficial microbes and one such product with potential is mabisi. Mabisi is a traditional fermented milk product from Zambia made through spontaneous fermentation of raw milk at ambient temperature using a calabash (gourd), clay pot, plastic or metal container. The fermentation takes about 48 hours after which the product is stirred and ready for consumption. This study was aimed at determining the types of production methods of mabisi and identifying the critical production process parameters. A survey was conducted using interviews and observations to determine the existing production practices/technologies and to capture indigenous knowledge on mabisi production in nine provinces of Zambia. We found seven different production methods which we coined; Tonga, thick-Tonga, illa, barotse, backslopping, cooked and creamy types. Interestingly, the Tonga-type mabisi was produced throughout the country by different ethnic groups. The main process parameters were found to be fermentation time and temperature, type of containers, presence/absence of backslopping, agitation, heating and cooling, removal of whey and addition of raw milk. And further found that mabisi is a versatile product consumed with a wide variety of foods. This basic information is crucial for production process optimisation and microbial communities dynamics studies.

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