Fig. 10From: Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristicsWordcloud of descriptors indicated by survey participants regarding their first impression about traditional Sri Lankan fermented buffalo milk gel/Meekiri. Word sizes are proportional to the number of responses. A total of 123 responses were recorded from an online survey. Participants were treated without discriminating based on their demographic characteristics; however, all participants included in this survey were Sri LankansBack to article page