Fig. 4From: Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristicsMilking a buffalo (A) from a semi-extensive buffalo farm (B) in Sri Lanka. Hand milking is commonly practised in both free-grazing extensive and semi-intensive systems of management. Similar to neat cattle production, usually clean and hygienic milking at an acceptable level is practised in buffalo farming as wellBack to article page