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Fig. 6 | Journal of Ethnic Foods

Fig. 6

From: Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics

Fig. 6

Schematic illustration of steps involves in Meekiri production from buffalo milk. A Sourcing of raw milk; B staining of raw milk to remove extraneous materials; C heating of milk (boiling/20–30 min); D cooling to 35–40 °C (in traditional production, producers take few drops of milk on to their dorsal side of the hand and sense the temperature) and adding mesophilic starter culture; E: pour into consumer retail cups; F: incubation/fermentation (30–35 °C/12–14 h) until firm coagulum is formed; G: cooling; H: final product, Meekiri

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