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

Priyashantha, Hasitha and Ranadheera, C.S. and Rasika, D. M. D. and Vidanarachchi, Janak K. (2021). Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics. Journal of Ethnic Foods. 8
[Article Review/Survey]

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Abstract

Meekiri (sometimes also known as Mee-Deekiri); fermented buffalo milk gel is a deep-rooted dairy product in Sri Lankan food culture and the production of Meekiri plays an integral part in the livelihood of rural farming. Meekiri consumption is widespread irrespective of geographic boundaries, across the cultural and/or ethnic communities. In Sri Lanka, buffalo milk is predominantly used in producing Meekiri, where production has been specialized in various geographic areas in the country, associated with major buffalo farming regions. Physicochemical and microbiological quality attributes are apparent to differ in Meekiri according to varying production regions, processing techniques and storage conditions. The mouthfeel and taste of Meekiri are widely accepted to be thicker and creamier with a pleasant note and is whiter in colour compared to fermented cow milk gel/yoghurt. Since Meekiri production is localized in Sri Lanka and available as traditional know-how at the primary production level, up-to-date comprehensive scientific literature that accounts for processing and detailed product quality characteristics is lacking. Hence, this review evaluates and outlines updated information about the Meekiri production, associated buffalo farming systems, quality characteristics of Meekiri including physicochemical, sensorial and microbiological aspects in the final product.

Authors/Creators:Priyashantha, Hasitha and Ranadheera, C.S. and Rasika, D. M. D. and Vidanarachchi, Janak K.
Title:Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics
Series Name/Journal:Journal of Ethnic Foods
Year of publishing :2021
Volume:8
Number of Pages:27
Language:English
Publication Type:Article Review/Survey
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
URN:NBN:urn:nbn:se:slu:epsilon-p-114191
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-114191
Additional ID:
Type of IDID
DOI10.1186/s42779-021-00105-4
ID Code:25995
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:01 Nov 2021 10:25
Metadata Last Modified:01 Nov 2021 10:31

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