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Fig. 2 | Journal of Ethnic Foods

Fig. 2

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

Fig. 2

Visual colour comparison of A Meekiri made of buffalo milk and B Deekiri (e.g. similar to common yoghurt) made of cow milk. *mark indicates the respective product in the clay pot. Note: Meekiri is comparatively whiter than Deekiri due to a shortage in β-carotene, the yellow pigment. Usually, the much thicker and creamier texture is also apparent in Meekiri as well

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Journal of Ethnic Foods

ISSN: 2352-619X

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