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

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.

Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk

“…It is preferred because it absorbs the excess of whey and allows specific sensory properties, mainly in terms of flavor and texture. Moreover, clay pots are characterized as permeable materials to moisture and gases, and do not react with foods compared to plastic containers which are still used in many countries [31].…”

“…Few studies have investigated the effect of fermentation vessels on the variation of apparent viscosity and color parameters of fermented goat milk. A study conducted by Priyashantha et al [31] on Meekiri, a traditional dairy product made in clay pot, showed that the fermented milk was characterized by a high viscosity and creamy and thick mouthfeel attributes. Moonga et al [11] for Mabisi also reported similar results, describing that higher viscosity was also correlated to the fermenting bacteria consortia [33].…”

Effect of incorporating <em>Lacticaseibacillus rhamnosus</em> GG and arrowroot (<em>Maranta arundinacea</em>) powder on physicochemical properties of buffalo milk curd

“…Some authors have reported increased levels of syneresis (a 12% increase in syneresis compared to d-1 of the refrigerated storage) for buffalo milk yoghurt after 21 d of refrigerated storage when stored in plastic cups (Yapa et al, 2023). The clay pots were reported to absorb excess whey from the curd matrix to maintain the textural properties of curd (Priyashantha et al, 2021). Therefore, obtaining decreasing levels of syneresis over the storage in our study may be due to the use of clay pots that may absorb expulsing whey from the curd matrix.…”

“…Traditionally, the source of starter culture is called "muhum" (in Sinhalese), which is a small portion of previously prepared curd (half to one day old). This method is called back-sloping (Siriweera, 2009;Priyashantha et al, 2021). The temperature of the milk when the muhum was added is determined by experience.…”

“…The quality defects of curd can be texture-related and/or flavour-related. Loss of the gel structure, cracks, and syneresis are the common textural quality defects that can be found in buffalo milk curd (Priyashantha et al, 2021). Syneresis is the most common textural quality defect in buffalo milk curd.…”