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