Traditional mabisi production; Exploring the characteristic properties of a spontaneously fermented dairy product for process optimization

Summary

My research involves studying the dynamics behind traditionally fermented dairy products. Using Mabisi a traditional dairy product from Zambia as an archetypical example, my research endeavours to shed light on the sensory properties and consumer preferences and identify key volatile compounds contributing to the characteristic aromas of common Mabisi variants produced by different methods. I further evaluate the product’s shelf life under refrigeration and ambient temperature conditions and explore the potential of native microbial strains for starter culture development. The goal is to provide a scientific basis for scaling up the production of this old-age traditional product thereby enhancing the food and nutritional security and improving the livelihoods of local processors