Sensory Properties of Traditionally-Fermented Buttermilk (Omashikwa) Processed in Namibia

Abstract

Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Namibia, P/Bag 13301, Windhoek, Namibia.

An investigation was carried out to test the hypothesis that the main problems of traditionally-fermented milk products processed in the rural setup are based on variable sensory quality, hygiene and unattractive presentation to consumers. Sensory evaluation scores of 9 samples of traditional fermented buttermilk and control buttermilk from ten panelists for appearance, smell, taste and consistency on a 5-point hedonic scale were subjected to analysis of variance (ANOVA) to judge whether or not differences existed for various characteristics (p<0.05 and p<0.01). Those which showed differences between the means were subjected to Duncan's Multiple Range Test. The results showed that the means of control samples differed significantly from other means and scored the highest points in all characteristics. The control samples were then considered superior.


J Food Tech in Africa (2002) 7, 52-54