Microbiological safety and physicochemical composition of Bongo, a traditional fermented milk product from Lyantonde district, Uganda
Traditional fermented dairy products, including Bongo, are an important emerging market owing to their nutritional benefits and probiotic potential. Production of Bongo is unstandardized, unregulated and may raise public safety concerns. Microbial counts and physicochemical parameters (n = 30 Bongo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-11-01
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| Series: | Scientific African |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227620303215 |