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Fig. 7 | Journal of Ethnic Foods

Fig. 7

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

Fig. 7

Packaging and marketing alternatives, A, A* clay pot; B, B* low-density polyethylene (LDPE) cup (commonly referred to as plastic cups), respectively. Clay pots are permeable to moisture and gasses, and therefore, shelf-life is short compared to plastic packaging materials; however, in terms of favourable flavour and texture, consumers preferred buffalo curd stored in clay pots. This could be due to excess whey absorption by the clay pots resulting in better textural properties

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