期刊名称：African Journal of Food, Agriculture, Nutrition and Development = Journal Africain de l'Alimentation, l'Agriculture, Nutrition et le Developpement
印刷版ISSN：1684-5358
电子版ISSN：1684-5374
出版年度：2008
卷号：8
期号：1
页码：17-27
DOI：10.4314/ajfand.v8i1.19179
语种：English
出版社：Rural Outreach Program
摘要：This study was conducted to determine the quality of Omaze Uozongombe, a traditional Herero community Ghee in Namibia in order to improve it for commercial purposes. Ghee is not well known and not found in the formal market in Namibia, except from the Herero community who live their lives around cattle in the rural Namibia. The traditional ghee is made from fermented milk that has been incubated for 2-3 days at ambient temperatures in a seeded calabash containing roots of Omunkunzi (Boscia albitrunca) tree in order to speed up the fermentation process, add flavour and to assist in the churning process. The resulting fermented milk is churned by shaking the calabash for 1-2 hours to obtain butter. The butter is scooped off, washed, boiled and clarified into a golden yellow product (Ghee). The Ghee is then packed in recycled metal or plastic containers. Traditional ghee in Namibia is characterized by short shelf life, high moisture and sediment contents, rancid taste and oxidized flavour. Samples of traditional and laboratory made ghee were analyzed for physico-chemical and sensory characteristics for quality comparison, extension of shelf-life and for improving its palatability, acceptability and marketing. The results showed that there was no significant difference (p
