PROPERTIES OF AMASI, A NATURAL FERMENTED MILK PRODUCED BY SMALLHOLDERMILK PRODUCERS IN ZIMBABWE

Consumption of fermented milk is part of Zimbabwe culture. In the rura l areas it is common practice for the people to prepare their own ferm ented milks using traditional methods. Smallholder dairy farmers in th e Nharira/Lancashire Farming Area produce a natural fermented milk, lo cally known as Amasi or Mukaka wakakodzekwa, which has mild acidity an d may be consumed as a refreshing drink or with other food products. T he objectives of this study were to evaluate the method of preparation and to examine some chemical, microbiological and sensory properties of 10 batches of the fermented milk. Natural milk fermentation times w ere variable at ambient temperatures, which ranged from 18 to 30 degre es C. The product was partially concentrated as a result of whey remov al. Amasi was found to have a mean pH of 3.98, 0.97 % lactic acid, 4.5 7 % crude protein, 5.89 % fat, 16.53 % total solids, 10.59 % solids no t fat. The products were characterized by high microbial counts: viabl e cell counts ranged from 8.47 to 9.98 log cfu g(-1); lactic acid bact eria from 8.29 to 9.88 log cfu g(-1); coliforms from 3.41 to 6.90 cfu g(-1), yeasts and moulds from <3 to 5.65 log cfu g(-1). Average sensor y scores for general appearance, consistency, flavour and aroma were g enerally good. However, there were considerable variations in the para meters of the products analyzed.