@article{MAKHILLJFT2005327929,
    title = {The Antimicrobial Effects of the Cream of Tartar (‘KUKA`) of Baobab Fruit, on Fermented Milk (‘NONO`)},
    journal = {Journal of Food Technology},
    volume = {3},
    number = {2},
    pages = {173-176},
    year = {2005},
    issn = {1684-8462},
    doi = {jftech.2005.173.176},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2005.173.176},
    author = {Bankole and},
    keywords = {},
    abstract = {The preservative activities of ‘kuka`, the cream of tartar of Baobab fruit, a local spice was studied, with respect to its effects on the total viable bacterial count especially the coliforms and staphylococcal organisms in ‘nono` a product of fermented milk. Increasing the concentration of ‘kuka` from 1% to 50% resulted in an inhibition of the bacteria present in ‘nono`. The findings are also discussed in terms of the nutritional value of ‘nono`.}
    }