TY  - JOUR
T1  - The Antimicrobial Effects of the Cream of Tartar (‘KUKA`) of Baobab Fruit, on Fermented Milk (‘NONO`)
AU - , Bankole, M. Olufunmilayo 
JO  - Journal of Food Technology
VL  - 3
IS  - 2
SP  - 173
EP  - 176
PY  - 2005
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2005.173.176
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2005.173.176
KW  - 
AB  - 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`.
ER  -