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Fermented milk from Zimbabwe and rural southern Africa
Traditional mutandabota is cow's or goat's milk mixed with dry baobab fruit pulp; the milk starts at pH 6.7 and the finished food measured about pH 3.5. A probiotic version, yoba mutandabota, ferments boiled milk and 4 % pulp with Lacticaseibacillus rhamnosus yoba for 24 hours before the rest of the pulp and 7 % sugar go in.
| Raw cow's milk | Boiled and cooled for the probiotic version; goat's milk is also used traditionally[mpofu2014jds][mpofu2014efn] |
| Dry baobab fruit pulp4 % (wt/vol) for the fermentation, 14 % (wt/vol) in the finished product | [mpofu2014jds] |
| Sugar7 % (wt/vol) | [mpofu2014jds] |
| Lacticaseibacillus rhamnosus yoba starter | Probiotic version only[mpofu2014jds] |
| Starter | probiotic version: Lacticaseibacillus rhamnosus yoba |
Total time across the recorded steps: 24 h
What changes: The raw milk is boiled and left to cool to room temperature
Output: boiled, cooled milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Traditional mutandabota is cow's or goat's milk mixed with dry baobab fruit pulp; the milk starts at pH 6.7 and the finished food measured about pH 3.5. A probiotic version, yoba mutandabota, ferments boiled milk and 4 % pulp with Lacticaseibacillus rhamnosus yoba for 24 hours before the rest of the pulp and 7 % sugar go in. Made in 4 steps over 24 h. The longest step, ferment, takes 24 h (Mpofu A 2014). Lacticaseibacillus rhamnosus yoba (probiotic version), from about 5.8 to 8.8 log cfu/mL does most of the fermenting.
| Main step | 24 hReported[mpofu2014jds][mpofu2016] | Ferment |
|---|---|---|
| Temperature | 25 °CReported[mpofu2014jds] | Boil the milk and cool it |
| Acidity | pH 3.5Measured[mpofu2014jds] | Stir in the rest of the pulp and the sugar |
Traditional mutandabota is cow's or goat's milk mixed with dry baobab pulp, taking the milk from pH 6.7 to about 3.5. The yoba version first ferments boiled milk with a little pulp and a probiotic starter for 24 hours.
In a lab challenge test, researchers made both versions from pasteurised milk and added five pathogens at about 5.5 log cfu/mL. L. monocytogenes, Salmonella and E. coli O157:H7 fell but were still found after 24 h in traditional mutandabota at pH 3.4, and the authors say eating it exposes people to food-borne infection. The test did not cover raw milk. In the yoba version, Salmonella grew for the first 9 h of fermentation and then fell, and none of the tested pathogens could be detected 3 h into the eating period, a fall of more than 3.5 log.
Hazards the sources name: Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7, added to traditional mutandabota in a lab challenge test, fell but survived 24 h; added Bacillus cereus and Campylobacter jejuni could not be detected after 3 h.
Every number is labelled with how it is known. How this atlas is made
