Journal of Ethnic Foods volume 8 , Article number: 27 Cite this article. Metrics details. Meekiri sometimes also known as Mee-Deekiri ; fermented buffalo milk gel is a deep-rooted dairy product in Sri Lankan food culture and the production of Meekiri plays an integral part in the livelihood of rural farming. In Sri Lanka, buffalo milk is predominantly used in producing Meekiri , where production has been specialized in various geographic areas in the country, associated with major buffalo farming regions.
Physicochemical and microbiological quality attributes are apparent to differ in Meekiri according to varying production regions, processing techniques and storage conditions.
Since Meekiri production is localized in Sri Lanka and available as traditional know-how at the primary production level, up-to-date comprehensive scientific literature that accounts for processing and detailed product quality characteristics is lacking.
Hence, this review evaluates and outlines updated information about the Meekiri production, associated buffalo farming systems, quality characteristics of Meekiri including physicochemical, sensorial and microbiological aspects in the final product.
Buffalo farming in Sri Lanka is one of the vital livestock sectors, which is well integrated into the traditional livelihoods of rural dairy farmers. Bubalus bubalis , or commonly known as water buffalo, has been classified into two groups mainly the Swamp buffaloes of Southeast Asia and River buffaloes predominantly found in the Indian subcontinent [ 1 ]. Meekiri is a unique fermented dairy product and ubiquitous processed buffalo milk-derived dairy food in Sri Lankan food culture.
