Description

Mala is a traditional Kenyan fermented milk with a mildly sour taste, commonly consumed as a beverage or served with staple foods.

Fermentation process

  • Fresh milk collected in containers
  • Spontaneous fermentation at ambient temperature
  • Fermentation typically lasts 1–2 days

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Lactococcus spp.

Functional relevance

  • Improved lactose digestibility
  • Source of organic acids and live LAB

References

(To be added)