Spontaneously fermented kenyan milk products: A review of the current state and future perspectives

Review

John Masani Nduko*
Department of Dairy and Food Science and Technology, Egerton University, P. O. Box 536-20115, Egerton, Kenya.
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Joseph W. Matofari
Department of Dairy and Food Science and Technology, Egerton University, P. O. Box 536-20115, Egerton, Kenya.
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Zacchaeus Okoth Nandi
Department of Dairy and Food Science and Technology, Egerton University, P. O. Box 536-20115, Egerton, Kenya.
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Moses Barasa Sichangi
Department of Dairy and Food Science and Technology, Egerton University, P. O. Box 536-20115, Egerton, Kenya.
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Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

John Masani Nduko*
Department of Dairy and Food Science and Technology, Egerton University, P. O. Box 536-20115, Egerton, Kenya.

Joseph W. Matofari
Department of Dairy and Food Science and Technology, Egerton University, P. O. Box 536-20115, Egerton, Kenya.

Zacchaeus Okoth Nandi
Department of Dairy and Food Science and Technology, Egerton University, P. O. Box 536-20115, Egerton, Kenya.

Moses Barasa Sichangi
Department of Dairy and Food Science and Technology, Egerton University, P. O. Box 536-20115, Egerton, Kenya.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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