01191naa a2200145 a 450000100080000000500110000800800410001910000180006024500810007826000090015952007940016870000190096270000160098177300480099716483691999-11-04       1992    bl ---       0--  u    #d1 aWANGOH, B. J.  aFlavouring of the cultured milk product mala with fruits available in Kenya1  c1992  aKenyans prefer a fairly viscous product fermented with mesophilic cultures producing pronounced diacetyl flavour and only little carbon dioxide (1,2). In 1985 Kenya Cooperative Creameries Ltd. (K.C.C.) which supplies over 90% of processsed milk products in Kenya took up production of such a product under the trade name "Mala". In 1988 sales averaged 70,000 l per day being about 7% of their total milk sales. Over the last decade Kenya's exports of fresh fruit to Europe, of, among others, mango, pineapple, straw-berry and passion fruit have grown very fast. This has resulted in saturation of the local market with un exportable fruit due to advanced ripeness. The possibilities and limitations of the use of these fruits as flavouring for "Mala" are investigated in the present paper.1 aSCHULTHESS, W.1 aSTRUEBI, P.  tMilchwissenschaftgv.47, n.1, p.27-31, 1992