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The art of mabisi production: A traditional fermented milk

Fig 2

Proportions of key mabisi production process parameters of the respondents’ responses.

The parameters include the following: a. type of sieve used, b. type of fermentation container, c. incubation place during fermentation, d. period of fermentation (time), e. increase in fermentation time (period) during the cold season, and f. the determinants of the end fermentation.

Fig 2

doi: https://doi.org/10.1371/journal.pone.0213541.g002