Fig. 8.

Additional pictures of the field work. Panel (A) In the early afternoon the cows are milked for the second time that day. This milk was used for the fermentations described in this study. The time of milking differed per day and per farmer and was dependent on the other activities on the farm. As the milk was originating from different farmers, also the time between milking and ‘start of fermentation’ was variable. (B) During the experiments, aspects of the study, such as pH measurements, were explained to the interested local community. (C) Milk obtained from the morning milking was brought to the milk collection centre for shipment and sale to a nationwide operating dairy company. (D & E) Temperature and pH was monitored in the fermenting milk in the calabashes. Both temperature and pH probes were positioned in the centre of the fermenting liquid. (F) Fermented Mabisi in a bucket ready for mixing and consumption. Temperature and pH probes were removed and show thickening of the milk. (G) Field laboratory for performing simple analyses and sampling. Here the samples were transferred to the filter paper, the temperature and pH probes were cleaned. (H) During the day all fermentation vessels were placed in the sun to allow temperature increase.