Abstract
Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Namibia, P/Bag 13301, Windhoek, Namibia. An investigation was carried out to test the hypothesis that the main problems of traditionally-fermented milk products processed in the rural setup are based on variable sensory quality, hygiene and unattractive presentation to consumers. Sensory evaluation scores of 9 samples of traditional fermented buttermilk and control buttermilk from ten panelists for appearance, smell, taste and consistency on a 5-point hedonic scale were subjected to analysis of variance (ANOVA) to judge whether or not differences existed for various characteristics (p
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