File Name: ield survey and literature review on traditional fermented milk products of ethiopia .zip
Submit Manuscript. Dairy products play a vital role in human nutrition and protecting against numerous diseases. Understanding the meticulous characteristics of traditionally processed dairy products as well as appropriate examination of the indigenous processing steps are important in order to vouch for suitable manufacturing procedure and protocols for commercialization.
Metrics details. Safety and wholesomeness of milk intended for human consumption are influenced by various interlinked factors. However, information on what these factors are, especially in the pastoral traditional communities of Ethiopia, is largely lacking. The objective of this study is to assess the hygienic milk production, processing and consumption practices, and behaviors of Borana pastoralists. The study used qualitative participatory research methods. Individual semi-structured interviews, focus group discussions, informal discussions, and observations were carried out on 1 milk handling practices, 2 perceptions of quality and safety of milk, including perceived criteria for good milk, 3 awareness of milk-borne diseases, and 4 perception towards milk boiling practices.
Embed Size px x x x x Almaz Gonfa a, Howard A. Foster b, , Wilhelm H. Box r, Addis Ababa, Ethiopia. The wide variety and the socio-economic and dietary importance of traditional fermented milk products of Ethiopia arediscussed in this paper. Information on the microbiology of these products is sparse and has relevance to those organismsassociated with spoilage and to those considered desirable for fermentation.
Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. DOI: Microorganisms have been playing a pivotal role in the fermentation of human foods and beverages since the beginning of human civilisation. Fermented foods and beverages are defined as products obtained through desirable biochemical changes caused by the action of microorganisms or enzymes.
Abstract: Fermented foods play an important role in human nutrition and protecting against infectious diseases. Understanding the properties of traditionally fermented dairy products as well as a proper analysis of the indigenous processing steps are important in order to recommend appropriate manufacturing protocol and procedures for commercialization. Little information is available on the general characteristics and processing practices of traditional dairy products of Ethiopia.
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