Traditional milk handling practices: Traditional milk and milk products handling practices and raw milk quality in Eastern Wollega, Ethiopia

 
9783848435739: Traditional milk handling practices: Traditional milk and milk products handling practices and raw milk quality in Eastern Wollega, Ethiopia

In Ethiopia, about 98 % of milk production comes from the traditional production systems where milk handling and preservation methods are totally based on traditional practices. Besides,there are no modern preservatives and cooling techniques used in the system. Smallholder milk producers use different traditional storage and processing facilities. Plant materials are used for seasoning and fumigation of milk containers with the hypothesis to increase the shelf life of highly perishable dairy products such as milk, butter milk, cottage type cheese and butter. Among which butter is the most shelf stable product. Traditional ghee is another product which is made from butter by using various types of spices and it has average shelf life of a year with out the use of improved preservation techniques. Besides, these practices are believed to impart good flavors which are liked by the society. Hence, in this book attempt was made to assess these practices for further technological interventions. Moreover the microbial quality of milk collected from farm villages is substandard and it calls for public health concerns.

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About the Author:

The Author was born in 1973 in west wollega, Ethiopia. She studied her MSc in Harmaya University with specialization in Animal production. Currrently she is working for Ethiopian Institute of Agricultural Research as a researcher in dairy technology research.

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Gemechu, Alganesh Tola; Beyene, Fekadu
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Book Description LAP Lambert Academic Publishing, Germany, 2012. Paperback. Book Condition: New. Aufl.. 220 x 150 mm. Language: English . Brand New Book ***** Print on Demand *****.In Ethiopia, about 98 of milk production comes from the traditional production systems where milk handling and preservation methods are totally based on traditional practices. Besides, there are no modern preservatives and cooling techniques used in the system. Smallholder milk producers use different traditional storage and processing facilities. Plant materials are used for seasoning and fumigation of milk containers with the hypothesis to increase the shelf life of highly perishable dairy products such as milk, butter milk, cottage type cheese and butter. Among which butter is the most shelf stable product. Traditional ghee is another product which is made from butter by using various types of spices and it has average shelf life of a year with out the use of improved preservation techniques. Besides, these practices are believed to impart good flavors which are liked by the society. Hence, in this book attempt was made to assess these practices for further technological interventions. Moreover the microbial quality of milk collected from farm villages is substandard and it calls for public health concerns. Bookseller Inventory # AAV9783848435739

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Book Description LAP Lambert Academic Publishing. Paperback. Book Condition: New. Paperback. 104 pages. Dimensions: 8.7in. x 5.9in. x 0.2in.In Ethiopia, about 98 of milk production comes from the traditional production systems where milk handling and preservation methods are totally based on traditional practices. Besides, there are no modern preservatives and cooling techniques used in the system. Smallholder milk producers use different traditional storage and processing facilities. Plant materials are used for seasoning and fumigation of milk containers with the hypothesis to increase the shelf life of highly perishable dairy products such as milk, butter milk, cottage type cheese and butter. Among which butter is the most shelf stable product. Traditional ghee is another product which is made from butter by using various types of spices and it has average shelf life of a year with out the use of improved preservation techniques. Besides, these practices are believed to impart good flavors which are liked by the society. Hence, in this book attempt was made to assess these practices for further technological interventions. Moreover the microbial quality of milk collected from farm villages is substandard and it calls for public health concerns. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9783848435739

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