Year-end Sale % OFF 
Abstract
Milk is considered as nature’s most perfect food known to man. It provides nutrients to all ages of the human race. Similarly, it is a good growth medium for spoilage and pathogenic micro-organisms. The purpose of this review was to synthesize the earlier report on microbial properties of milk and fermented milk products in different parts of Ethiopia. The dairy products reviewed included milk, ergo (naturally fermented milk), Kibe (traditional butter), Arerra (defatted sour milk) and Ayib (Ethiopian cottage cheese). The existing microbial quality of dairy product produced in rural part of the country was substandard when compared from standards set by various bodies. The problem was compounded from limited knowledge on the hygienic handling practices of dairy products coupled with inadequate dairy infra structures. This is good entry point monitoring the handling, processing and transportation of dairy products is to bring safe product to the consumer. Key word: Milk, dairy product, microbial quality.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
