Review on quality attributes of milk and commonly produced dairy products in Ethiopia

Abstract

Raw milk and processed dairy products are among the primary important sources of nutrients and have significant roles in the world’s dietary practices. However, the safety and quality of both milk and dairy products are critical issues that should be given more attention, especially from the nutritional and health perspectives. Comprehensive evidence on milk and commonly produced dairy products general quality characteristics in Ethiopia is limited. So, this review was meant to present an overview of the most vital quality measures for milk and dairy products. Previous research revealed that the microbiological characteristics of milk and milk products in different parts of Ethiopia are below accepted standards with high counts of microbial load. The physical quality indicators also did not meet the acceptable standards. Studies supported that the production and handling of milk and various dairy products take place under unsanitary conditions, which in turn attributed to higher microbial counts. This comprehensive review also revealed that the lack of hygienic preparation approaches, uncontrolled fermentation, and the lack of knowledge and awareness of small-holder dairy producers and dairy value chain actors are the main reasons for the inconsistent quality and safety challenges. Thus, designing relevant trainings and the introduction of strategies on hygiene practices are essential to being efficient in reducing the microbiological loads or contamination of raw milk and processed products. Generally, dairy producers must maintain milk quality throughout the whole production process in order to achieve the requisite raw milk input and high-quality processed products.