Review on the Role of Dairy Product Processing and Preservation in Food Security of Ethiopia

Miftahi Abajiha Abasimal

doi:10.7176/fsqm/110-02

Abstract

Ethiopia holds large potential for dairy development, the sector is not developed to the expected level. The objectives of this paper were to provide organized information on different types of dairy product processing, preservation and the role of dairy product processing and preservation in food security in the country. Milk production systems can be classified into three based on their location: urban, pre-urban and rural milk production systems. Urban dairy production system is placed in cities and towns, with small or no access to grazing land and small feeding conditions which focus on the production and sale of fluid milk, using the available human and capital resources. Pre-urban milk production is developed around city areas. Another types of dairy production system is the rural dairy system, which includes pastoralist, agropastoral and mixed crop–livestock producers, mainly in the highland areas. There are four main methods used to process milk that are suitable for small-scale operation: Cooling fresh milk to extend the shelf life by a day or two, or freezing it. Heating milk to destroy both contaminating micro-organisms and naturally occurring enzymes that change the flavor of milk. Making the milk acidic to slow down or food poisoning bacteria, Reducing the amount of water in milk products to slow down or prevent the growth of bacteria are some Examples. Also, dairy production used for human consumption and it has great role in food security of the country. Keywords : Ethiopia, dairy production, food security DOI: 10.7176/FSQM/110-02 Publication date: September 30 th 2021

Highlights

Ethiopia has the largest livestock inventory in Africa with the estimated domestic animals’ population of 52.13 million, 24.2 million sheep, 22.6 million goat, 2.5 million camel, 44.89 million poultry, 1.96 million horse, 0.37 million mules and 6.4 million donkeys
From the national 3.3 billion of milk production in Ethiopia 32% is allocated for calf consumption and wastage and 68% is allocated for human consumption (CSA, 2012)
Much of the milk produced in Ethiopia by rural stallholder farmers are either sold and/or consumed as fresh milk, fermented milk and milk product such as butter, ghee, cottage type cheese where it is processed on farm using traditional technology

Summary

INTRODUCTION

Ethiopia has the largest livestock inventory in Africa with the estimated domestic animals’ population of 52.13 million, 24.2 million sheep, 22.6 million goat, 2.5 million camel, 44.89 million poultry, 1.96 million horse, 0.37 million mules and 6.4 million donkeys. Much of the milk produced in Ethiopia by rural stallholder farmers are either sold and/or consumed as fresh milk, fermented milk and milk product such as butter, ghee, cottage type cheese where it is processed on farm using traditional technology. Across all the PLWs, the traditional home processing method is the dominant processing method and it processing fresh milk into fermented or sour milk, butter and local cheese (Ayib) (Azege, et al, 2013) This method is in general time consuming, verities of products was limited and less milk fat recovery turned into butter per unit of milk processed (Getachew, 2003). Farmers could not get the full value-added product from milk production unless the farmers produce varieties of products This is one reason to comparatively low for urban dairy producers to processing milk in to different by products such as butter and cheese (Yitaye, et al, 2009). Ayib can be stayed for up to 3-4 days without spoiled, if well-handled during processing (Amanuel,et all., 2018)

Milking and Preservation Cooling

Findings

Conclusion