ield survey and literature review on traditional fermented milk products of ethiopia pdf

Ield survey and literature review on traditional fermented milk products of ethiopia pdf

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Esayas Assefa, Fekadu Beyene* and Amutha Santhanam**

Traditional Fermented Dairy Products of Ethiopia: A Review

Capability building for research and development in traditional fermented African dairy products

Milk handling practices and consumption behavior among Borana pastoralists in southern Ethiopia

Esayas Assefa, Fekadu Beyene* and Amutha Santhanam**

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. The interviews and discussions were audio recorded, transcribed, and analyzed by identifying themes.

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Citation of this paper. Isolation and characterization of lactic acid bacteria strains with a potential for starter and production of antimicrobial factor should be the first essential step to produce microbiologically and chemically safe and health promoting food products. Ergo is traditional Ethiopian fermented milk produced by natural fermentation using different utensils and time honored technology adapted to the local environment. Ergo samples have been collected from several farms in Adami Tulu, Lome and Fentale districts of Oromia State, to isolate, and characterize Lactic Acid Bacteria LAB and evaluate their potential for antimicrobial activity. Strains of lactic acid bacteria , belonging to genus Lactococcus, Lactobacillus, Entorococcus, Streptococcus, Leuconostoc and Pediococcus were isolated from Ergo and the culture filtrates of the isolates were examined for antimicrobial activity on some test strains Salmonella thyphi, Shigella flexineri , Staphylococcus aures ATCC and Escherchia coli ATCC using disc diffusion assay method. Twelve strains of lactic acid bacteria that produced the greatest antimicrobial substance as indicated by the inhibition zone were screened as positive. Among these three were identified as strains of the Lactococcus lactic spp lactic , two as Lactobacillus acidophilus , two as Lactococcus lactic ssp crimoris , two as Lactobacillus plantarum , one as Leuconostoc lactic , one as Pediococcus pentosaceus and one as Pediococcus spp.

Traditional Fermented Dairy Products of Ethiopia: A Review

Either your web browser doesn't support Javascript or it is currently turned off. In the latter case, please turn on Javascript support in your web browser and reload this page. Free to read. Mycobacterium bovis causes tuberculosis in animals and humans. Infected cows can transmit the bacillus to humans via milk. Milk also contains lactic acid bacteria LAB.

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. In indigenous fermented foods, the microorganisms responsible for the fermentation are usually the microflora naturally present on the raw substrate. View PDF.

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.


Field survey and literature review on traditional fermented milk products of Ethiopia. Almaz Gonfa. IntroductionŽ. Ethiopia Fig. 1 is a typical highland country with.


Capability building for research and development in traditional fermented African dairy products

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. Therefore, the objective of this review was to critically assess and summarize information on indigenous fermented dairy products of the country. The traditional dairy products included in this review are ergo spontaneously fermented milk , ititu spontaneously fermented milk curd , kibe traditional butter , neter kibe ghee , dhanaan Ethiopian fermented camel milk , ayib Ethiopian cottage cheese , hazo spiced fermented buttermilk , arera defatted sour milk and aguat acid whey.

Milk handling practices and consumption behavior among Borana pastoralists in southern Ethiopia

Ролдан нахмурился. Голос показался ему отдаленно знакомым. Он попытался определить акцент - может быть, Бургос. - Вы набрали правильно, - сказал он осторожно, - но это служба сопровождения. Звонивший некоторое время молчал. - О… понимаю.

ГЛАВА 89 Лучи утреннего солнца едва успели коснуться крыш Севильи и лабиринта узких улочек под. Колокола на башне Гиральда созывали людей на утреннюю мессу. Этой минуты ждали все жители города. Повсюду в старинных домах отворялись ворота, и люди целыми семьями выходили на улицы.

Background

Бринкерхофф провел с ней наедине несколько приятных и, как ему казалось, тайных встреч в кладовке. Мидж злорадно подмигнула. - Никогда не забывай, Чед, что Большой Брат знает. Большой Брат. Бринкерхофф отказывался в это поверить. Неужели Большой Брат следит за тем, что делается в кладовке.

Теперь, считали они, им уже нечего было опасаться, представ перед Большим жюри, услышать собственный записанный на пленку голос как доказательство давно забытого телефонного разговора, перехваченного спутником АНБ. Никогда еще получение разведывательной информации не было столь легким делом. Шифры, перехваченные АНБ, вводились в ТРАНСТЕКСТ и через несколько минуты выплевывались из машины в виде открытого текста. Секретов отныне больше не существовало. Чтобы еще больше усилить впечатление о своей некомпетентности, АНБ подвергло яростным нападкам программы компьютерного кодирования, утверждая, что они мешают правоохранительным службам ловить и предавать суду преступников.

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