International Journal of Dairy Science and Technology Vol. 2 (1), pp. 088-094, January, 2015.© Advanced Scholars Journals 

Review

The Microbial properties of dairy products in Ethiopia : A Review

Lola Zahara¹ and Haile Zinewi²*

^1.2Department of Animal Science, Faculty of Agricultural Science, Jimma University, Jimma, Ethiopia.

E-mail: [email protected]

Accepted 24 December, 2014

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 compareds 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 Words: Milk, dairy product, microbial quality.