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Current IssueEditorial BoardOnline First ArticlesArchive

Reviewer Article

volume 41 issue 4 (december 2020) : 372-379,   Doi: 10.18805/ag.R-167

Microbial Properties of Milk and Traditional Fermented Milk Products in Ethiopia: A Review

M
Mihret Frew
K
Kiros Abebe
1Mekelle University, College of Veterinary Sciences, Mekelle, Ethiopia. 
Cite article:- Frew Mihret, Abebe Kiros (2020). Microbial Properties of Milk and Traditional Fermented Milk Products in Ethiopia: A Review. Agricultural Reviews. 41(4): 372-379. doi: 10.18805/ag.R-167.

ABSTRACT

Milk and milk products play a vital role in human nutrition all over the world. In addition to being a nutritious food for humans, milk and milk products provide a favorable environment for the growth of spoilage and pathogenic microorganisms. Thus, this paper aims to review the microbial properties of milk and fermented milk products produced in different parts of Ethiopia. Microbial contamination may generally occur from within the udder, exterior to the udder, from the surface of milk handling and storage equipment and the traditional practice. The status of the cleanliness of the milkers could be the primary sources of the initial milk contamination. The reviewed dairy products are Milk, Ergo (naturally fermented milk), Kibe (traditional butter), Arera (defatted sour milk) and Ayib (Ethiopian cottage cheese). The existing microbial quality of dairy products produced in the rural part of Ethiopia was poor and did not meet the acceptable quality requirements. The problem was compounded from limited knowledge of the hygienic production, processing and handling of dairy products coupled with inadequate dairy processing infrastructures. Strict hygienic control measures along the value chain to improve the hygienic conditions of milk starting from production to consumption are necessary to provide safe products to the consumer. 

REFERENCES

  1. Abebe, B., Zelelalem, Y., Ajebu, N. (2012). Hygienic and microbial quality of raw whole cow’s milk produced in Ezhadistrict of the Gurage zone, Southern Ethiopia. Wudpecker Journal of Agricultural Research. 1(11): 459. 
  2. Alehegn, W. (2004). Bacteriological Quality of Bovine Milk in Small Holder Dairy Farms in Debre Zeit, Ethiopia. MSc thesis, Addis Ababa University, faculty of veterinary Medicine. 
  3. Alganesh T. (2002). Traditional milk and milk products handling practice and raw milk quality in Eastern Wollega. M.Sc. Thesis. Alemaya University, Ethiopia. 
  4. Alganesh, T., Ofodile, L.N. and Fekadu, B. (2007). Microbial Quality and Chemical composition of Raw Whole Milk from Horro Cattle in East Wollega, Ethiopia. Ethiopian Journal of Education and Sciences. 3(1): 1-10. 
  5. Almaz, G., Foster, H.A., Holzapfel, W.H. (2001). Field survey and literature review on traditional fermented milk products of Ethiopia. International Journal of Food Microbiology. 68: 173-186. 
  6. Anteneh, T., Tetemke, M. and Mogessie, A. (2011). The inhibition of some food borne pathogens by mixed LAB cultures during preparation and storage of Ayib, a traditional Ethiopian cottage cheese. World Journal of Dairy and Food Science. 6(1): 61-66. 
  7. Asaminew, T. and Eyassu, S. (2011). Microbial quality of raw cow’s milk collected from farmers and dairy cooperatives in Bahir Dar Zuria and Mecha district, Ethiopia. Agriculture and Biology Journal of North America. 2(1): 29-33. 
  8. Asfaw, M. (2008). Assessment of processing techniques and quality attributes of butter produced in Delebo water shade of Wolayita zone, Southern Ethiopia. M.Sc. Thesis. Hawassa University, Ethiopia. 
  9. Ashaye, O.A., Taiwo, O.O. and Adegoka, G.O. (2006). Effect of local preservative (Aframomum danielli) on the chemical and sensory properties of stored Warakashi. African Journal of Agricultural Research. 1(1): 010-016. 
  10. Ashenafi, M. (1990). Microbial quality of Ayib, a traditional Ethiopian cottage cheese. International Journal of Food Microbiology. 10: 261-268. 
  11. Ashenafi, M. (1996). Effect of container smoking and incubation temperature on the microbiological and some biochemical qualities of fermenting ergo, traditional Ethiopian sour milk. International Dairy Journal. 6: 95-104. 
  12. Ashenafi, M. (2006). A review on the microbiology of indigenous fermented food and beverages of Ethiopia. Ethiopian Journal of Biological Sciences. 5(2): 189-245. 
  13. Ashenafi, M. and Fekadu, B. (1994). Microbial load, micro flora and keeping quality of raw and pasteurized milk from dairy farm. Bulletin of Animal Health and Production in Africa. 42: 55-59. 
  14. Asrat, A., Zelalem, Y., Ajebu, N. (2012). Quality of fresh whole milk produced in and around Boditti town, Wolaita, South Ethiopia. African Journal of Animals and Biomedical Sciences. 7(2): 95. 
  15. Assefa, E., Beyene, F., Santhanam, A. (2008). Isolation and characterization of inhibitory substance producing lactic acid bacteria from Ergo, Ethiopian traditional fermented milk. Livestock Research for Rural Development, Volume 20, Article #44. Retrieved December 19, 2019, from http://www.lrrd.org/lrrd20/3/asse20044.htm 
  16. Binyam, K. (2008). Cottage cheese production in Shashemene and the role of rue (Rutachalepensis) and garlic (Allium sativum) on its quality and shelf life. Hawassa, Ethiopia: MSc Thesis. Hawassa University, Ethiopia. 
  17. Bruktawit, S. (2016). Physicochemical properties and microbial quality of cow milk collected from selected sub-city of Addis Ababa, Ethiopia. MSc Thesis. Addis Ababa University, College of Veterinary Medicine and Agriculture, Bishoftu, Ethiopia. pp.65-78. 
  18. Bukuku, J.N. (2013). Awareness of health risks as a result of consumption of raw milk in Arusha City and Meru District, Tanzania. Unpublished dissertation for award of MSc. degree at Sokoine University of Agriculture, Morogoro, Tanzania. pp 1-89. 
  19. Chambers, J.V. (2002). The Microbiology of Raw Milk. Dairy Microbiology Handbook. Third Edition. Edited by Richard K. Robinson. John Wiley and Sons, Inc., New York. 
  20. Collins, C.H., Lyne, P.M., Grange, J.M. (1995). Microbiological Methods. Seventh edition Butterth-Heinemann Ltd. Council Directives 92/46 EEC (1992). Laying down the health rules for the production and placing on the market of raw milk, heat-treated milk. 
  21. Desalegn, A. (2014). Assessing the Microbiological quality of milk. World Journal of Agronomy, Food Science and Technology. 1(1): 01-10. 
  22. EHNRI (Ethiopian Public Health Institute) (1997). Food composition table for use in Ethiopia. Part III. Ethiopian Health and Nutrition Research Institute. Addis Ababa. pp. 34. 
  23. Eyassu, S. (2013). Chemical composition and microbiological quality of Metata Ayib: a traditional Ethiopian fermented cottage cheese. International Food Research Journal. 20(1): 93-97. 
  24. FAO (1990). The technology of traditional milk products in developing countries. FAO Animal Production and Health Paper 85. Food and Agriculture Organization of the United Nations, Rome, Italy, pp: 333. 
  25. Fatine, H., Abdelmoula, E., Doha, B., Hinde, H. (2012). Bacterial Quality of Informally Marketed Raw Milk in Kenitra City, Morocco. Pakistan Journal of Nutrition. 11(8): 662-669. 
  26. Fekadu, B. (1994). Present situation and future aspects of milk production, milk handling and processing of dairy products in Southern Ethiopia. Food production strategies and limitations: The case of Aneno, Bulbula and Dongora in Southern Ethiopia. Ph.D. Thesis, Department of Food Sci. Agric. University of Norway. Norway. 
  27. Fekadu, B. and Abrahamsen, R.K. (1997). Farm-made fermented milk and cottage cheese in southern Ethiopia. Tropical Science. 37: 75-79. 
  28. Gadaga, T.H., Mutukumir, A.N., Narvhus, J.A., Feresu, S.B. (1999). A review of traditional fermented foods and beverages of Zimbabwe. International Journal of Food Microbiology. 53: 1-11.
  29. Getachew, F. (2003). Milk and dairy products, post-harvest losses and food safety in Sub-Saharan Africa and the near east. A review of the smallholder dairy sector - Ethiopia. FAO prevention of food losses program. 
  30. Godefay, B., Molla, B. (2000). Bacteriological quality of raw milk from four dairy farms and milk collection center in and around Addis Ababa. Berl Munch Tierarztl Wochensch. 113(7-8): 276-8. 
  31. Gonfa, A., Alemu, F., Kelbessa, U. and Berhanu, A.G. (1999). Microbiological aspects of ‘Ergo’ (‘Ititu’) fermentation. SINET: Ethiopian Journal of Science. 22: 283-289. 
  32. Gonfa, A., Fite, A., Gashe, B.A., Urga, K. (1991). Survey of the microbial population of indigenous fermented milk. Proceedings: Public Health, 2nd Annual Scientific Conference, Public. Health Association, Addis Ababa, Ethiopia, p. 25.
  33. Gonfa, A., Foster, H.A. and Holzapfel, W.H. (2001). Field survey and literature review on traditional fermented milk products of Ethiopia. International Journal of Food Microbiology. 68: 173-186. 
  34. Haile, W., Zelalem, Y., Yosef, T.G. (2012). Hygienic Practices and Microbiological Quality of Raw Milk Produced under Different Farm Size in Hawassa, Southern Ethiopia. Agricultural research review. 1(4): 132-142. 
  35. IFCN (2006). Dairy Report 2006. For a better understanding of milk production world-wide. International Farm Comparison Network (IFCN) Dairy Research Center, Kiel, Germany. 
  36. ILCA (1992). Alternative milk processing and preservation techniques and the quality of market butter and cheese. Annual program report 1991. International Livestock Centre for Africa. Addis Ababa, Ethiopia. pp. 39-40. 
  37. Karmen, G.T. and Slavica, G.T. (2008). The microbiological quality of raw milk after introducing the two day’s milk collecting system. Acta Agriculurae Slovenica. 92(1): 61-74. 
  38. Lingathurai, S., Vellathurai, P. (2010). Bacteriological Quality and Safety of Raw Cow Milk in Madurai, South India. Webmed Central Microbiology. 1(10): WMC001029. 
  39. Mekonen, A., Mahider, P., Moses, N.K. (2011). Isolation and identification of Staphylococus species from Ethiopian cottage cheese (Ayib) in DebreZeit, Ethiopia. Veterinary Research. 4(1):13-17.
  40. Mennane, Z., Ouhssine, M., Khedid, K., Elyachioui, M. (2007). Hygienic Quality of Raw Cow’s Milk Feeding from Domestic. International Journal of Agriculture and Biology. 9(1): 1560-8530. 
  41. Mogessie, A. (1990). Microbiological Quality of Ayib, A Traditional Ethiopian Cottage Cheese. International Journal of Food Microbiology. 10: 263-268. 
  42. Mogessie, A. (1992). Growth potential and inhibition of Bacillus cereus and Staphylococcus aureus during the souring of ‘Ergo’, a traditional Ethiopian fermented milk. Ethiopian Journal of Health Development. 6: 23-30. 
  43. Mogessie, A. (1995). Microbial development and some chemical changes during the making of ‘Ergo’, a traditional Ethiopian fermented milk. Bulletin of Animal Health and Production in Africa. 43: 171-176. 
  44. Mostert, J.F., Jooste, P.J. (2002). Quality control in the dairy industry. In: Robinson, R.K. (ed.) Dairy Microbiology Handbook, 3rd edn., John Wiley, New York. pp. 655-736. 
  45. Muluken Asfaw Admasu, Erika Cione, Stefano Aquaro (2016). Microbiological Characteristics and Physico-chemical Parameters of Fermented Milk Product Ergo-A Traditional Yogurt Product of Ethiopia. Food Science and Quality Management. 49. ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online). 
  46. O’Connor, C.B. (1994). Rural Dairy Technology. ILRI Training Manual 1. International Livestock Research Institute (ILRI). Addis Ababa, Ethiopia. 133 p. 
  47. O’Connor, C.B. and Tripathi, B.R. (1992). Milk Processing Techniques- Sour Milk. ILCA, Addis Ababa, Ethiopia, No. 2, pp. 20. 
  48. O’Connor, C.B., Mezgebu, S. and Zewde, Z. (1993). Improving the efficiency of butter making in Ethiopia. FAO World Animal Rev., pp: 50-53. 
  49. Oliver, S.P., Jayarao, B.M., Almedia, R.A. (2005). Food borne pathogens in milk and the dairy environment food safety and public health implications. Foodborne Pathogens and Disease. 2: 115-1129. 
  50. O’mahony, F. (1988). Rural Dairy Technology - Experience in Ethiopia. ILCA Manual No 4. 
  51. Parekh, T.S. and Subhash, R. (2008). Molecular and bacteriological examination of milk from different milch animals with special reference to Coliforms. Current Research in Bacteriology. 1(2): 56-63. 
  52. Rahel, N. (2008). Traditional and improved milk and milk products handling practices and compositional and microbial quality of raw milk and butter in Delbo, Water shed of Wolyita Zone, M.Sc. Thesis Hawassa University, Ethiopia.
  53. Seifu, B., Taye, T., Tadele, T. (2013). Microbiological quality of Ayib, traditional Ethiopian cottage cheese, in Jimma area, South-West Ethiopia. African journal of microbiology research. 7(32): 4169-4175. 
  54. Solomon, M., Mulisa, M., Yibeltal, M., Desalegn, G., Simenew, K. (2013). Bacteriological quality of bovine raw milk at selected dairy farms in DebreZeit town, Ethiopia. Comprehensive Journal of Food Sciences and Technology Research. 1(1): 1 -8. 
  55. Soomro, A.H., Arain, M.A., Khaskheli, M., Bhuto, B. (2002). Isolation of E. colifrom raw milk and milk products in relation to public health sold under market conditions at Tandonjam, Pakistan. Journal of Nutrition. 1(3): 151-152.
  56. Swai, E.S. and Schoonman, L. (2011). Microbial quality and associated health risks of raw milk marketed in the Tanga region of Tanzania. Asian Pacific Journal of Tropical Biomedicine. 1(3): 217-222. 
  57. Teka, G. (1997). Food Hygiene Principles and Food Borne Disease Control with Special Reference to Ethiopia. 1st Ed, Faculty of Medicine, Department of Community Health, Addis Ababa University, Ethiopia. 73-86. 
  58. Walestra, P., Wouters, J.M., Geurts, T.J. (2006). Dairy Science and Technology Second Edition. CRC Press Taylor and Francis Group. p763.
  59. Wondu, M. (2007). Composition, microbial quality and acceptability of butter produced from cow’s milk in Awassa, Southern Ethiopia. M.Sc. Thesis Hawassa University, Ethiopia.
  60. Yilma, Z., Loiseau, G. and Faye, B. (2007). Manufacturing efficiencies and microbial properties of butter and Ayib - Ethiopian cottage cheese. Livestock Research for Rural Development. Volume 19, Article #88. Retrieved December 29, 2020, from http://www.lrrd.org/lrrd19/7/ yilm19088.htm.
  61. Yonad, (2009). Value chain Analysis of Milk and Milk products in Borana pastoralist area, unpublished manuscript. 
  62. Zelalem Y., Faye B., Gerard L. (2007a). Occurrence and distribution of species of Enterobacteriaceaein selected Ethiopian traditional dairy products: A contribution to epidemiology. Food Control. 18: 1397-1404. 
  63. Zelalem, Y. (2003). Sanitary conditions and microbial qualities of dairy products in urban and peri-urban dairy shed of the central Ethiopia. LAMBERT Academic Publishing. pp. 85.
  64. Zelalem, Y. (2010). Microbial Properties of Ethiopian Marketed Milk and Milk Products and Associated Critical Points of Contamination: An Epidemiological Perspective, East Africa Dairy Development (EADD) Program, Addis Ababa Ethiopia. 
  65. Zelalem, Y. (2012). Microbial Properties of Ethiopian Marketed Milk and Milk Products and Associated Critical Points of Contamination: An Epidemiological Perspective, Epidemiology Insights, East Africa Dairy Development (EADD) Program, Addis Ababa, Ethiopia; Dr. Maria De Lourdes Ribeiro De Souza Da Cunha (Ed.), ISBN: 978-953-51-0565-7. 
  66. Zelalem, Y., Faye, B., Loiseau, G. (2005). Microbial properties of butter and Ethiopian cottage cheese (Ayib). Ethiopian Veteterinary Journal. 9(1): 43-57. 
  67. Zelalem, Y., Gerard, L., Faye, B. (2007b). Manufacturing efficiencies and microbial properties of butter and Ayib - Ethiopian cottage cheese. Livestock Research for Rural Development. Volume 19, Article #88. Retrieved January 10, 2020, from http://www.lrrd.org/lrrd19/7/ yilm19088.htm 
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    Reviewer Article

    volume 41 issue 4 (december 2020) : 372-379,   Doi: 10.18805/ag.R-167

    Microbial Properties of Milk and Traditional Fermented Milk Products in Ethiopia: A Review

    M
    Mihret Frew
    K
    Kiros Abebe
    1Mekelle University, College of Veterinary Sciences, Mekelle, Ethiopia. 
    Cite article:- Frew Mihret, Abebe Kiros (2020). Microbial Properties of Milk and Traditional Fermented Milk Products in Ethiopia: A Review. Agricultural Reviews. 41(4): 372-379. doi: 10.18805/ag.R-167.

    ABSTRACT

    Milk and milk products play a vital role in human nutrition all over the world. In addition to being a nutritious food for humans, milk and milk products provide a favorable environment for the growth of spoilage and pathogenic microorganisms. Thus, this paper aims to review the microbial properties of milk and fermented milk products produced in different parts of Ethiopia. Microbial contamination may generally occur from within the udder, exterior to the udder, from the surface of milk handling and storage equipment and the traditional practice. The status of the cleanliness of the milkers could be the primary sources of the initial milk contamination. The reviewed dairy products are Milk, Ergo (naturally fermented milk), Kibe (traditional butter), Arera (defatted sour milk) and Ayib (Ethiopian cottage cheese). The existing microbial quality of dairy products produced in the rural part of Ethiopia was poor and did not meet the acceptable quality requirements. The problem was compounded from limited knowledge of the hygienic production, processing and handling of dairy products coupled with inadequate dairy processing infrastructures. Strict hygienic control measures along the value chain to improve the hygienic conditions of milk starting from production to consumption are necessary to provide safe products to the consumer. 

    REFERENCES

    1. Abebe, B., Zelelalem, Y., Ajebu, N. (2012). Hygienic and microbial quality of raw whole cow’s milk produced in Ezhadistrict of the Gurage zone, Southern Ethiopia. Wudpecker Journal of Agricultural Research. 1(11): 459. 
    2. Alehegn, W. (2004). Bacteriological Quality of Bovine Milk in Small Holder Dairy Farms in Debre Zeit, Ethiopia. MSc thesis, Addis Ababa University, faculty of veterinary Medicine. 
    3. Alganesh T. (2002). Traditional milk and milk products handling practice and raw milk quality in Eastern Wollega. M.Sc. Thesis. Alemaya University, Ethiopia. 
    4. Alganesh, T., Ofodile, L.N. and Fekadu, B. (2007). Microbial Quality and Chemical composition of Raw Whole Milk from Horro Cattle in East Wollega, Ethiopia. Ethiopian Journal of Education and Sciences. 3(1): 1-10. 
    5. Almaz, G., Foster, H.A., Holzapfel, W.H. (2001). Field survey and literature review on traditional fermented milk products of Ethiopia. International Journal of Food Microbiology. 68: 173-186. 
    6. Anteneh, T., Tetemke, M. and Mogessie, A. (2011). The inhibition of some food borne pathogens by mixed LAB cultures during preparation and storage of Ayib, a traditional Ethiopian cottage cheese. World Journal of Dairy and Food Science. 6(1): 61-66. 
    7. Asaminew, T. and Eyassu, S. (2011). Microbial quality of raw cow’s milk collected from farmers and dairy cooperatives in Bahir Dar Zuria and Mecha district, Ethiopia. Agriculture and Biology Journal of North America. 2(1): 29-33. 
    8. Asfaw, M. (2008). Assessment of processing techniques and quality attributes of butter produced in Delebo water shade of Wolayita zone, Southern Ethiopia. M.Sc. Thesis. Hawassa University, Ethiopia. 
    9. Ashaye, O.A., Taiwo, O.O. and Adegoka, G.O. (2006). Effect of local preservative (Aframomum danielli) on the chemical and sensory properties of stored Warakashi. African Journal of Agricultural Research. 1(1): 010-016. 
    10. Ashenafi, M. (1990). Microbial quality of Ayib, a traditional Ethiopian cottage cheese. International Journal of Food Microbiology. 10: 261-268. 
    11. Ashenafi, M. (1996). Effect of container smoking and incubation temperature on the microbiological and some biochemical qualities of fermenting ergo, traditional Ethiopian sour milk. International Dairy Journal. 6: 95-104. 
    12. Ashenafi, M. (2006). A review on the microbiology of indigenous fermented food and beverages of Ethiopia. Ethiopian Journal of Biological Sciences. 5(2): 189-245. 
    13. Ashenafi, M. and Fekadu, B. (1994). Microbial load, micro flora and keeping quality of raw and pasteurized milk from dairy farm. Bulletin of Animal Health and Production in Africa. 42: 55-59. 
    14. Asrat, A., Zelalem, Y., Ajebu, N. (2012). Quality of fresh whole milk produced in and around Boditti town, Wolaita, South Ethiopia. African Journal of Animals and Biomedical Sciences. 7(2): 95. 
    15. Assefa, E., Beyene, F., Santhanam, A. (2008). Isolation and characterization of inhibitory substance producing lactic acid bacteria from Ergo, Ethiopian traditional fermented milk. Livestock Research for Rural Development, Volume 20, Article #44. Retrieved December 19, 2019, from http://www.lrrd.org/lrrd20/3/asse20044.htm 
    16. Binyam, K. (2008). Cottage cheese production in Shashemene and the role of rue (Rutachalepensis) and garlic (Allium sativum) on its quality and shelf life. Hawassa, Ethiopia: MSc Thesis. Hawassa University, Ethiopia. 
    17. Bruktawit, S. (2016). Physicochemical properties and microbial quality of cow milk collected from selected sub-city of Addis Ababa, Ethiopia. MSc Thesis. Addis Ababa University, College of Veterinary Medicine and Agriculture, Bishoftu, Ethiopia. pp.65-78. 
    18. Bukuku, J.N. (2013). Awareness of health risks as a result of consumption of raw milk in Arusha City and Meru District, Tanzania. Unpublished dissertation for award of MSc. degree at Sokoine University of Agriculture, Morogoro, Tanzania. pp 1-89. 
    19. Chambers, J.V. (2002). The Microbiology of Raw Milk. Dairy Microbiology Handbook. Third Edition. Edited by Richard K. Robinson. John Wiley and Sons, Inc., New York. 
    20. Collins, C.H., Lyne, P.M., Grange, J.M. (1995). Microbiological Methods. Seventh edition Butterth-Heinemann Ltd. Council Directives 92/46 EEC (1992). Laying down the health rules for the production and placing on the market of raw milk, heat-treated milk. 
    21. Desalegn, A. (2014). Assessing the Microbiological quality of milk. World Journal of Agronomy, Food Science and Technology. 1(1): 01-10. 
    22. EHNRI (Ethiopian Public Health Institute) (1997). Food composition table for use in Ethiopia. Part III. Ethiopian Health and Nutrition Research Institute. Addis Ababa. pp. 34. 
    23. Eyassu, S. (2013). Chemical composition and microbiological quality of Metata Ayib: a traditional Ethiopian fermented cottage cheese. International Food Research Journal. 20(1): 93-97. 
    24. FAO (1990). The technology of traditional milk products in developing countries. FAO Animal Production and Health Paper 85. Food and Agriculture Organization of the United Nations, Rome, Italy, pp: 333. 
    25. Fatine, H., Abdelmoula, E., Doha, B., Hinde, H. (2012). Bacterial Quality of Informally Marketed Raw Milk in Kenitra City, Morocco. Pakistan Journal of Nutrition. 11(8): 662-669. 
    26. Fekadu, B. (1994). Present situation and future aspects of milk production, milk handling and processing of dairy products in Southern Ethiopia. Food production strategies and limitations: The case of Aneno, Bulbula and Dongora in Southern Ethiopia. Ph.D. Thesis, Department of Food Sci. Agric. University of Norway. Norway. 
    27. Fekadu, B. and Abrahamsen, R.K. (1997). Farm-made fermented milk and cottage cheese in southern Ethiopia. Tropical Science. 37: 75-79. 
    28. Gadaga, T.H., Mutukumir, A.N., Narvhus, J.A., Feresu, S.B. (1999). A review of traditional fermented foods and beverages of Zimbabwe. International Journal of Food Microbiology. 53: 1-11.
    29. Getachew, F. (2003). Milk and dairy products, post-harvest losses and food safety in Sub-Saharan Africa and the near east. A review of the smallholder dairy sector - Ethiopia. FAO prevention of food losses program. 
    30. Godefay, B., Molla, B. (2000). Bacteriological quality of raw milk from four dairy farms and milk collection center in and around Addis Ababa. Berl Munch Tierarztl Wochensch. 113(7-8): 276-8. 
    31. Gonfa, A., Alemu, F., Kelbessa, U. and Berhanu, A.G. (1999). Microbiological aspects of ‘Ergo’ (‘Ititu’) fermentation. SINET: Ethiopian Journal of Science. 22: 283-289. 
    32. Gonfa, A., Fite, A., Gashe, B.A., Urga, K. (1991). Survey of the microbial population of indigenous fermented milk. Proceedings: Public Health, 2nd Annual Scientific Conference, Public. Health Association, Addis Ababa, Ethiopia, p. 25.
    33. Gonfa, A., Foster, H.A. and Holzapfel, W.H. (2001). Field survey and literature review on traditional fermented milk products of Ethiopia. International Journal of Food Microbiology. 68: 173-186. 
    34. Haile, W., Zelalem, Y., Yosef, T.G. (2012). Hygienic Practices and Microbiological Quality of Raw Milk Produced under Different Farm Size in Hawassa, Southern Ethiopia. Agricultural research review. 1(4): 132-142. 
    35. IFCN (2006). Dairy Report 2006. For a better understanding of milk production world-wide. International Farm Comparison Network (IFCN) Dairy Research Center, Kiel, Germany. 
    36. ILCA (1992). Alternative milk processing and preservation techniques and the quality of market butter and cheese. Annual program report 1991. International Livestock Centre for Africa. Addis Ababa, Ethiopia. pp. 39-40. 
    37. Karmen, G.T. and Slavica, G.T. (2008). The microbiological quality of raw milk after introducing the two day’s milk collecting system. Acta Agriculurae Slovenica. 92(1): 61-74. 
    38. Lingathurai, S., Vellathurai, P. (2010). Bacteriological Quality and Safety of Raw Cow Milk in Madurai, South India. Webmed Central Microbiology. 1(10): WMC001029. 
    39. Mekonen, A., Mahider, P., Moses, N.K. (2011). Isolation and identification of Staphylococus species from Ethiopian cottage cheese (Ayib) in DebreZeit, Ethiopia. Veterinary Research. 4(1):13-17.
    40. Mennane, Z., Ouhssine, M., Khedid, K., Elyachioui, M. (2007). Hygienic Quality of Raw Cow’s Milk Feeding from Domestic. International Journal of Agriculture and Biology. 9(1): 1560-8530. 
    41. Mogessie, A. (1990). Microbiological Quality of Ayib, A Traditional Ethiopian Cottage Cheese. International Journal of Food Microbiology. 10: 263-268. 
    42. Mogessie, A. (1992). Growth potential and inhibition of Bacillus cereus and Staphylococcus aureus during the souring of ‘Ergo’, a traditional Ethiopian fermented milk. Ethiopian Journal of Health Development. 6: 23-30. 
    43. Mogessie, A. (1995). Microbial development and some chemical changes during the making of ‘Ergo’, a traditional Ethiopian fermented milk. Bulletin of Animal Health and Production in Africa. 43: 171-176. 
    44. Mostert, J.F., Jooste, P.J. (2002). Quality control in the dairy industry. In: Robinson, R.K. (ed.) Dairy Microbiology Handbook, 3rd edn., John Wiley, New York. pp. 655-736. 
    45. Muluken Asfaw Admasu, Erika Cione, Stefano Aquaro (2016). Microbiological Characteristics and Physico-chemical Parameters of Fermented Milk Product Ergo-A Traditional Yogurt Product of Ethiopia. Food Science and Quality Management. 49. ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online). 
    46. O’Connor, C.B. (1994). Rural Dairy Technology. ILRI Training Manual 1. International Livestock Research Institute (ILRI). Addis Ababa, Ethiopia. 133 p. 
    47. O’Connor, C.B. and Tripathi, B.R. (1992). Milk Processing Techniques- Sour Milk. ILCA, Addis Ababa, Ethiopia, No. 2, pp. 20. 
    48. O’Connor, C.B., Mezgebu, S. and Zewde, Z. (1993). Improving the efficiency of butter making in Ethiopia. FAO World Animal Rev., pp: 50-53. 
    49. Oliver, S.P., Jayarao, B.M., Almedia, R.A. (2005). Food borne pathogens in milk and the dairy environment food safety and public health implications. Foodborne Pathogens and Disease. 2: 115-1129. 
    50. O’mahony, F. (1988). Rural Dairy Technology - Experience in Ethiopia. ILCA Manual No 4. 
    51. Parekh, T.S. and Subhash, R. (2008). Molecular and bacteriological examination of milk from different milch animals with special reference to Coliforms. Current Research in Bacteriology. 1(2): 56-63. 
    52. Rahel, N. (2008). Traditional and improved milk and milk products handling practices and compositional and microbial quality of raw milk and butter in Delbo, Water shed of Wolyita Zone, M.Sc. Thesis Hawassa University, Ethiopia.
    53. Seifu, B., Taye, T., Tadele, T. (2013). Microbiological quality of Ayib, traditional Ethiopian cottage cheese, in Jimma area, South-West Ethiopia. African journal of microbiology research. 7(32): 4169-4175. 
    54. Solomon, M., Mulisa, M., Yibeltal, M., Desalegn, G., Simenew, K. (2013). Bacteriological quality of bovine raw milk at selected dairy farms in DebreZeit town, Ethiopia. Comprehensive Journal of Food Sciences and Technology Research. 1(1): 1 -8. 
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