The study was conducted in kucha district of Gamo zone southern Ethiopia to evaluate physicochemical properties of cow milk and processing efficiency of butter and cottage cheese making under small holder farmer level.
Inhaltsverzeichnis (Table of Contents)
- ABSTRACT.
- INTRODUCTION.
- MATERIALS AND METHODS
- RESULTS AND DISCUSIONS
- CONCLUSION AND RECOMMENDATION.
- ACKNOWLEDGEMENT.
- REFERENCES.
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This research aimed to evaluate the physicochemical properties of cow milk and the processing efficiency of butter and cottage cheese production in the Kucha district of Gamo zone, Southern Ethiopia. The study focused on smallholder farmers and aimed to understand the impact of agro-ecology on milk quality and processing efficiency.
- Physicochemical properties of raw and butter milk.
- Processing efficiency of butter and cottage cheese making.
- Influence of agro-ecology on milk composition and processing efficiency.
- Impact of milk quality and processing variability on dairy product quality and quantity.
- Recommendations for improving dairy product quality and quantity.
Zusammenfassung der Kapitel (Chapter Summaries)
The study analyzed the physicochemical properties of raw and butter milk from smallholder farmers, focusing on parameters like fat content, protein, SNF, pH, density, lactose, and added water. The analysis examined the impact of different agro-ecologies on these properties. The research further evaluated the efficiency of butter and cottage cheese making, considering factors like volume of milk used, churning time, weight of butter recovered, cheese making temperature, cooking time, and quantity of cheese produced. The study investigated the correlation between agro-ecology and both butter and cheese making efficiencies, highlighting how variations in ambient temperature and milk composition influence processing efficiency and the final quantity of products.
Schlüsselwörter (Keywords)
The research revolves around key concepts of cow milk, butter, cottage cheese, physicochemical properties, processing efficiency, and the impact of agro-ecology on dairy product quality and quantity.
Frequently Asked Questions
What are the physicochemical properties of cow milk?
These include fat content, protein, solids-not-fat (SNF), pH levels, density, and lactose content, which determine the quality of the milk.
How does agro-ecology affect milk production in Ethiopia?
Agro-ecology influences the ambient temperature and available fodder, which in turn affects the milk composition and the efficiency of processing it into butter or cheese.
What factors influence the efficiency of butter making?
Key factors include the churning time, the volume of milk used, and the weight of butter recovered during the process.
What is "cottage cheese" in the context of Ethiopian dairy?
In Ethiopia, it often refers to traditional Ayib, where processing efficiency depends on cooking time and temperature during the cheese-making process.
Why is this study important for smallholder farmers?
It provides recommendations on how to improve the quality and quantity of dairy products, helping farmers increase their processing efficiency and income.
- Quote paper
- Demissie Jorge (Author), 2016, Physicochemical properties of cow milk. Processing efficiency of butter and cottage cheese in Kucha District, Gamo Zone, Southern Ethiopia, Munich, GRIN Verlag, https://www.grin.com/document/1164426
