Manner of Ethiopian Dairy Products Processing and Their Nutritional and Health Importance
Jemal Mohammed *
Department of Food Science and Postharvest Technology, College of Agriculture and Environmental Science, Arsi University, P.O.Box 193, Asella, Ethiopia.
*Author to whom correspondence should be addressed.
Abstract
Dairy products play a vital role in human nutrition and protecting against numerous diseases. Understanding the meticulous characteristics of traditionally processed dairy products as well as appropriate examination of the indigenous processing steps are important in order to vouch for suitable manufacturing procedure and protocols for commercialization. In Ethiopia, fortunately, some evidence is available on the general characteristics and processing practices of traditional dairy products nevertheless a few data is available about their role in human nutrition and health. Therefore, the objective of this review was to assess and compile information on processing of traditional dairy products in Ethiopia and their nutritional and health benefits. Ergo, ayib , arera, kibe, neter kibe, aguat, ititu, and dhanaan are the major dairy products encompassed in this review.
Keywords: Dairy products, ergo, fermentation, nutrition, health.