Browsing by Author "EMEBET TESFAYE,"

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    ASSESSMENT ON TRADITIONAL MILK PRODUCTION AND PROCESSING PRACTICE IN CHEHA WOREDA, GURAGHE ZONE, SNNPRS, ETHIOPIA
    (WOLKITE UNIVERSITY, 2019-06) EMEBET TESFAYE,; ABENEZER MATHEWOS,; SINDE EBABU,; YOSEF ZEMEDKUN,
    This study was conducted in Cheha Woreda, Gurage zone on assessment of traditional milk products and processing. The study included survey on different traditional habit of milk handling and hygienic practice. It was done by taking 60HH by random sampling after purposive selections of three kebeles from which 20 respondents selected from each kebele. Questionnaire was developed and interview used for both primary and secondary data collection. The survey was carried out starting from May 2019 - June 2019. The major finding of the project was the study showed that, from the total respondents 16.7% are males and 83.3% are females. About, 85% were illiterate, the remaining 15% were able to Primary.This study shows that the average milk yield of cow in study area were 1.32 liters per day. The majority of farmer use the material clay pot (100%) to churning cow milk. About 71.7% of the respondents in the study area used milk for processing in to different products and the remaining 28.3% did not process. Almost all (100%) of the farmer has been processed in to different products about yogurt (15%), Cheese (30%), Butter (45%), wehy (10%), of milk products are produced or processed in the study area. There are different additives use for different milk and milk product such as; Nech Azumed, (46.67%) Tikur Azumed, (30%), Kororima, (13.33%), Besobila (6.667%) and Tenadam (3.333%) in the study area to increase aroma and flavors of milk at all.