Manner of Ethiopian Dairy Products Processing and Their Nutritional and Health Importance
European Journal of Nutrition & Food Safety · pp. 137–148 · Published 3 Oct 2019
10.9734/ejnfs/2019/v10i230106Abstract
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.
Cited by 2
Muiz O. Akinyemi, Kolawole I. Ayeni, Omotade R. Ogunremi · Comprehensive Reviews in Food Science and Food Safety · 2021
Aleme Asresie, Dawudie Gobezie, Ulfina Gelmessa · Applied Food Research · 2025
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