Traditional milk processing in Borana pastoral area, southern Ethiopia: Practices, food safety, nutrition, and future pathways
This study was designed to explore traditional milk handling practices and the perceived role of the practice on the quality of traditional fermented milk. Data were collected through in-depth interviews and focus group discussions. In the study area, fresh milk is stored in a smoked, traditional pe...
| Autores principales: | , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
CAB International
2025
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| Acceso en línea: | https://hdl.handle.net/10568/180578 |
| _version_ | 1855542389563719680 |
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| author | Amenu, Kebede Amdihun, K. |
| author_browse | Amdihun, K. Amenu, Kebede |
| author_facet | Amenu, Kebede Amdihun, K. |
| author_sort | Amenu, Kebede |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This study was designed to explore traditional milk handling practices and the perceived role of the practice on the quality of traditional fermented milk. Data were collected through in-depth interviews and focus group discussions. In the study area, fresh milk is stored in a smoked, traditional pear-shaped container called gorfa and left to ferment naturally at ambient temperature. The whey (fluid) part is removed every 2–3 days, and more fresh milk is added into the container continuously. The fermentation process can take 7 days to 3 months, resulting in a product locally called ititu. Fermented milk plays a vital nutritional role in the diet, contributing significantly to food and nutrition security. Apart from natural fermentation, there is no standard culture in the area. Smoking of milk containers using specific woods is widely practised in Borana to sanitise the containers. Smoking of milk utensils is perceived to assure the quality and safety of milk and dairy products. However, because of the absence of standardised hygiene practices, smoking alone may not guarantee the safety of the product. Integrating basic food safety principles with indigenous knowledge can improve the microbiological quality of milk products. |
| format | Journal Article |
| id | CGSpace180578 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | CAB International |
| publisherStr | CAB International |
| record_format | dspace |
| spelling | CGSpace1805782026-01-25T15:42:42Z Traditional milk processing in Borana pastoral area, southern Ethiopia: Practices, food safety, nutrition, and future pathways Amenu, Kebede Amdihun, K. dairying food safety nutrition This study was designed to explore traditional milk handling practices and the perceived role of the practice on the quality of traditional fermented milk. Data were collected through in-depth interviews and focus group discussions. In the study area, fresh milk is stored in a smoked, traditional pear-shaped container called gorfa and left to ferment naturally at ambient temperature. The whey (fluid) part is removed every 2–3 days, and more fresh milk is added into the container continuously. The fermentation process can take 7 days to 3 months, resulting in a product locally called ititu. Fermented milk plays a vital nutritional role in the diet, contributing significantly to food and nutrition security. Apart from natural fermentation, there is no standard culture in the area. Smoking of milk containers using specific woods is widely practised in Borana to sanitise the containers. Smoking of milk utensils is perceived to assure the quality and safety of milk and dairy products. However, because of the absence of standardised hygiene practices, smoking alone may not guarantee the safety of the product. Integrating basic food safety principles with indigenous knowledge can improve the microbiological quality of milk products. 2025-12-01 2026-01-24T11:02:47Z 2026-01-24T11:02:47Z Journal Article https://hdl.handle.net/10568/180578 en Open Access CAB International Amenu, K. and Amdihun, K. 2025. Traditional milk processing in Borana pastoral area, southern Ethiopia: Practices, food safety, nutrition, and future pathways. Food Science and Nutrition Cases 2025 (2025): fsncases20250025. |
| spellingShingle | dairying food safety nutrition Amenu, Kebede Amdihun, K. Traditional milk processing in Borana pastoral area, southern Ethiopia: Practices, food safety, nutrition, and future pathways |
| title | Traditional milk processing in Borana pastoral area, southern Ethiopia: Practices, food safety, nutrition, and future pathways |
| title_full | Traditional milk processing in Borana pastoral area, southern Ethiopia: Practices, food safety, nutrition, and future pathways |
| title_fullStr | Traditional milk processing in Borana pastoral area, southern Ethiopia: Practices, food safety, nutrition, and future pathways |
| title_full_unstemmed | Traditional milk processing in Borana pastoral area, southern Ethiopia: Practices, food safety, nutrition, and future pathways |
| title_short | Traditional milk processing in Borana pastoral area, southern Ethiopia: Practices, food safety, nutrition, and future pathways |
| title_sort | traditional milk processing in borana pastoral area southern ethiopia practices food safety nutrition and future pathways |
| topic | dairying food safety nutrition |
| url | https://hdl.handle.net/10568/180578 |
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