Give me only reference about for this idea In Ethiopia milk is considered one of the oldest kinds of food and many people depend on its product. In Ethiopia total annual milk production comes from 7.5 million milking cows and estimated to be 4.96 billion litres that means 1.48 litre cows per day on average (CSA, 2021).The productivity of these indigenous breeds was low because of their inherent low genetic capability for milk production and poor management system (Zelalem and Ledin, 2006)
The highly perishable nature of milk coupled with mishandling practice from production up to the consumption stage, the amount produced is subject to high post harvest loss. The estimated harvest losses of up to 40% of milk and its derivatives in Ethiopia have been reported from milk to consumption (Getachew, 2003). According to ( FAO, 2010) the value of annual milk and milk product losses due to mainly attributed to mishandling in the dairy chain from farm to fork .These include contamination during milking and further handling coupled with storage time temperature before consumption, deliberate adulteration of milk, absence of substandard handling, transportation and distribution system, inefficient processing technology, inadequate fresh milk outlet and spillage loses during milking (Zealalem and Amah, 2011).
Milk production system based on market orientation and land holding, (Tsehay, 2002) reported that in Ethiopia can be broadly categorized to three system such as rural milk production system, peri- urban milk production system and urban milk production system. The main source of milk production in Ethiopia is from the cow, but small quantities of milk obtained from goat and camel is also used in some regions particularly in pastoralist areas.
2.2. Traditional Milking Practice in Ethiopia
The majority of rural household milking of cows done twice per day morning and evening. The dams suckled by the calves for a few minutes before milking and allowed for some times to stay with dam there after (Alganesh, 2002) the cows are milked in the shade graying field in front of the home stage none of which clean environment for milking (FAO, 2010).
Hand milking is performed by massaging and pulling down on the teats of the cow. Milking animals are kept with the rest of stock in the shade or enclosure during the night. Milking is done in the shade of grain feed in front of the homestead or under a tree, however, as Ethiopia this are not kept clean except for dung removal milking cows usually become solid with dung urine and other (Alganesh, 2002). Good hand milking practice increase milk yield in dairy farm. These are milking environment milking must be carried out in shade or roofed milking place which is clean and dry (Lema, 2004).
2.3. Traditional milk and milk products handling and Processing practices
Milk is the most easily contaminated and perishable product of animal origin. These is mainly due to its high nutritional value creating an ideal medium for the growth of spoilage as well as pathogenic microorganisms. The handling and safety of milk and milk products is of great concern around the world, this is especially true in the developing country where production of milk and various dairy products takes place under unsanitary condition and poor production sale must consider the health of consumer (Almaze e t al. 2011). This problem can sever in Ethiopia, where most of the milk produced is marketed to consumer without being pasteurized and where there is no functional official quality control standard (Zelalem et al., 2006). In most part of the countries milking container are normally made from woven grasses, calabash, hollowed wood, skin, clay pot, in which disinfection is difficult and rinsed with cold water, smoked by burning chip of clean African or acacia busia (FAO, 2010). In most case the practice for limiting spoilage of milk in Ethiopia are limited to certain treatment that include immediate boiling of milk after its production and sanitizing methods, which include smoking of the vessels used to processing or storage of milk and milk product. This practice of smoking of vessel by burning wood chips of specific tree and shrubs has an advantage of milk
Milk processing is usually designed to remove water from milk or reduce the moisture content of the product. Generally milk processing is not well developed in Ethiopia (Azage e t al., 2013). Smallholder milk processing is generally based on sure (fermented milk).Each household accumulates milk either from a single milk animal or large number of animal and that is processed in to different products such as; butter ,cotage, cheese, whey and concentrated fermented milk (Zealand and Ledin, 2016). In Ethiopia, butter milk is converted in to local cheese which is reserved for home consumption and considered as a staple food by many smallholders (FAO, 2010).
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