Review on Traditional Cow Milk Preservation Method and Marketing Practice in Ethiopia

Abstract

The purpose of this review was to evaluate different reviews in different regions on traditional Ethiopian milk storage methods and marketing practices. Ethiopian farmers have a traditional system of handling milk containers that vary from place to place. Milking jars are thoroughly washed before smoking treatment, to mention a few, but the cleanliness of the wash water has been questioned. Milk processing began with the goal of turning fresh milk into long-lived dairy products and reducing food poisoning. Processing alone cannot solve the milk quality problem. Therefore, it is important to use proper processing and storage materials and to take the necessary precautions when handling milk and dairy products. Milk processing is progressing in Ethiopia. In the country, the average milk producer produces small quantities. The market for supplying fresh milk to consumers is not always easy, and local processors can suffer from problems such as power outages and disruptions in transportation. In most parts of the country, existing production and local marketing systems cannot easily meet growing demand. The degree of vertical and horizontal integration in the milk marketing system can vary from country to country or between regional and domestic milkfish. Therefore, this review should evaluate traditional domestic milk storage methods and marketing practices.