Review on the Role of Dairy Product Processing and Preservation in Food Security of Ethiopia

Abstract

Ethiopia holds large potential for dairy development, the sector is not developed to the expected level. The objectives of this paper were to provide organized information on different types of dairy product processing, preservation and the role of dairy product processing and preservation in food security in the country. Milk production systems can be classified into three based on their location: urban, pre-urban and rural milk production systems. Urban dairy production system is placed in cities and towns, with small or no access to grazing land and small feeding conditions which focus on the production and sale of fluid milk, using the available human and capital resources. Pre-urban milk production is developed around city areas. Another types of dairy production system is the rural dairy system, which includes pastoralist, agropastoral and mixed crop– livestock producers, mainly in the highland areas. There are four main methods used to process milk that are suitable for small-scale operation: Cooling fresh milk to extend the shelf life by a day or two, or freezing it. Heating milk to destroy both contaminating micro-organisms and naturally occurring enzymes that change the flavor of milk. Making the milk acidic to slow down or food poisoning bacteria, Reducing the amount of water in milk products to slow down or prevent the growth of bacteria are some Examples. Also, dairy production used for human consumption and it has great role in food security of the country.