Browsing by Author "Abebe Gemechu"

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    Camel Production Practices, Processing And Marketing Along With Its Blended Cheese With Bovine Milk In Borena and Guji Zones, Oromia, Ethiopia
    (Addis Ababa University, 2023) Abebe Gemechu; Prof. Gebeyehu Goshu; Dr. Balako Gumi
    The current study was conducted on camel milk production practices, processing and marketing along with it blended cheese with bovine milk with the objective of assessing camel milk handling, utilization, processing practice, marketing in selected districts of Borena, East Guji, and West Guji Zone, and evaluating the impact of milk blend on physico- chemical composition of milk and cheese, sensory attributes, time of coagulation and cheese yield. For the purpose of gathering data, 160 respondents from four Zones districts were chosen. The administration of a cross-sectional survey design was used to acquire primary data using deliberate sampling strategies. The majority of participants in the data collection were between the ages of 40 and 50 (41.2%), with a mean family size of five person and camel ownership (13head of the camel). Male respondents made up 45% of the total respondents, while female respondents made up 55% of the group. The majority of respondents (51.3%) could not read or write. In the current study, the overall ranges of milk production (4-13 liters per day), caving interval (12-68 months), milking duration per day (2-4), and lactation length (6-24 months). The traditional methods of preservation utilized by the Borana and Guji communities were washing and smoking the vessels (100%), storing milk in a frigid/cold/ environment (78.75%), and boiling (27.5%). nother activity they have been performing is combining camel milk with cow or goat milk (15.00%) and turning it into sour milk (chuuchee) (94.36%). The traditional containers used for milking and storage by smoking with various plant components include the sorora, gorfa, okole, and plastic jug. Camel milk has been utilized in the areas to cure coughing (60.6), uterine contractions in women (65.5%), malaria (73.1%), and constipation (68.1%). A major obstacle and problem in the districts, meanwhile, has been the spread of understanding about camel dairy processing and development. To reduce the effect of lactation stage on milk composition, a sample of milk was Obtained from pastoral communities of Gomole district in the Borena zone using stratified sampling rocedures. The cheese was made using a starter culture (Thermophilic culture STI- 12) and camel chymosin with a blend of camel and cow milk. Prior to the creation of the cheese, the chemical composition of the milk used was examined. Cheese's physicochemical characteristics were also assessed. When compared to the other milk a sample, the yield of cheese made from 100% camel milk (T1) was considerably lower (P <0.05). Higher values were seen in treatments that combined 25% camel milk with 75% cow milk and 100% cow milk, significantly (P<0.05). When compared to the other milk samples under treatments T2, T3, T4, and T5, pure camel milk (T1) coagulated in significantly longer (P<0.05) time (210 minutes), but pure cow milk (T5) coagulated in significantly shorter (P<0.05) time (95.67 minutes). In all of the study's treatments, there were significant variations in the physico-chemical composition of raw milk (p 0.05), in TS, TA, Fat and Ash. Cheese may demonstrate the effects of the camel blend if protein, fat, totals solids, and ash content improved significantly (p<0.05). The significance (p<0.05) boost in cheese's protein, fat, total solids, and ash content could indicate how camel milk has influenced cheese production. Diseases, occasionally appearances of dough and bush encroachment are the critical problems in camel milk production in the area. The combination of camel milk with cow milk brought the significant improvement in physicochemical properties of cheese, coagulation time and efficiency cheese recovery from camel milk. Also the present of cow milk in blend made the cheese to have a great sound in overall acceptances of the cheese. However, to obtain a cheese of camel milk with a good curd, fifty and more percentages of cow milk should be mixed.