Browsing by Author "Taye, Bezaye"

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    Evaluation of Cheddar and Cottage Cheese Production From Doe and Ewe Milk
    (Addis Ababa University, 2010-11) Taye, Bezaye; Admassu, Shimelis(PhD)
    The study was aimed to produce cheddar and cottage cheese from doe and ewe milk. The sources of milk were from Arsi Negele and Kofele areas of Oromiya region. Cheddar cheeses were made from whole doe, whole ewe milk and their mixtures contained ratio of 25, 50 and 75% of doe and ewe milk using standard procedure for cheddar cheese processing technology. The proximate, microbiological, Physico-chemical, sensory analysis and yield calculation of the cheeses were made at chemical Engineering laboratory, Holleta agricultural research center, Ethiopian health and nutrition research institute.The proximate analysis result showed that cheeses made from 100% doe milk had the lowest moisture content (27.77%) and highest fat content (54.80%) but a lower yield (0.66kg/5kg of whole milk) compared to cheeses made from 100% ewe milk (35.29%, 30.1%, 0.88kg/5kg of whole milk respectively). Other mix ratios had intermediate values between the two specious of cheese (p<0.05). No significant differences in the values of protein, total solid and lactose content of sampled cheeses were found. Microbiological results showed that all cheeses made were within the limit range for acceptable conditions for consumers (< 1* 104 cfu/g). Physico – chemical analysis result showed that whole ewe milk had highest viscosity of all cheeses (3.04mPas). Three main stage of cheddar cheese making was considered for pH measurement. These stages were ripening, cooking and cheddaring. The decrease in pH was most rapid in 100% doe milk and slowest in that of 100% ewe milk. Textural analyses result showed that cheese made from 100% doe milk was harder (0.65 N/g) and less brittle than those from their combination. The cheese from 100% ewe milk is the softest (0.30 N/g) compared to mix ratios and whole doe milk. Sensory analysis result showed that cheeses made from 50% ewe and 50% doe milk received, in general higher scores for body texture (8.94), flavor (8.81) and overall acceptability (8.98) than cheeses from whole and their combinations (p<0.05). The mean yield of cottage cheese was 0.33kg/ 2kg of whole milk and 0.45kg/ 2kg of whole milk for 100% doe milk and 100% ewe, respectively. From over all analysis the best acceptable and quality cheese was obtained from mix ratio of 50% ewe and 50% doe milk. The thesis generally includes processing technology and evaluation of cheddar cheese made from doe and/or ewe milk. As a result an economically feasible production system has been recommended by scaling up to industry level.
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    Producer-Processor Relationships: The Case of Dairy Supply Chain in Addis Ababa and Its Surroundings
    (Addis Ababa University, 2018-05-12) Taye, Bezaye; Mitiku, Shiferaw (PhD)
    This study is an exploratory research on the nature of the relationship existing between farmers and private processing companies operatingwithin the dairy supply chain of Addis Ababa and its surroundings.The objectives of the studywere: to give an insight into the nature of the relationship between the two supply chain actors;to identify the challenges they encountered during transactions; and to find out the strategies they used in order to cope with the challenges they faced.To achieve these, the study examined the individual issues of selected processors and farmers, and the effects of these relationship issues on the profitability of the dairy business sector for both actors.The approach of the study was qualitative. The method of data collection employed was a semi-structured interview with both open and closed-ended questions. The population of processors existing in Addis Ababa was first identified and then willing respondents were chosen from amongst them. Purposive sampling method was used in order to select the farmers that have abusiness relationship with the client processors. Content analysis of the interview transcript was used as a method of data analysis.The findings of the study show that both processors and farmers encountered problems related to lack of long-term written contract, market power imbalances, quality issues and lack of infrastructure. Processors adopted strategies of negotiation to tackle contract-related issues, training and awareness-raising to reduce quality-related issues, and allocation ofadditional fundsfor solving the infrastructure problems. On the other hand, producers usedmultiple-selling strategies;they also became members of a cooperative and formed a union in order to cope with price-related challenges.The study has concluded that despite the adoption of such strategies by the actors, the sector has not grown as much as it should have been during the last three decades. The study has also concluded that challenges related to land, infrastructure, production capacity, product quality, supply chain management, marketing, finance and poor policy environment were still hampering the rapid growth of the sector.The study recommends thataconcerted and comprehensive policy intervention is necessary to address the challenges beyond the control of the supply chain actors and to improve the performance of the dairy sub-sector. It also recommends that more in-depth studies need to be conducted to identify existing policy gaps, explore best practices in other countries for adoption in Ethiopia and identify more viable strategies and approaches that actors in the dairy supply chain can adopt to emerge as successful operators