Microbial Properties of Milk and Traditional Fermented Milk Products in Ethiopia: A Review

Milk and milk products play a vital role in human nutrition all over the world. In addition to being a nutritious food for humans, milk and milk products provide a favorable environment for the growth of spoilage and pathogenic microorganisms. Thus, this paper aims to review the microbial properties of milk and fermented milk products produced in different parts of Ethiopia. Microbial contamination may generally occur from within the udder, exterior to the udder, from the surface of milk handling and storage equipment and the traditional practice. The status of the cleanliness of the milkers could be the primary sources of the initial milk contamination. The reviewed dairy products are Milk, Ergo (naturally fermented milk), Kibe (traditional butter), Arera (defatted sour milk) and Ayib (Ethiopian cottage cheese). The existing microbial quality of dairy products produced in the rural part of Ethiopia was poor and did not meet the acceptable quality requirements. The problem was compounded from limited knowledge of the hygienic production, processing and handling of dairy products coupled with inadequate dairy processing infrastructures. Strict hygienic control measures along the value chain to improve the hygienic conditions of milk starting from production to consumption are necessary to provide safe products to the consumer.