Fermented Ethiopian Dairy Products and Their Common Useful Microorganisms: A Review

Abstract

Recently emphasis has been given to produce fermented milk with significant quality and improved health characteristics. In Ethiopia, a large proportion of milk is consumed in the fermented form through the application of traditional fermentation methods. The main fermented milk products include ergo (sour milk), ititu (milk curd), ayib (cottage cheese… (More)

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Cite this paper

@inproceedings{Andualem2014FermentedED, title={Fermented Ethiopian Dairy Products and Their Common Useful Microorganisms: A Review}, author={Berhanu Andualem}, year={2014} }