Current Status of Camel Dairy Processing and Technologies: A Review

Camel milk is unique because it is not easily processed into different dairy products that are common for cow milk. It lacks β-lactoglobulin and has low κ-casein that hinders processing of camel milk into different dairy products. Hence it needs different processing methods and technologies. To this effect attempts were made to manufacture dairy products such as feta cheese, soft brined cheese, and fermented milk from camel milk that had been produced at laboratory level. Camel milk powder has also been manufactures and marketed in Middle East and beyond. Currently there are remarkable progresses in camel dairy technologies that paved the way for production of different camel dairy products at small, medium and large scale. A number of experiments were conducted on camel milk processing technologies from preservation of camel milk using lactoperoxidase system activation using hydrogen peroxide (H2O2) and thiocyanate as well as by H2O2 producing lactic acid bacteria (LAB) to metagenomic characterization of LAB isolated from spontaneously fermented camel milk. Therefore, this review paper is going to present current status of camel dairy technologies in Ethiopia.

Preservation of Raw Camel Milk by Lactoperoxidase System Using Hydrogen Peroxide Producing Lactic Acid Bacteria

This study was conducted to investigate the effect of lactic acid bacteria (LAB) activated lactoperoxidase system (LPs) on keeping quality of raw camel milk at room temperature. Camel milk samples were collected from Errer valley, Babile district of eastern Ethiopia. The level of hydrogen peroxide (H2O2) for activation of LPs was optimized using different levels of exogenous H2O2. Strains of LAB (Lactococcus lactis 22333, Weissella confusa 22308, W. confusa 22282, W. confusa 22296, S. Infatarius 22279 and S. lutetiensis 22319) with H2O2 producing properties were evaluated, and W. confusa 22282 was selected as the best strain to produce H2O2. Storage stability of the milk samples was evaluated through the acidification curves, titratable acidity (TA), total bacterial count (TBC) and coliform counts (CC) at storage times of 0, 6, 12, 18, 24 and 48 hours. The LP activity and the inhibitory effect of activated LPs were evaluated by growing E. coli in pasteurized and boiled camel milk samples as contaminating agent. Results indicated that the W. confusa 22282 activated LPs generally showed significantly (P < 0.05) slower rates of acidification, lactic acid production and lower TBC and CC during the storage time compared to the non-activated sample. The H2O2 producing LAB and exogenous H2O2 activated LPs in pasteurized camel milk significantly reduced the growth of E. coli population compared to non-activated pasteurized milk. Overall, the result of acid production and microbial analysis indicated that the activation of LPs by H2O2 producing LAB (i.e. W. confusa 22282) maintained the storage stability of raw camel milk. Therefore, it can be concluded that the activation of LPs by biological method using H2O2 producing LAB can substitute the chemical activation method of LPs in camel milk.

Perception of Fogera Cattle Farmers on Climate Change and Variability in Awi Zone, Ethiopia

This study aimed at assessing perception of Fogera cattle farmers on climate change and variability in selected districts of Awi zone. The zone was classified as lowland (<1500), midland (1500 - 2500), and highland (>2500 m.a.s.l) based on altitudinal variation from which a total of three districts one per cluster were selected through random sampling. 150 households were selected through systematic random sampling targeting Fogera cattle owners for primary data collection. Over 36 years (from 1983-2019) of meteorological data were taken from the National Meteorological Agency. Meteorological data result confirmed that climate was changing across all the agro-ecological zones. Both the mean annual maximum and minimum temperature was considerably increasing for all agro-ecological zones whereas the mean annual rainfall was decreasing which is consistent with the farmers’ perception. Meteorological data result also showed that the short rainy and dry season rainfall indicated high interannual variability at all agro-ecological zones. Survey result revealed that 97.13% of the farmers recognized climate change and variability impact in all agro-ecological zones. About 80.91% of Fogera cattle farmers reported the incidence of negative impacts of climate change and variability on cattle. Chi-square test values of survey results show that in all agro-ecological zones frequency of drought, duration of dry spell, wind, and floods were ever-increasing (p < 0.001). Moreover, about 84.48%, 65.3%, and 60.47% of farmers owning Fogera cattle in the lowland, midland, and highland, respectively perceived the prevalence of increasing (p < 0.001) cattle mortality. In response to climate change and variability, farmers were reducing number of livestock, diversification of livestock species, and replacing Fogera cattle with small ruminants as adaptation strategies. Thus, regular prediction of climate change and variability and designing pertinent response strategies is essential to reduce the adverse impacts of climate change for enhancing resilience capacity of the Fogera cattle farmers in the study areas.

Hygienic Production Practices and Microbial Quality of Cow Milk in Cheha District of Gurage Zone, Southern Ethiopia

The aim of the study was to assess hygienic production practices and to evaluate microbial quality of raw cows’ milk in Cheha district of Gurage Zone, Southern Ethiopia. The study was conducted by interviewing 180 smallholder milk producers from two agro-ecologies (highland and midland) and by collecting 40 milk samples from milk producers, small shops, cafes and consumers for microbial quality analysis. The result indicated that majority of the respondents (96.7%) did not have cow barn and milking area, 57.3% of them clean their barn once and more than once a week. Moreover, milking without hand washing, absence of udder washing, failure to use towel to clean the udder, and use of plastic pail as milking equipment were practiced by 33.9%, 52.2%, 74.4% and 95.6% of the respondents, respectively. Furthermore, higher number of respondents (69.4%) used river water without proper treatment as a major source of water for cleaning purpose and majority of them fail to regularly clean utensils with detergents. Concerning microbial quality, overall mean total bacterial counts (TBC), Coliform counts (CC) and pH values of milk from current finding were 5.675 ± 0.016, 4.414 ± 0.017 log10 cfu/ml, and 5.963 ± 0.081, respectively. In general, overall quality of milk produced as well as marketed in the study area was poor. These were justified from poor hygienic practices and high values of TBC and CC that were significantly higher than the acceptable limits set by Ethiopian Standards for unpasteurized milk. Therefore, adequate sanitary and control measures should be taken at all stages from production to consumer level to produce and supply wholesome milk.

Pre- and Post-Slaughter Factors Influencing Hide and Skin Quality in West Shewa Zone, Ethiopia

Ethiopia has high livestock population and hence has high potential for hide and skin production. Likewise, in west Shewa Zone of the country there is high hide and skin production. But hides and skins are affected by different types of defects that hampered effective and efficient utilization of these resources. Therefore, a study was conducted in Bako Tibe and Ilu Gelan districts of west Showa zone with the objectives to assess pre- and post-slaughter defects that influence hide and skin qualities. Primary data were collected from sample household heads, middlemen, butcheries, hotel/restaurants and tanneries using semi-structured interview and direct observations. All middlemen, butchery and hotel/restaurants in the study areas were employed for data collection while households were selected using simple random sampling techniques. Results of the study revealed that all household respondents reported absence of extension services on hide and skin management. The maximum pre-slaughter defect observed by households (87.2%), hotel/restaurants (91.3%), butcheries (93.3%) and middle men (90%) were due to ectoparasites. Out of the respondents 64.6%, 40% and 82.6% of respondents from household, butcheries and hotels/restaurants, respectively were slaughtered animals on the ground without stunning. The maximum post-slaughter defects observed during slaughtering by households (95.4%), hotel/restaurants (87.0%), and butcheries (86.7%) were dirt and flay cut. According to the respondents, 38.5 of the households kept hide and skin on the ground before marketing. It was found that the major post-slaughter defects of hide were flesh remnant (94.3%), dirty (74.3%), corduroying (71.4%), and flay cut (65.7%). Moreover, traditional animal husbandry and slaughtering practices, poor storage and preservation methods of raw hides and skins, the absence of slaughtering facility and extension service exacerbated the problem. Therefore, there is an urgent need for good animal management practices, animal transportation and slaughtering, and post slaughter hide and skins management.

Physicochemical Properties and Microbiological Quality of <i>ititu</i>(Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia

The study was conducted to investigate the physicochemical properties and microbial quality of ititu produced in the Borana zone. A total number of 35 ititu samples, 30 traditionally made plus 5 laboratories made ititu, were analyzed for their physicochemical properties and microbiological quality. The overall average (±SD) values for pH, titratable acidity, total protein, fat, total solids, and ash were 3.59% ± 0.04%, 2.86% ± 0.18%, 7.26% ± 0.41%, 9.85% ± 0.73%, 21.23% ± 1.48%, and 0.84% ± 0.11%, respectively for traditionally made ititu. The result of all physicochemical parameters of traditional ititu was not significantly) different (P > 0.05) with laboratory-made ititu (control sample).The average (±SD) total bacteria count (TBC), coliform count (CC), yeast and mould count (YMC), Staphylococcus aureus count and Listeria monocytogenes count were 8.36 ± 1.29, 3.47 ± 0.51, 8.06 ± 1.28, 3.79 ± 0.91 and 3.15 ± 0.17 log10cfu/ml, respectively for traditional ititu. Whereas, the corresponding values for the laboratory-made ititu were 4.17 ± 0.55 log10cfu/ml, 0, 5.76 ± 0.57 log10cfu/ml, 0 and 0, respectively. Significant (P < 0.05) differences were observed between traditional and laboratory-made ititu for coliform, S. aureus and L. monocytogenes count. The Prevalence of pathogenic microorganisms for S. aureus and L. monocytogenes were 33.33% and 6.67%, respectively for traditionally made ititu while not detected for laboratory-made ititu. The results indicated that the quality of traditional ititu was substandard and not safe for consumption. This in general, the production of ititu in the study area requires intervention such as awareness creation of keeping good hygienic quality and pasteurization (heating up to boiling) of milk to be used for ititu making in order to make it safe from the public health point of view.

Handling, Processing, Utilization and Marketing of <i>Ayib</i>(Ethiopian Traditional Cottage Cheese) Varieties Produced in Selected Areas of Eastern Gojjam, Northwestern Highlands of Ethiopia

The study was conducted to asses handling, processing, utilization, marketing as well as other socio-economic benefits of traditional cheese varieties making and to identify major constraints of traditional cheese varieties production in Awabal, Gozamin, Machakel and Dejen districts of Eastern Gojjam. A cross-sectional survey was conducted to collect data. A total of 240 smallholder dairy producers (60 households from each district) were individually interviewed using a semi-structured questionnaire. The major traditional cheese varieties produced in the study areas include Ayib, Metata, Hazo and Zureshekefign. Among these, three of them (Ayib, Metata and Hazo), are dominant. Respondents indicated that Metata cheese variety has high nutritional values and cure seven types of disease namely malaria and yellow fever, depressed appetite;Ejeseb (stomach upset), metabolic disorder (bloating), gastro-intestinal parasites, prevent nausea and digestion upset. The respondents reported twenty kinds of spices blended at one time during Metata cheese preparation and five kinds of spices commonly added into Ayib during Ayib making. Various types of herbs and plant species are used for smoking and washing of utensils during production of traditional cheese varieties in the study areas. The major marketing constraints of traditional cheese varieties were absence of sufficient buyer in the market, traditional taboos to sell cheese varieties in an open market, seasonal demand and supply, distance to the market, transportation access and quality. The major socio-economic benefits of traditional cheese varieties were to fulfill household necessities, sources of additional income, to purchase dairy inputs and for children school fee. Further scientific study needs to be conducted in order to confirm nutritional and medicinal properties of Metata cheese variety. Therefore the bio-active components of these spices and their effect on shelf life, nutritional value, medicinal uses and other attributes on traditional cheese varieties needed further investigation.