The wide variety and the socio-economic and dietary importance of tradition
al fermented milk products of Ethiopia are discussed in this paper. Informa
tion on the microbiology of these products is sparse and has relevance to t
hose organisms associated with spoilage and to those considered desirable f
or fermentation. There is a clear need to improve the production of African
foods and beverages [Int. J. Food Microbiol. 18 (1993) 85]. The objective
of this review was to document traditional technology used and information
on the microbiology of the products, and to identify various constraints to
the development and commercialisation of fermented milk products. Thereby
the major problems and potential areas for improvement are pointed out. Erg
o, the most important traditional product resembles yoghurt and, as the oth
er traditional products, is prepared by "spontaneous" fermentation, commonl
y initiated by either "back slopping" or by repeated use of the same utensi
l. Other products include traditional fermented curd or ititu, traditional
butter or kibe, neter kibe or traditional ghee, ayib resembling cottage che
ese, arrera or defatted buttermilk and augat or traditional whey. (C) 2001
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