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**15** 

Zelalem Yilma

*Ethiopia*

**Microbial Properties of Ethiopian Marketed** 

In Ethiopia, milk production systems can be categorized into urban, peri-urban and rural, based on location (Reda, 2001). Located around Addis Ababa and regional towns, urban and peri-urban systems are market oriented and make use of the high demand in urban areas. The rural system is part of the subsistence farming system and includes pastoralists, agropastoralists, and mixed crop-livestock producers mainly in the highlands. As this system is not market oriented, most of the milk produced is retained for home consumption. The surplus is mainly processed using traditional technologies into more shelf stable products such as *Ergo* (Ethiopian naturally fermented milk), butter, ghee and *Ayib* (Ethiopian cottage

In Sub Saharan countries the traditional sector, which is characterized by small herd size dominated by indigenous zebu breeds of low milk production with very little or no specialized inputs, is the dominant type of production system accounting to 70 - 80% of Africa's cattle population (Ibrahim and Olaloku, 2000). In Ethiopia, around 97% of the annual milk production is accounted by the traditional milk production system (Felleke, 2003), which is likewise dominated by indigenous breeds. Most of the milk produced in the country is accordingly processed on-farm using traditional technologies that are generally not well understood. Most of the very few enterprises currently operating in and around the capital entirely depend on the traditional sector for their milk intake, while others depend on it for the majority of their intake. These underscore the importance of understanding the

Cows contribute to about 95% of the total annual milk produced by cows and camels at national level (CSA, 2010). In 2010, the cattle population was estimated at about 50.9 million (99.19% indigenous, 0.72% hybrid and 0.09% pure exotic breeds). The female cattle population accounted for about 55% of the total. The large livestock population; the favorable climate for improved, high-yielding animal breeds; and the relatively animal disease-free environment make Ethiopia to hold a substantial potential for dairy development. In 2010, a total of 2940 million liters of milk was produced from about 9.6 million cows at national level. During the same year, dairying has created an estimated

cheese) that are marketed through the informal channel (Reda, 2001).

traditional sector in order to make improvement interventions.

**1. Introduction** 

**Milk and Milk Products and Associated** 

**Critical Points of Contamination:** 

**An Epidemiological Perspective** 

*East Africa Dairy Development (EADD) Program, Addis Ababa* 
