**3.1.4 Source of water used for cleaning**

Although, about 45% of the respondents reported to use tap water for cleaning purpose (udder, milk equipment and hand), about 19 and 16% of them reported to use river and ground water, respectively, while the remaining about 20% reported to use water from either of the aforementioned sources (Fig. 1). Moreover, about 60% of the respondents that reported to use water from non tap sources neither boil nor filter it before use (Fig. 2). When water from non tap sources is used for cleaning purpose, it is important that producers should at least filter and heat treat it before use.

Fig. 1. Source of water used for cleaning purpose (cleaning udder, hands and milk equipment)

Fig. 2. Treatment of water from non tap sources before use (cleaning udder, hand, milk equipment)

Microbial Properties of Ethiopian Marketed Milk and Milk Products and

for *Ayib*-making and storage.

**Calves** 

making.

Associated Critical Points of Contamination: An Epidemiological Perspective 303

contamination. Although washing and smoking the churn reduce bacterial numbers, traditional equipments are often porous and difficult to clean, therefore can serve as a reservoir for many organisms (O'Connor, 1994). Over 61% of the respondents in the study areas reported to use clay pot as a churn and for storage. *Ayib* is made by heating *Arera* or sour skim milk in a clay pot or another material on a low fire to about 40-50oC (FAO, 1990; O'Connor, 1993). In the current study, over 59% of the respondents reported to use clay pot

**Fresh cow's milk** 

**Ergo1**

**Butter Arera2**

**Nitir Kibe3 Ayib4 Aguat<sup>5</sup>**

**Animals** 

**Sale Family** 

Milk cooperatives sell fresh whole milk directly without further processing as well as process into more shelf stable products whenever there is no market for fresh whole milk. Unlike smallholder producers, cooperatives use hand operated cream separator and therefore, milk makes the basis of processing in cooperative settings (Fig. 5). Although, smallholder and cooperative milk processing differs, both produce similar major marketable products: butter and Ayib. Cooperatives also use manual churn for butter-

1Naturally fermented cow's milk, 2Defatted sour milk, 3Ghee, 4Ethiopian cottage cheese, 5whey

Fig. 4. Flow scheme of smallholder utilization of milk and milk products
