Pub Date : 2019-01-01DOI: 10.35248/2329-888X.19.7.222
G. Brhane, Y. Weldegiorgis
Ethiopia is endowed with diverse and large livestock populations resides in suitable environmental condition. The aim of this review is to review characteristics of dairy value chains as a way forward to design viable strategies for upgrading of the Ethiopian dairy sector. Dairy production systems are classified as small scale, peri-urban and urban based on climate, production intensity, land holding and integration with crop productions. Moreover, considering market orientations, scale of operation and production intensity, it is classified as traditional smallholder, private state far, and urban and peri-urban systems. Ethiopian value chain is characterized by both formal and informal channels and exist complex. From the total amount of milk produced nationally only 5% of it is marketed. In Ethiopia, the dairy sector has an immense role in securing household income and job creations. Understanding the value chain definitely starts with consumer demand and continues with different levels of production, processing and marketing. For describing all activities, actors, relationship among different levels of the chain and connections between producers and intermediaries the designing value chain map is found vital. There are various challenges that restrain the dairy sector to express to its potential. There is limited contribution from the scholars with regard to dairy value chains and designing viable strategies for upgrading. Therefore, it is found difficult to realize, formulate and implement desirable intervention measures to upgrade the dairy value chain development actions. Hence it is vital to go with construction of viable strategies for upgrading existing value chain systems.
{"title":"Review on Characteristics of Dairy Value Chain: Way Forward to Design Viable Strategies for Upgrading in Ethiopia","authors":"G. Brhane, Y. Weldegiorgis","doi":"10.35248/2329-888X.19.7.222","DOIUrl":"https://doi.org/10.35248/2329-888X.19.7.222","url":null,"abstract":"Ethiopia is endowed with diverse and large livestock populations resides in suitable environmental condition. The aim of this review is to review characteristics of dairy value chains as a way forward to design viable strategies for upgrading of the Ethiopian dairy sector. Dairy production systems are classified as small scale, peri-urban and urban based on climate, production intensity, land holding and integration with crop productions. Moreover, considering market orientations, scale of operation and production intensity, it is classified as traditional smallholder, private state far, and urban and peri-urban systems. Ethiopian value chain is characterized by both formal and informal channels and exist complex. From the total amount of milk produced nationally only 5% of it is marketed. In Ethiopia, the dairy sector has an immense role in securing household income and job creations. Understanding the value chain definitely starts with consumer demand and continues with different levels of production, processing and marketing. For describing all activities, actors, relationship among different levels of the chain and connections between producers and intermediaries the designing value chain map is found vital. There are various challenges that restrain the dairy sector to express to its potential. There is limited contribution from the scholars with regard to dairy value chains and designing viable strategies for upgrading. Therefore, it is found difficult to realize, formulate and implement desirable intervention measures to upgrade the dairy value chain development actions. Hence it is vital to go with construction of viable strategies for upgrading existing value chain systems.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70006260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-888X.19.7.223
H. Ziena, S. Nasser
Yoghurt is considered as the best and the most complete food, but it is deficient in iron and by fortification yoghurt iron can reach for most consumers. Four different iron salts were used (iron amino acid chelate (T1), ferrous sulfate (T2), ferrous fumarate (T3), and ferric hydroxide poly maltose (T4)) for fortification of such yoghurt. Chemical properties, acidity, lactic acid bacteria, yeasts, rheology, viscosity, peroxide number and sensory properties were evaluated at zero time, after 3 days and after 7 days of manufacturing. Total solids were increased by iron salts, especially in T1 and T4 treatments followed by T3 and the T2. The T2 was the highest treatment in ash content, while the protein content was higher in T1 and the T4 in contrary to protein contents in T2 and T3 that did not affect by adding iron salts. In all treatments, fat contents did not affect by the addition of iron. The T1 and T3 had the lowest acidity, while theT2 and T4 were the highest however, the acidity in the control lie between them. The peroxide numbers for yoghurt belongs to different treatments were estimated after the cold storage for 7 days and ranged between 0.65 meq O2/kg in T4 and 0.98 meq O2/kg in the T2. The peroxide number in T1, T3 and T4 were lower than the peroxide number in the control. All different samples are accepted by panelists. In conclusion, iron can be added to yogurt in different forms without affecting the characteristics of resultant yoghurt with preference the 1st treatment (i.e. yoghurt Fe fortified by amino acid chelate).
{"title":"Iron Fortified Yoghurt: Effect of Different Iron Salts on the Properties of Yoghurt","authors":"H. Ziena, S. Nasser","doi":"10.35248/2329-888X.19.7.223","DOIUrl":"https://doi.org/10.35248/2329-888X.19.7.223","url":null,"abstract":"Yoghurt is considered as the best and the most complete food, but it is deficient in iron and by fortification yoghurt iron can reach for most consumers. Four different iron salts were used (iron amino acid chelate (T1), ferrous sulfate (T2), ferrous fumarate (T3), and ferric hydroxide poly maltose (T4)) for fortification of such yoghurt. Chemical properties, acidity, lactic acid bacteria, yeasts, rheology, viscosity, peroxide number and sensory properties were evaluated at zero time, after 3 days and after 7 days of manufacturing. Total solids were increased by iron salts, especially in T1 and T4 treatments followed by T3 and the T2. The T2 was the highest treatment in ash content, while the protein content was higher in T1 and the T4 in contrary to protein contents in T2 and T3 that did not affect by adding iron salts. In all treatments, fat contents did not affect by the addition of iron. The T1 and T3 had the lowest acidity, while theT2 and T4 were the highest however, the acidity in the control lie between them. The peroxide numbers for yoghurt belongs to different treatments were estimated after the cold storage for 7 days and ranged between 0.65 meq O2/kg in T4 and 0.98 meq O2/kg in the T2. The peroxide number in T1, T3 and T4 were lower than the peroxide number in the control. All different samples are accepted by panelists. In conclusion, iron can be added to yogurt in different forms without affecting the characteristics of resultant yoghurt with preference the 1st treatment (i.e. yoghurt Fe fortified by amino acid chelate).","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70006384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-888X.19.7.225
Y. Park, Aftab Siddique
Three types of caprine milk Cheddar cheeses as non-fortified control cheese (CC), regular ferrous sulfate (RFS) and large microencapsulated ferrous sulfate (LMFS) fortified cheeses were manufactured in three batches each to evaluate effects of iron addition on fatty acid compositions of two iron fortified cheeses compared to those of CC cheese. All manufactured experimental cheeses were subjected to storage treatments of two temperatures (4 and -18°C) and three periods (0, 2, and 4 months). Fatty acid profiles of the experimental cheeses were quantified using a gas chromatograph equipped with a fused silica capillary column, flame ionization detector, AOC-20s auto sampler and AOC-20i auto injector. Results showed that cheese type significantly (p<0.05 or p<0.01) affected levels of most fatty acids, except for C10:0, C14:1, C16:1, C18:1, and C20:0 acids, indicating that fatty acid contents of iron fortified cheeses were generally higher than control cheese especially at 4 months of storage. The level of C16:0 was highest, followed by C18:1, C18:0 and C10:0 acid, respectively, in all three types of the experimental goat milk cheeses for all storage treatment regimens. The main factors of cheese type, storage temperature and time had significant influences on several different fatty acids, and some of the 2-way and 3-way interactions also showed significant effects on levels of different fatty acids. It was concluded that iron fortification, storage temperature and period had significant influences on the levels of majority of tested fatty acids in the experimental caprine milk Cheddar cheeses.
{"title":"Effects of Iron Fortification on Fatty Acid Profiles of Caprine Milk Cheddar Cheeses under Different Storage Treatment Regimens","authors":"Y. Park, Aftab Siddique","doi":"10.35248/2329-888X.19.7.225","DOIUrl":"https://doi.org/10.35248/2329-888X.19.7.225","url":null,"abstract":"Three types of caprine milk Cheddar cheeses as non-fortified control cheese (CC), regular ferrous sulfate (RFS) and large microencapsulated ferrous sulfate (LMFS) fortified cheeses were manufactured in three batches each to evaluate effects of iron addition on fatty acid compositions of two iron fortified cheeses compared to those of CC cheese. All manufactured experimental cheeses were subjected to storage treatments of two temperatures (4 and -18°C) and three periods (0, 2, and 4 months). Fatty acid profiles of the experimental cheeses were quantified using a gas chromatograph equipped with a fused silica capillary column, flame ionization detector, AOC-20s auto sampler and AOC-20i auto injector. Results showed that cheese type significantly (p<0.05 or p<0.01) affected levels of most fatty acids, except for C10:0, C14:1, C16:1, C18:1, and C20:0 acids, indicating that fatty acid contents of iron fortified cheeses were generally higher than control cheese especially at 4 months of storage. The level of C16:0 was highest, followed by C18:1, C18:0 and C10:0 acid, respectively, in all three types of the experimental goat milk cheeses for all storage treatment regimens. The main factors of cheese type, storage temperature and time had significant influences on several different fatty acids, and some of the 2-way and 3-way interactions also showed significant effects on levels of different fatty acids. It was concluded that iron fortification, storage temperature and period had significant influences on the levels of majority of tested fatty acids in the experimental caprine milk Cheddar cheeses.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70006570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-08-14DOI: 10.4172/2329-888x.1000210
M. Hynes
We examined the dose dependent effects of feeding lactating dairy cows a standard diet supplemented with monensin at 175, 368, or 518 mg cow-1 day-1 on the rumen microbiota. For each dosage, 3 animals were randomly assigned into groups and fed the same basal total mixed ration diet supplemented with monensin, at the respective dose. After 20 days, rumen samples were taken and the effect on the microbiota was examined by 16S rRNA gene sequence analysis and qPCR. At the lowest dose no significant change in 16S rRNA gene sequences associated with any bacterial phyla was observed; however, at the medium and high dosages we observed significant reductions in sequences associated with Gram-positive bacteria and significant increases in those associated with Gram-negative bacteria that were dosage dependent. All dosages reduced the levels of sequences associated with methanogenic archaea in the rumen, with the medium dosage showing the largest decline. No significant difference was observed for the 18S rRNA gene sequences associated with protozoa in any of the libraries.
{"title":"Two Servings of Dairy Per Day are Associated with Less Severe Sleep Apnea","authors":"M. Hynes","doi":"10.4172/2329-888x.1000210","DOIUrl":"https://doi.org/10.4172/2329-888x.1000210","url":null,"abstract":"We examined the dose dependent effects of feeding lactating dairy cows a standard diet supplemented with monensin at 175, 368, or 518 mg cow-1 day-1 on the rumen microbiota. For each dosage, 3 animals were randomly assigned into groups and fed the same basal total mixed ration diet supplemented with monensin, at the respective dose. After 20 days, rumen samples were taken and the effect on the microbiota was examined by 16S rRNA gene sequence analysis and qPCR. At the lowest dose no significant change in 16S rRNA gene sequences associated with any bacterial phyla was observed; however, at the medium and high dosages we observed significant reductions in sequences associated with Gram-positive bacteria and significant increases in those associated with Gram-negative bacteria that were dosage dependent. All dosages reduced the levels of sequences associated with methanogenic archaea in the rumen, with the medium dosage showing the largest decline. No significant difference was observed for the 18S rRNA gene sequences associated with protozoa in any of the libraries.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"06 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47676376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-05-22DOI: 10.4172/2329-888X.1000205
A. Megahed, A. Brian, J. Lowe
Despite using ozone (O3) as an attractive alternative disinfectant for more than a century, little is known about the killing capacity of O3 against Salmonella contaminated different surfaces in dairy operations. Accordingly, our objective was to characterize the killing capacity of aqueous and gaseous O3 at different operational conditions on Salmonella Typhimurium and Salmonella Choleraesuis (aSTC) contaminated plastic, metal, nylon, rubber, and wood surfaces. In a crossover design, 14 strips of each material were randomly assigned between 3 groups, treatment (n=6), positive-control (n=6), and negative-control (n=2). The strips were loaded with aSTC (107-108) and exposed to aqueous O3 of 2, 4, and 9 ppm for 4 minutes, and gaseous O3 of 1 and 9 ppm for 30, 60, and 120 minutes. Plastic and metal surfaces were most effectively decontaminated, an aqueous O3 of 4 ppm reduced aSTC by 6.7 and 5.2- log10, respectively, and 9 ppm resulted in no detectable aSTC. On nylon and rubber, aqueous O3 of 9 ppm reduced aSTC population to a safe level (5.8 and 5.1-log10). On wood, both aqueous and gaseous O3 at up to 9 ppm were unable to reduce aSTC to undetectable limit. Interestingly, aSTC load and sequential washing showed same impacts on the reduction rate of aSTC on complex surfaces. Our findings strongly indicate that aqueous O3 of 9 ppm for 4 minutes exposure is an effective means to clear smooth surfaces of a high Salmonella load. However, sequential washing or decrease the bacterial load is needed to effectively decontaminate complex surfaces.
{"title":"Evaluation of the Decontamination Power of Aqueous and Gaseous Ozone on Various Contaminated Surfaces with Cattle Manure containing Salmonella","authors":"A. Megahed, A. Brian, J. Lowe","doi":"10.4172/2329-888X.1000205","DOIUrl":"https://doi.org/10.4172/2329-888X.1000205","url":null,"abstract":"Despite using ozone (O3) as an attractive alternative disinfectant for more than a century, little is known about the killing capacity of O3 against Salmonella contaminated different surfaces in dairy operations. Accordingly, our objective was to characterize the killing capacity of aqueous and gaseous O3 at different operational conditions on Salmonella Typhimurium and Salmonella Choleraesuis (aSTC) contaminated plastic, metal, nylon, rubber, and wood surfaces. In a crossover design, 14 strips of each material were randomly assigned between 3 groups, treatment (n=6), positive-control (n=6), and negative-control (n=2). The strips were loaded with aSTC (107-108) and exposed to aqueous O3 of 2, 4, and 9 ppm for 4 minutes, and gaseous O3 of 1 and 9 ppm for 30, 60, and 120 minutes. Plastic and metal surfaces were most effectively decontaminated, an aqueous O3 of 4 ppm reduced aSTC by 6.7 and 5.2- log10, respectively, and 9 ppm resulted in no detectable aSTC. On nylon and rubber, aqueous O3 of 9 ppm reduced aSTC population to a safe level (5.8 and 5.1-log10). On wood, both aqueous and gaseous O3 at up to 9 ppm were unable to reduce aSTC to undetectable limit. Interestingly, aSTC load and sequential washing showed same impacts on the reduction rate of aSTC on complex surfaces. Our findings strongly indicate that aqueous O3 of 9 ppm for 4 minutes exposure is an effective means to clear smooth surfaces of a high Salmonella load. However, sequential washing or decrease the bacterial load is needed to effectively decontaminate complex surfaces.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"6 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2018-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46963660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-888X.1000206
L. Akdouche, M. Aissi, A. Saadi
Mastitis represents one of the main diseases in dairy cows. In Algeria, very few studies have been conducted on the prevalence of fungal mastitis in dairy cattle farms as well as various factors favouring their appearance and development. In most cases, the triggers this infection is bacteria. A growing number of fungi are currently associated with this pathology. This is related to antibiotics too widely used in the treatment of these bacterial agents. So we set as objectives, determining the prevalence of mastitis caused by yeasts and the study of a number of risk factors in some dairy farms in the region of Sidi Lahcene, wilaya of Sidi Bel Abbes. The samples of this study were carried on farms of cows (mastitic cow and clinically healthy cow) belonging to two types of farms (farms with manual milking and mechanical milking farms). The risk factors included, animal secretions, the teat cups, the hands of the milkers, the skin of the mammary gland, the drinker, the manger, the milk storage tank, the milk collection seal. Mycological analysis was conducted at the Laboratory of Parasitology-Mycology from the Higher National Veterinary School-Algiers. The isolated yeasts were identified using microscopic characterization, and auxanogramme realized in biochemical galleries (gallery Pasteur Institut Pasteur Algiers and testing API® AUX BioMerieux, France). Our results showed a prevalence of infection with yeast, a high frequency of isolation was attributed for the genus Candida sp. followed by the genus Rhodotorula sp. followed by the two genera Cryptococcus sp. and Trichosporon sp.
{"title":"Prevalence and Identification of Yeasts Responsible for Mastitis in Dairy Cattle Farms in the Sidi Lahcene Region in the Wilaya of Sidi Bel abbes- Algeria","authors":"L. Akdouche, M. Aissi, A. Saadi","doi":"10.4172/2329-888X.1000206","DOIUrl":"https://doi.org/10.4172/2329-888X.1000206","url":null,"abstract":"Mastitis represents one of the main diseases in dairy cows. In Algeria, very few studies have been conducted on the prevalence of fungal mastitis in dairy cattle farms as well as various factors favouring their appearance and development. In most cases, the triggers this infection is bacteria. A growing number of fungi are currently associated with this pathology. This is related to antibiotics too widely used in the treatment of these bacterial agents. So we set as objectives, determining the prevalence of mastitis caused by yeasts and the study of a number of risk factors in some dairy farms in the region of Sidi Lahcene, wilaya of Sidi Bel Abbes. The samples of this study were carried on farms of cows (mastitic cow and clinically healthy cow) belonging to two types of farms (farms with manual milking and mechanical milking farms). The risk factors included, animal secretions, the teat cups, the hands of the milkers, the skin of the mammary gland, the drinker, the manger, the milk storage tank, the milk collection seal. Mycological analysis was conducted at the Laboratory of Parasitology-Mycology from the Higher National Veterinary School-Algiers. The isolated yeasts were identified using microscopic characterization, and auxanogramme realized in biochemical galleries (gallery Pasteur Institut Pasteur Algiers and testing API® AUX BioMerieux, France). Our results showed a prevalence of infection with yeast, a high frequency of isolation was attributed for the genus Candida sp. followed by the genus Rhodotorula sp. followed by the two genera Cryptococcus sp. and Trichosporon sp.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"6 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70273511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-888X.1000E133
N. Datta
Global consumptions of Ultra-high-temperature (UHT) treated milk and dairy products are on the increase. The UHT treated dairy products are mainly custard and high protein beverages. Milk protein ingredients, e.g. milk protein concentrate (MPC) or isolate (MPI) or milk casein concentrate (MCC) or whey protein concentrate (WPC) or isolate (WPI) are typically added into bovine milk to enrich the protein component of UHT beverages, or to water to make a protein-based beverage. The main reason for increased consumption UHT treated milk and dairy products lies in the fact of its long shelf-life at ambient temperature storage. At present the shelf-life of UHT treated milk and dairy products at ambient temperature storage is 3-9 months.
{"title":"UHT Treatment of Milk and Dairy Products","authors":"N. Datta","doi":"10.4172/2329-888X.1000E133","DOIUrl":"https://doi.org/10.4172/2329-888X.1000E133","url":null,"abstract":"Global consumptions of Ultra-high-temperature (UHT) treated milk and dairy products are on the increase. The UHT treated dairy products are mainly custard and high protein beverages. Milk protein ingredients, e.g. milk protein concentrate (MPC) or isolate (MPI) or milk casein concentrate (MCC) or whey protein concentrate (WPC) or isolate (WPI) are typically added into bovine milk to enrich the protein component of UHT beverages, or to water to make a protein-based beverage. The main reason for increased consumption UHT treated milk and dairy products lies in the fact of its long shelf-life at ambient temperature storage. At present the shelf-life of UHT treated milk and dairy products at ambient temperature storage is 3-9 months.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"6 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000E133","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70273952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-888X.1000217
Y. Weldegiorgis, G. Brhane
The aim of this research was to analyze the existing dairy value chain and its strands to construct viable strategies for upgrading in the southern zone of Tigray with specific objectives of to explore the drivers, trends, and factors affecting dairy value chain upgrading and to construct viable strategies. Primary data were collected from multiple sources including a total of 120 producers [60 crossbred owners (urban dairy producers) and 60 local breed owners (peri-urban dairy producers)], value chain actors: 24 traders, 20 consumers, and 8 service providers in Edamehoni and Alamata districts. The collected data was analyzed using application of appropriate statistical tools and simple descriptive statistics. The result of the study showed that the trend of milk production has shown a slight increase from 2011 to 2015 in the study areas. Marketing channels or sale outlets in both urban and peri-urban areas for milk and milk products were individuals, restaurants, and cafeteria. The major constraints of dairy value chains in the studied areas are a shortage of improved feed, the high cost of feeds, inadequate extension services, and poor market access and absence of dairy producers-led-cooperatives. Generally, dairy value chains in the study area seem to be ineffective and weak. The major viable strategies for the upgrading of the dairy value chain are input supply, institution and capacity building interventions. Thus aforementioned dairy upgrading interventions should be aimed at addressing both dairy production techniques gaps and marketing challenges. The study further suggested establishing of dairy producers-led-cooperatives to solve input/output supply services, improving extension services, improves access services and associating the linkage among dairy value chain actors should receive due to attention in order to improve dairy production and marketing.
{"title":"Analysis of Existing Dairy Value Chains and Its Strands to Construct Viable Strategies for Upgrading: The Case of Urban and Peri-urban Area of Southern Tigray","authors":"Y. Weldegiorgis, G. Brhane","doi":"10.4172/2329-888X.1000217","DOIUrl":"https://doi.org/10.4172/2329-888X.1000217","url":null,"abstract":"The aim of this research was to analyze the existing dairy value chain and its strands to construct viable strategies for upgrading in the southern zone of Tigray with specific objectives of to explore the drivers, trends, and factors affecting dairy value chain upgrading and to construct viable strategies. Primary data were collected from multiple sources including a total of 120 producers [60 crossbred owners (urban dairy producers) and 60 local breed owners (peri-urban dairy producers)], value chain actors: 24 traders, 20 consumers, and 8 service providers in Edamehoni and Alamata districts. The collected data was analyzed using application of appropriate statistical tools and simple descriptive statistics. The result of the study showed that the trend of milk production has shown a slight increase from 2011 to 2015 in the study areas. Marketing channels or sale outlets in both urban and peri-urban areas for milk and milk products were individuals, restaurants, and cafeteria. The major constraints of dairy value chains in the studied areas are a shortage of improved feed, the high cost of feeds, inadequate extension services, and poor market access and absence of dairy producers-led-cooperatives. Generally, dairy value chains in the study area seem to be ineffective and weak. The major viable strategies for the upgrading of the dairy value chain are input supply, institution and capacity building interventions. Thus aforementioned dairy upgrading interventions should be aimed at addressing both dairy production techniques gaps and marketing challenges. The study further suggested establishing of dairy producers-led-cooperatives to solve input/output supply services, improving extension services, improves access services and associating the linkage among dairy value chain actors should receive due to attention in order to improve dairy production and marketing.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"06 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70273318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-888X.1000209
T. Elizabeth, T. Gregory, L. Ju-yun, C. Jw, Goddik Lm
Terroir is a term in the United States that has come to be known as “taste of place.” It builds off the idea that a food’s organoleptic properties are defined by the environment, climate, and production practices. The impact of terroir and heat treatment to flavor composition of Oregon cheddar were explored. Milk was sourced from three individual farms, and two commingled sites in different eco-regions of Oregon. Dairy farms were selected with similar herds and similar farm management styles. Collection of milk occurred within a four week period while the Jersey herds were on a pasture-based diet. Cheddar was produced with raw and low-temperature long-time (LTLT) pasteurized milk at Oregon State University. Cheddar was aged at 5°C and two samples per cheese were extracted at five and nine months of aging. Flavor compounds were analysed using Gas-Chromatography Mass-Spectrometry (GCMS). At five and nine months 45 and 30 flavor compounds were identified respectively, consisting of acetates, alcohols, aldehydes, alkanes, alkenes, esters, fatty acids, ketones, lactones, nitrogen compounds, sulphur compounds, and terpenes. Principle component analysis (PCA) was performed. At both time points, samples separated based on milk source location, while the impact of heat treatment was inconclusive. Results suggest that the flavor composition of cheddar is impacted by milk sourcing and suggests that terroir may contribute to the characterization of a Cheddar cheese.
{"title":"Flavor Composition of Raw and Pasteurized Milk Cheddar Cheeses made from Milk Sourced from Different Producers","authors":"T. Elizabeth, T. Gregory, L. Ju-yun, C. Jw, Goddik Lm","doi":"10.4172/2329-888X.1000209","DOIUrl":"https://doi.org/10.4172/2329-888X.1000209","url":null,"abstract":"Terroir is a term in the United States that has come to be known as “taste of place.” It builds off the idea that a food’s organoleptic properties are defined by the environment, climate, and production practices. The impact of terroir and heat treatment to flavor composition of Oregon cheddar were explored. Milk was sourced from three individual farms, and two commingled sites in different eco-regions of Oregon. Dairy farms were selected with similar herds and similar farm management styles. Collection of milk occurred within a four week period while the Jersey herds were on a pasture-based diet. Cheddar was produced with raw and low-temperature long-time (LTLT) pasteurized milk at Oregon State University. Cheddar was aged at 5°C and two samples per cheese were extracted at five and nine months of aging. Flavor compounds were analysed using Gas-Chromatography Mass-Spectrometry (GCMS). At five and nine months 45 and 30 flavor compounds were identified respectively, consisting of acetates, alcohols, aldehydes, alkanes, alkenes, esters, fatty acids, ketones, lactones, nitrogen compounds, sulphur compounds, and terpenes. Principle component analysis (PCA) was performed. At both time points, samples separated based on milk source location, while the impact of heat treatment was inconclusive. Results suggest that the flavor composition of cheddar is impacted by milk sourcing and suggests that terroir may contribute to the characterization of a Cheddar cheese.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"42 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70273584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-888X.1000216
Kesim Halango, Abegaze Beyene, Ahmad Said
This study was conducted to assess productive performances of crossbred (Holstein-Friesian) dairy cows and factors affecting their performances in Shashogo and Anlemo distinct of Hadiya Zone, Southern Ethiopia. Purposive sampling techniques were used to select district and kebeles. A total of 196 respondents were randomly selected and interviewed with semi-structured and structured questionnaire to obtain information on the management practices of farmers, productive performances of crossbred dairy cows. The data were analyzed using the general model of SAS version 9.2. Chi-square test was carried out to assess the statistical significance among categorical variables. Pro LSD test was used to identify a significant difference between districts and seasons mean. Mean herd size of crossbred (HF) dairy cows for Shashogo and Anlemo per households was 4.74 ± 0.114 TLU and 3.63 ± 0.115 TLU, respectively. The major feed resources were natural pasture, crop residues, and crop-after math, concentrate feeds, improved forages and non-conventional feeds, whereas zero-grazing/stall feeding, semi-grazing and free grazing system practiced in both districts. The major sources of water in the study area were river, wells, ponds and tap water. The overall means ± SE of milk yield per day/cow, lactation length and lactation milk yield was 7.61 ± 0.19 liters, 8.99 ± 0.14 months and 2057.16 litres, respectively. In the study period the main constraints were Shortage of feeds, diseases, poor management practices, Lack of services, like Seasonal fluctuation are the main factors hindering dairy productive and reproductive performances in the study areas. Generally, productive performances obtained in current study were low. Therefore, the Sustainable extension service should be established to improve feed resources and management practices in the study area.
{"title":"Production Performances of Holstein Friesian Crossbred Dairy Cows in Hadiya Zone, (Southern Ethiopia)","authors":"Kesim Halango, Abegaze Beyene, Ahmad Said","doi":"10.4172/2329-888X.1000216","DOIUrl":"https://doi.org/10.4172/2329-888X.1000216","url":null,"abstract":"This study was conducted to assess productive performances of crossbred (Holstein-Friesian) dairy cows and factors affecting their performances in Shashogo and Anlemo distinct of Hadiya Zone, Southern Ethiopia. Purposive sampling techniques were used to select district and kebeles. A total of 196 respondents were randomly selected and interviewed with semi-structured and structured questionnaire to obtain information on the management practices of farmers, productive performances of crossbred dairy cows. The data were analyzed using the general model of SAS version 9.2. Chi-square test was carried out to assess the statistical significance among categorical variables. Pro LSD test was used to identify a significant difference between districts and seasons mean. Mean herd size of crossbred (HF) dairy cows for Shashogo and Anlemo per households was 4.74 ± 0.114 TLU and 3.63 ± 0.115 TLU, respectively. The major feed resources were natural pasture, crop residues, and crop-after math, concentrate feeds, improved forages and non-conventional feeds, whereas zero-grazing/stall feeding, semi-grazing and free grazing system practiced in both districts. The major sources of water in the study area were river, wells, ponds and tap water. The overall means ± SE of milk yield per day/cow, lactation length and lactation milk yield was 7.61 ± 0.19 liters, 8.99 ± 0.14 months and 2057.16 litres, respectively. In the study period the main constraints were Shortage of feeds, diseases, poor management practices, Lack of services, like Seasonal fluctuation are the main factors hindering dairy productive and reproductive performances in the study areas. Generally, productive performances obtained in current study were low. Therefore, the Sustainable extension service should be established to improve feed resources and management practices in the study area.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"06 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70273279","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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