On-Farm Evaluation-Cum-Demonstration of Improved Milk Churner in Horo Guduru Wollega Zone of Oromia, Ethiopia

Girma Ajama

doi:doi:10.11648/j.ijfsb.20220702.12

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On-Farm Evaluation-Cum-Demonstration of Improved Milk Churner in Horo Guduru Wollega Zone of Oromia, Ethiopia

Girma Ajama

Published in International Journal of Food Science and Biotechnology (Volume 7, Issue 2)

Received: 3 May 2022 Accepted: 1 June 2022 Published: 27 June 2022

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Abstract

This study was conducted to evaluate the performance of improved plastic milk churner in relation to the local clay pot churner in Horo district. A total of thirty households were selected from three rural kebeles where milk processing for butter making has long tradition. The evaluation of both churners was carried out by using 7 liters of milk obtained from local and crossbreeds and with reference to the result obtained significantly higher quantity of butter (0.39 kg/7liter) at P > 0.5 was obtained from improved churner than traditional clay pot (0.27kg/7liter). Furthermore, the traditional mechanism of butter processing took significantly longer churning time (70 minute on average) than improved churner (46 minute). In conclusion, improved churner was preferred to local one for its ability to yield better amount of butter, more butter making efficiency and shorter churning time it required. Using improved churner could also contribute for reducing gender disparity through participating men in milk churning process. Therefore, the technology ought to be promoted and extended to other small scale dairy producers outside the study area.

Published in	International Journal of Food Science and Biotechnology (Volume 7, Issue 2)
DOI	10.11648/j.ijfsb.20220702.12
Page(s)	28-32
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Butter, Clay Pot, Milk Churner, Tradition

References

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[2]	Aman Nebo and Tamirat Gebiso (2017). Pre-extension Demonstration of Milk churner Technology through FREGs in Selected AGP-Ⅱ Districts of Arsi Zone. In: Workshop Proceeding for Complete Research Activities of Pre-Extension Demonstration of Agricultural Technologies, 27-30 April 2017, Adama, Ethiopia, 135pp.
[3]	Asseffa Bezie (2019). Factors Affecting Milk and Milk Product Export by Ethiopia. A Review. Appro Poult Dairy and Vet Sci 6 (3). APDV. 000640. 2019. DOI: 10.31031/APDV.2019.06.000640.) Rising Milk Production Future Prospects. Ethiopian Dairy production. 2014; 66 (7): 15.
[4]	B. Gebremedhin, A. Tegegne, D. Hoekstra, S. Jemaneh, K. Shiferaw, A. Bogale, Y. Getahun 2014. Developing the butter value chain in Ethiopia LIVES Working Paper I, I. L. R. Institute, Nairobi, Kenya.
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[8]	Fetiya Mohammed, Estefanos Tadesse, Tesfaye Gemechu. (2017). On-Farm Demonstration and Evaluation of Improved Plastic Milk Churner in West Arsi Zone of Oromia Regional State, Ethiopia. International Journal of Research Studies in Agricultural Sciences (IJRSAS). Volume 3, Issue 3, 2017, PP 32-37.
[9]	Gemechu AT, Tola YB. (2017). Traditional butter and ghee production, processing and handling in Ethiopia: a review. Africa Journal of Food Science. 11: 95–105.
[10]	Hailmikael Mossie (2019). Review on Traditional Handling, Processing and Marketing of Milk and its Derivatives in Ethiopia, Dairy and Vet Sci. J. 2019; 13 (5): 555874. DOI: 10.19080/JDVS.2019.13.555874.
[11]	Lemma F. (2004). Assessment of butter quality and butter making efficiency of new churners compared to stallholder’s butter making techniques in East Shewa Zone of Oromia Ethiopia. MSc thesis. Alemaya University. Alemaya. Ethiopia.
[12]	O’Connor, C B., 1994. Rural Dairy technology. ILRI training manual No. 1. International Livestock Research Institute ILRI Addis Ababa, Ethiopia, Pp. 133’
[13]	Nicholson CF, Thorton PK, Mohammed L, Minge RW, Mwamwchi, DM, Elbasha EH, Staal SJ and Thorpe W 1999. Smallholder dairy technology: An Adoption and impact study. ILRI, Nairobi Kenya. Pp 55.
[14]	Tsadkan Zegeye. (2016) Assessment of post-harvest loss of milk and milk products and traditional mitigation systems in Mekelle milk shed, Northern Ethiopia. Food Sci & Qual Manage. 2016; 48: 27-34.
[15]	Yilma Z. Loiseau G and Faye B. (2007). Manufacturing efficiencies and microbial properties of Ethiopian milk products; butter and Ayib-Ethiopian cottage cheese. Livestock Research for Rural Development, 19 (88).
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APA Style

Girma Ajama. (2022). On-Farm Evaluation-Cum-Demonstration of Improved Milk Churner in Horo Guduru Wollega Zone of Oromia, Ethiopia. International Journal of Food Science and Biotechnology, 7(2), 28-32. https://doi.org/10.11648/j.ijfsb.20220702.12

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ACS Style

Girma Ajama. On-Farm Evaluation-Cum-Demonstration of Improved Milk Churner in Horo Guduru Wollega Zone of Oromia, Ethiopia. Int. J. Food Sci. Biotechnol. 2022, 7(2), 28-32. doi: 10.11648/j.ijfsb.20220702.12

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AMA Style

Girma Ajama. On-Farm Evaluation-Cum-Demonstration of Improved Milk Churner in Horo Guduru Wollega Zone of Oromia, Ethiopia. Int J Food Sci Biotechnol. 2022;7(2):28-32. doi: 10.11648/j.ijfsb.20220702.12

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@article{10.11648/j.ijfsb.20220702.12,
  author = {Girma Ajama},
  title = {On-Farm Evaluation-Cum-Demonstration of Improved Milk Churner in Horo Guduru Wollega Zone of Oromia, Ethiopia},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {7},
  number = {2},
  pages = {28-32},
  doi = {10.11648/j.ijfsb.20220702.12},
  url = {https://doi.org/10.11648/j.ijfsb.20220702.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220702.12},
  abstract = {This study was conducted to evaluate the performance of improved plastic milk churner in relation to the local clay pot churner in Horo district. A total of thirty households were selected from three rural kebeles where milk processing for butter making has long tradition. The evaluation of both churners was carried out by using 7 liters of milk obtained from local and crossbreeds and with reference to the result obtained significantly higher quantity of butter (0.39 kg/7liter) at P > 0.5 was obtained from improved churner than traditional clay pot (0.27kg/7liter). Furthermore, the traditional mechanism of butter processing took significantly longer churning time (70 minute on average) than improved churner (46 minute). In conclusion, improved churner was preferred to local one for its ability to yield better amount of butter, more butter making efficiency and shorter churning time it required. Using improved churner could also contribute for reducing gender disparity through participating men in milk churning process. Therefore, the technology ought to be promoted and extended to other small scale dairy producers outside the study area.},
 year = {2022}
}

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TY  - JOUR
T1  - On-Farm Evaluation-Cum-Demonstration of Improved Milk Churner in Horo Guduru Wollega Zone of Oromia, Ethiopia
AU  - Girma Ajama
Y1  - 2022/06/27
PY  - 2022
N1  - https://doi.org/10.11648/j.ijfsb.20220702.12
DO  - 10.11648/j.ijfsb.20220702.12
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 28
EP  - 32
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20220702.12
AB  - This study was conducted to evaluate the performance of improved plastic milk churner in relation to the local clay pot churner in Horo district. A total of thirty households were selected from three rural kebeles where milk processing for butter making has long tradition. The evaluation of both churners was carried out by using 7 liters of milk obtained from local and crossbreeds and with reference to the result obtained significantly higher quantity of butter (0.39 kg/7liter) at P > 0.5 was obtained from improved churner than traditional clay pot (0.27kg/7liter). Furthermore, the traditional mechanism of butter processing took significantly longer churning time (70 minute on average) than improved churner (46 minute). In conclusion, improved churner was preferred to local one for its ability to yield better amount of butter, more butter making efficiency and shorter churning time it required. Using improved churner could also contribute for reducing gender disparity through participating men in milk churning process. Therefore, the technology ought to be promoted and extended to other small scale dairy producers outside the study area.
VL  - 7
IS  - 2
ER  -

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Author Information

Girma Ajama

Oromia Agricultural Research Institute (OARI), Bako Agricultural Engineering Research Centre, Bako, Ethiopia

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Plain Text BibTeX RIS

APA Style

Girma Ajama. (2022). On-Farm Evaluation-Cum-Demonstration of Improved Milk Churner in Horo Guduru Wollega Zone of Oromia, Ethiopia. International Journal of Food Science and Biotechnology, 7(2), 28-32. https://doi.org/10.11648/j.ijfsb.20220702.12

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ACS Style

Girma Ajama. On-Farm Evaluation-Cum-Demonstration of Improved Milk Churner in Horo Guduru Wollega Zone of Oromia, Ethiopia. Int. J. Food Sci. Biotechnol. 2022, 7(2), 28-32. doi: 10.11648/j.ijfsb.20220702.12

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AMA Style

Girma Ajama. On-Farm Evaluation-Cum-Demonstration of Improved Milk Churner in Horo Guduru Wollega Zone of Oromia, Ethiopia. Int J Food Sci Biotechnol. 2022;7(2):28-32. doi: 10.11648/j.ijfsb.20220702.12

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@article{10.11648/j.ijfsb.20220702.12,
  author = {Girma Ajama},
  title = {On-Farm Evaluation-Cum-Demonstration of Improved Milk Churner in Horo Guduru Wollega Zone of Oromia, Ethiopia},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {7},
  number = {2},
  pages = {28-32},
  doi = {10.11648/j.ijfsb.20220702.12},
  url = {https://doi.org/10.11648/j.ijfsb.20220702.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220702.12},
  abstract = {This study was conducted to evaluate the performance of improved plastic milk churner in relation to the local clay pot churner in Horo district. A total of thirty households were selected from three rural kebeles where milk processing for butter making has long tradition. The evaluation of both churners was carried out by using 7 liters of milk obtained from local and crossbreeds and with reference to the result obtained significantly higher quantity of butter (0.39 kg/7liter) at P > 0.5 was obtained from improved churner than traditional clay pot (0.27kg/7liter). Furthermore, the traditional mechanism of butter processing took significantly longer churning time (70 minute on average) than improved churner (46 minute). In conclusion, improved churner was preferred to local one for its ability to yield better amount of butter, more butter making efficiency and shorter churning time it required. Using improved churner could also contribute for reducing gender disparity through participating men in milk churning process. Therefore, the technology ought to be promoted and extended to other small scale dairy producers outside the study area.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - On-Farm Evaluation-Cum-Demonstration of Improved Milk Churner in Horo Guduru Wollega Zone of Oromia, Ethiopia
AU  - Girma Ajama
Y1  - 2022/06/27
PY  - 2022
N1  - https://doi.org/10.11648/j.ijfsb.20220702.12
DO  - 10.11648/j.ijfsb.20220702.12
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 28
EP  - 32
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20220702.12
AB  - This study was conducted to evaluate the performance of improved plastic milk churner in relation to the local clay pot churner in Horo district. A total of thirty households were selected from three rural kebeles where milk processing for butter making has long tradition. The evaluation of both churners was carried out by using 7 liters of milk obtained from local and crossbreeds and with reference to the result obtained significantly higher quantity of butter (0.39 kg/7liter) at P > 0.5 was obtained from improved churner than traditional clay pot (0.27kg/7liter). Furthermore, the traditional mechanism of butter processing took significantly longer churning time (70 minute on average) than improved churner (46 minute). In conclusion, improved churner was preferred to local one for its ability to yield better amount of butter, more butter making efficiency and shorter churning time it required. Using improved churner could also contribute for reducing gender disparity through participating men in milk churning process. Therefore, the technology ought to be promoted and extended to other small scale dairy producers outside the study area.
VL  - 7
IS  - 2
ER  -

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