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Seasonal Comparison of Microbial Hygiene Indicators in Raw and Pasteurized Milk and Cottage Cheese Collected across Dairy Value Chain in Three Regions of Ethiopia

A longitudinal design with a simple random sampling method was used to collect and compare microbial hygiene levels between the dry season (January to April) and wet season (June to August). A total of 456 milk and cottage cheese samples were collected from each site along the dairy value chain from...

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Wedi'i Gadw mewn:
Prif Awduron: Henok Nahusenay, Alganesh Tola, Tesfaye Sisay Tessema, Jessie Vipham, Ashagrie Zewdu Woldegiorgis
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI AG 2023-12-01
Cyfres:Foods
Pynciau:
milk
cottage cheese
indicators bacteria
raw milk
seasonality
pasteurized milk
Mynediad Ar-lein:https://www.mdpi.com/2304-8158/12/24/4377
Tagiau: Ychwanegu Tag
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