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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Detalhes bibliográficos

Principais autores:	Henok Nahusenay, Alganesh Tola, Tesfaye Sisay Tessema, Jessie Vipham, Ashagrie Zewdu Woldegiorgis
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-12-01
Colecção:	Foods
Assuntos:	milk cottage cheese indicators bacteria raw milk seasonality pasteurized milk
Acesso em linha:	https://www.mdpi.com/2304-8158/12/24/4377
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