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ISSN: 2360-7874 |
Academic Research Journal of
Agricultural Science and Research |
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Vol. 7(5), pp. 250-255, July 2019 Research Evaluation of improved milk churner in butter making efficiency in Dawuro Zone and Konta special woreda of SNNPR
Endrias Dako Keshamo
Southern Agricultural Research Institute, Areka Agricultural Research center, Livestock Food Science and Post-Harvest Technology Associate Researcher. Email: endriasd@yahoo.com, Tel-(+251)-913225030, PO.Box, 79, Areka, Ethiopia
Accepted 21 May 2019
In this study traditional and improved milk processing equipment in butter making efficiency in Dawuro zone and Konta special woreda of SNNPR were evaluated. The result of this study shows that improved milk churner is more efficient in butter making and churning time-saving than traditional milk churner in both study areas. Longer churning time was required, and a higher amount of butter yield was obtained in both traditional and improved milk churners in Tocha woreda than that of Konta special woreda. The difference in churning times and butter yield in Tocha and Konta special woreda could be attributed by the difference in churning temperatures, the volume of the churners & fat content of the milk type used. Milk and butter produced in traditional milk churner are more preferred by consumers however, both products produced in both churners were in acceptable rage by consumers. This higher sensory attribute scoring for traditional milk churner products could be familiarization of the consumers to products.
Key word: milk, traditional milk churner, improved milk churner, milk processing.
How to cite this article (APA Style): Endrias, DK (2019). Evaluation of improved milk churner in butter making efficiency in Dawuro Zone and Konta special woreda of SNNPR. Acad. Res. J. Agri. Sci. Res. 7(5): 250-255
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