Effect of Spices powder on Quality of Ayib- Ethiopian Cottage Cheese. The case of Ginger(Zingiber officinale) and Garlic (Allium sativum) powder

      Аннотация: In Ethiopia, most of milk production and processing take place at small holder level where dairy infrastructure is not yet well developed. Very little is known about the effect of traditional ways of dairy product preservation methods that practiced by the smallholder dairy producers. This book therefore provides essential information on the effect of locally available spices on the shelf life and consumer acceptability of Ayib - an acid-heat coagulated cottage type soft cheese. The book should thus be useful to dairy producers, researchers , organizations, graduate students and public bodies.

Ключевые слова: Shelf life, garlic, Shelf life, Consumer acceptability, Ginger, garlic, Ayib- Ethiopian cottage cheese