Nutritional quality and adulterants of cow raw milk, pasteurized and cottage cheese collected along value chain from three regions of Ethiopia-Reference-Cited by-同舟云学术

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Nutritional quality and adulterants of cow raw milk, pasteurized and cottage cheese collected along value chain from three regions of Ethiopia

Published:2023-05 Issue:5 Volume:9 Page:e15922
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Zebib Haftom^ORCID,Abate Dawit,Woldegiorgis Ashagrie Zewdu

Funder

Bill and Melinda Gates Foundation

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference51 articles.

1. The contribution of livestock to the Ethiopian economy. Addis Ababa, Ethiopia;Behnke,2011

2. The Ethiopian dairy value chain with a particular focus on cattle and camel milk: current scenarios and investment opportunities;Yilma;East African J Sci,2017

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1. Perceptions of cheese authenticity: A comparative analysis of value chain actors in Mexico;International Journal of Gastronomy and Food Science;2024-09

2. Buffalo milk: an essential natural adjuvant;Discover Food;2024-06-13

3. Perceptions of rural and urban residents in Borana pastoral and agro-pastoral areas in Ethiopia related to milk adulteration;BMC Nutrition;2024-04-30

4. Improvement of Raw and Pasteurized Milk Quality through the Use of Lactoperoxidase Systems (LPSs) along the Dairy Value Chain, under Real Conditions in Ethiopia;Foods;2024-04-21

5. Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages;Foods;2023-10-08

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