Yogurt has deep roots in Ethiopia, particularly for pastoral communities, and now its handling is facing deep scrutiny from a research team at Addis Ababa University (AAU). Led by Dr. Kebede Amenu, the team is using bacterial counts to compare the safety of yogurt stored in aluminum containers versus traditional yogurt containers that women treat with a smoking process for sanitation. The team carried out a lab-based experiment to assess the effect of smoking of containers using different tree species on the microbial load of milk and yogurt kept in smoked containers. Building its case, the milk safety project collected milk and feces from 217 cows and camels in May and completed microbiological analysis for E.coli O157 and Salmonella. Comparing the results of this analysis to that on microbes present in the containers will help to determine the efficiency of the sanitation process. Ultimately, Dr. Amenu hopes to improve the sanitation of dairy products in remote parts of Ethiopia. The project, as summarized in this blog post, supports women and families to overcome food insecurity. It also funds three master’s students.
“All’ombra della Madonnina”
Special thanks to Luca Rapetti, IGA's Country Representative in Italy for this information.
The 12th Italian Goat Cheese and Yogurt Competition was held in Milan on May 6th and 7th 2017. Entitled “All’ombra della Madonnina (In the shadow of the Madonnina) referencing the little Madonna of Milan’s Cathedral, this competition was organized by ONAF (Organizzazione Nazionale Assaggiatori Formaggi - National Organization Cheese Tester, www.onaf.it) with the collaboration of ARAL (Associazione Regionale Allevatori della Lombardia – Regional Association of Farmers of Lombardy) and with the sponsorship of IGA.
The International Goat Association promotes goat research and development for the benefit of humankind, to alleviate poverty, to promote prosperity and to improve the quality of life.