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Handling, Processing and Utilization of Milk and Milk Products in Ethiopia: A

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DOI: 10.5829/idosi.wjdfs.2014.9.2.8522

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World Journal of Dairy & Food Sciences 9 (2): 105-112, 2014
ISSN 1817-308X
© IDOSI Publications, 2014
DOI: 10.5829/idosi.wjdfs.2014.9.2.8522

Handling, Processing and Utilization of Milk

and Milk Products in Ethiopia: A Review
1
Abebe Bereda, 2Mohammed Yesuf Kurtu and 3Zelalem Yilma

Department of Animal Science, Debre Berhan University,

1

P.O. Box 445, Debre Berhan, Ethiopia

2
School of Animal and Range Science, College of Agriculture,
Haramaya University, P.O.Box 138, Harar, Ethiopia
3
Heifer International, East Africa Dairy Development,
Country Program Mobilization Coordination Office, Addis Abeba, Ethiopia

Abstract: Milk and milk products play an important role in human nutrition throughout the country. Milk is also
used for rearing calves and whatever is obtained over and above producer household requirement is soured
for beverage (Ergo) and/or butter (kibe) making. The aim of this review was to synthesize earlier work on
handling, utilization and processing of milk and milk products in Ethiopia. The hygienic conditions are different
according to the production system, adapted practices, level awareness and availability of resources. In most
cases, the practices for limiting spoilage of milk in Ethiopia are very few. These include immediate boiling of milk
after its production, the use of lactose fermentation by lactic acid bacteria and sanitizing methods, which
include smoking of the vessels used for processing or storage of milk and milk products. This indicates that
the health of the dairy consuming community is not secured. Therefore, Milk of good hygienic quality is
necessary to produce milk products of good quality and adequate shelf life in order to provide a safe,
wholesome food for the consumer.

Key words: Handling Practices Utilization Processing

INTRODUCTION for centuries. Milk is used for rearing calves and children,
and the surplus is soured for Ergo (Ethiopian naturally
Demand for milk and dairy products has increased in fermented milk) and/or butter and Ayib (Ethiopian cottage
the tropical areas where people’s incomes have been cheese)-making. Arrera (defatted sour milk) is used for
growing. However, despite milk’s contribution to gross human consumption or for Ayib-making [2].
domestic products and its value as a food, sub-Saharan In Ethiopia, there is no standard hygienic
Africa in general and Ethiopia in particular has failed condition followed by producers during milk production.
to attain self-sufficiency in dairy production. Dairy The hygienic conditions are different according to the
processing plants are few in numbers, much of the milk production system. In most of the cases under
produced by rural small holders is processed on farm smallholder condition, the common hygienic measures
using traditional technologies and milk processing is taken during milk production especially during milking are
based on sour milk [1]. This is due to high ambient limited to letting the calf to suckle for few minutes and/or
temperature, small daily quantities of milk produced, washing the udder before milking. The quality of the water
consumer preference, the better shelf life of fermented milk used for cleaning purpose (washing the udder, milk
as well as the type and capacity of the locally available equipment, hands), however, is not secured [3]. Milk
processing materials and methods used. Ethiopians, like production under Ethiopian smallholder condition can
other countries, have been using milk as part of their diet therefore generally be characterized as unhygienic.

Corresponding Author: Abebe Bereda, Department of Animal Science, Debre Berhan University,
P.O.Box 445, Debre Berhan, Ethiopia.
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 World J. Dairy & Food Sci., 9 (2): 105-112, 2014

In Ethiopia very limited comprehensive review works dairy products from abroad to meet domestic demand. For
were synthesized at national level and in a well instance, in five reference years, 2005–2009, export values
coordinated manner or to compile relevant endeavors increased from about 73 000 USD to 123 000 USD, while
effected on production to consumption of dairy product import values increased from about 5.6 million USD to 10.3
so far. However, the works done by MSc or PhD students million USD during the same period. Milk production,
as a part of their studies and few researchers were worth however, increased steadily from about 927 million liters
mentioning. Hence, for effective interventions to be in 1996 to 2.9 billion liters in 2010 (31.5 percent increase).
designed information is needed from the existing
handling, processing and utilization of milk in the country. Handling Practices of Milk and Milk Products in
Therefore, the objective of this paper is to synthesize the Ethiopia: Milk is a major component in human diet all over
earlier works on handling, processing and utilization of the world. Though, milk is the most easily contaminated
milk and milk in Ethiopia. and perishable product of animal origin. This is mainly
due to its high nutritional value creating an ideal medium
Milk Production in Ethiopia: In Ethiopia milk is for the growth of spoilage as well as pathogenic
considered one of the oldest kind of food and so many microorganisms. The handling and safety of milk and milk
people depend on its products. Milk production depends products is of great concern around the world. This is
mainly on indigenous livestock genetic resources especially true in developing countries where production
dominated by small holder farmer; more specifically on of milk and various dairy products takes place under
cattle, goats, camels and sheep. The indigenous breeds rather unsanitary conditions and poor production
accounted for 99.19 percent, while the hybrids and pure practices. Thus, farmers and all who handle milk before
exotic breeds were represented by 0.72 and 0.09 percent, sale must consider the health of consumer [9].
respectively [2]. Cattle has the largest contribution Also, all cases of dairy illness continued to be of
(81.2%) of the total national annual milk output, followed bacterial pathogens that have involved in communicable
by goats (7.9%), camels (6.3%) and sheep (4.6%) [4]. the diseases associated with the consumption of milk include
number of milk cows at national level varied during the 15 Salmonella spp, Listeria monocytogenes,
years reference period (1996 to 2010). Generally, this Staphylococcus aureus, Campylobacter spp, Yersinia,
number tended to increase from about 8.8 million in 1996 Escherichia coli and Clostridium botulinum [10].
to 11 million in 2001 and sharply decreased to roughly 7.9 This problem can be severe in countries like Ethiopia,
million in 2003 then increased to 9.6 million in 2010 [2]. where most of the milk produced is marketed to
Despite its potential for dairy development, productivity consumers without being pasteurized and where there
of indigenous livestock genetic resources in general is is no functional official quality control standard [11].
low, and the direct contribution it makes to the national The hygienic production of milk is critically important to
economy is limited. For example in 2010, a total annual milk dairy product manufacture from two perspectives:
production of 3. 2 billion liters, of which contribution from efficiency of manufacture and quality of product; for
9.6 million cows at national level, estimated 2.7 billion example, poor hygiene leads to high counts of somatic
liters [2]. cells and bacteria, which enhance undesirable protein
In the same year, the average daily milk production hydrolysis and loss of yield.
was only 1.69 liters with average lactation length of about In most cases, the practices for limiting spoilage of
180 days and mean annual milk yield per cow of 305 liters milk in Ethiopia are limited to certain treatments that
[2]. MoA [5] also reported some improvement in per capita include immediate boiling of milk after its production, the
consumption of milk and estimated it at 19.2 kg when use of lactose fermentation by lactic acid bacteria and
compared with 2009, 16 kg/year, which is much lower than sanitizing methods, which include smoking of the vessels
African and world per capita averages of 27 kg/year and used for processing or storage of milk and milk products.
100 kg/year, respectively [6] . The annual growth rate in This practice of smoking the vessel by burning wood
milk production of 1.2 percent falls behind the annual chips of specific trees and shrubs has an advantage of
human population growth estimated at 3 percent [7]. imparting a special taste and odor to the product, and
About 4% increment in total milk production is required disinfect the vessels, thus reducing the numbers of
per annum to feed the increasing human population and micro-organisms and thereby extending the shelf life of
narrow the gap in milk supply and demand [8]. Thus, the the product [12]. The most apparent plants reported by
country has been spending foreign currency to import earlier studies that were used for smoking of the milk

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 World J. Dairy & Food Sci., 9 (2): 105-112, 2014

utensils in an attempt to improved the product quality main source of milk, and which is the focus of processing
shelf life in different part of the country were Olea in Ethiopia. Milk processing is an important measure for
africana, Acacia busia, Ocimum hardiense, Eucalyptus the preservation of food constituents as sources of
globules, Ocimum hardiense, Sida tenuicarpa vollesen nutrients and cash for many people in the world [22].
[12- 17]. Smallholders also add spices to butter as a As has been indicated earlier, fermented milk for instance
preservative and/or to enhance its flavor for cooking [18]. can be stored up to 20 days compared with less than a
Moreover, Ethiopian farmers particularly women have day for fresh milk [21].
their own practices to improve the keeping quality of Milk as a food is an ideal medium for the growth of
locally produced dairy products through sanitation of milk bacteria and if kept at above 16°C the bacteria will multiply
and milk handling equipments as well as by applying rapidly thereby causing deterioration in quality [21].
locally evolved processing knowledge. For instance worth Therefore, surplus milk needs to be processed to preserve
mentioning in Dawuro zones, a number of farmers’ were its valuable constituents for a long time. Processing alone
used two cheese preservation methods namely whey cannot eliminate milk quality problems originated on the
immersion and ghee waxing [19]. The former involve farm [23]. It is therefore important that appropriate
keeping of cottage cheese together with whey while the processing and storage materials are used and the
latter procedure involve covering of the outer surface of required care is taken while handling milk and milk
freshly made cottage cheese with traditionally produced products. Although various traditional milk processing
ghee. and storage equipment are used in different parts of
Generally, the highly perishable nature of milk Ethiopia, clay pot is the most commonly available and
coupled with mishandling practices from production up to used. Traditional churning methods are reported to be
the consumption stage, the amount produced is subject time consuming and labor intensive and result in
to high post harvest losses. The estimated post harvest considerable loss of fat in the Arera (sour skim milk).
losses of up to 40 percent of milk and its derivatives in These traditional churning methods are generally
Ethiopia have been reported from milking to consumption inadequate to cope with the present trend of substantial
[1]. According to FAO [20], the value of annual milk and increase in milk supply [18]. Rahel [13], also stressed the
milk product losses due mainly to mishandling across five importance of improving traditional methods of milk
African and the Middle East countries (Kenya, Tanzania, processing to reduce the time elapsed in the processing
Uganda, Ethiopia and Syria) was over US $ 90 million. and increase recovery of final products per unit of raw
Post harvest losses and quality deterioration are mainly materials used.
attributed to mishandling in the dairy chain from farm to In Ethiopia, milk is traditionally preserved into
fork. These include: contamination during milking and different products like ghee, butter and cheese. Since, milk
further handling coupled with storage time and products are more stable than fresh milk because they are
temperature before consumption; deliberate adulteration more acidic and/or contain less moisture. Among the
of milk; absence substandard handling, transportation traditional fermented milk products, butter, Ayib
and distribution systems; inefficient processing (Ethiopian cottage cheese), and Ergo (Ethiopian
technologies; inadequate fresh milk outlet and spillage fermented milk) represent the most marketed products next
losses during milking [2]. Reducing such losses and to whole milk. It is therefore important to look into their
improving quality are effective ways of making more and processes in relation to hygienic conditions practiced
safer milk available. This helps to improve the welfare of during handling [15]. Milk processing is usually designed
resource-poor dairy producers and low income consumers to remove water from milk or reduce the moisture content
through increased supply in terms of volume and of the product. Generally, milk processing is not well
geographical distribution and marketing of safe and better developed in Ethiopia [24]. It is important, therefore, to
quality milk and milk products. consider these processes and look to possible
technological interventions at this level when considering
Milk Processing in Ethiopia: In Ethiopia, milk processing dairy development in the rural areas [21].
is generally based on Ergo (Ethiopia naturally fermented
milk), without any defined starter culture. This is due to a Ergo (Ethiopian Naturally Fermented Milk): Ergo is one
number of reasons including high ambient temperatures, of the most common traditionally made fermented milk
small daily quantities of milk, consumer preference and products in Ethiopia. As indicated by Desalegn [25], Ergo
increased keeping quality of sour milk [21]. Cows are the is made by natural fermentation of milk under ambient

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temperature, without the addition of starter cultures butter is always made from fermented milk, there is no
using traditional utensils under non-hygienic tradition of using cream. This traditional butter processed
environment. Fresh batches of milk may be added to the and sold by women in every community [29]. Kibe has an
fermented product each day with or without previous attractive appearance with a white to light yellow color.
removal of whey, until the container is full. In countries Like factory processes butter, it is semi-solid at room
with a developed dairy industry milk is heated to temperature. It has a pleasant taste and odor when fresh
sterilization temperature of above 100°C for 15 to 40 but with increased storage, change occur in odor and
minutes followed by cooling and inoculation with taste, unless refrigerated or further processed in Niter
bacteria (starter cultures) to achieve a controlled Kibe (traditional ghee) by boiling spices. The storage
fermentation [21]. Ergo is the most ‘natural’ milk stability of butter still makes preferable to other dairy
preservation originated from the inability of the livestock products. This gives butter a distinct advantage over
owner to control the keeping quality of the milk [26]. fresh milk in terms of more temporal flexibility for
Microbial fermentation provide a way to preserve food household use and marketing. Butter is cooked at around
products, to enhance nutritive value, to destroy 100°C until the moisture content is almost completely
undesirable factors, to make a product safe, to improve evaporated as a means to prolong its shelf-life. During the
the appearance and test of some foods, and to reduce the process, spices such as garlic and ginger are added to
energy required for cooking [27]. improve its flavor. The resultant product - Niter Kibe
In Ethiopia, Ergo makes the basis of further (melted butter or ghee) can be stored for quite a long
processing of milk into more stable fermented milk time at ambient temperature. Butter has additional
products. The relatively low pH of Ergo, ranging from 4.3 functions besides its nutritional value. Women use butter
to 4.5 retards the growth of pathogens and spoilage as hair oil, which is assumed to have dual functions for
bacteria enabling its further storage [28]. Average acidity hairdressing and to cure headaches. Ghee is added to a
and temperature of sour milk on smallholder farms of the variety of Ethiopian traditional dishes such as: Kitifo
central Ethiopian highlands is 0.86% and 18.4°C, (minced beef served raw or half cooked) and a variety of
respectively, and adequate fermentation was achieved in cereal, pulse and meat based sauces. Ghee is also
about 62 hrs [18]. Ergo is the major fermented dairy consumed with coffee and tea especially when
product that is popular and consumed in all parts of the important guests are received in a home and during
country and by every member of the family. It is thick, major holidays.
smooth and of uniform appearance and usually has a The churn is then stoppered with a plug, a false
white milk colour when prepared carefully. The product is banana leaf, a piece of skin or leather or other similar
semi-solid and has a pleasant odour and taste. Ergo is materials stretched over the opening and securely tied.
produced from raw milk of cattle in all parts of Ethiopia by Then after the churn is vigorously agitated or churned in
smallholder farmers. It is also made from milk of goats and such a way that air is incorporated in the liquid [26].
camels in the lowland regions in relatively small amounts. Although different materials can serve as a churn for
It constitutes a primary sour milk product from which butter-making, clay pot and bottle gourd are the most
other products may be processed. Products such as commonly used ones [29]. The break point, that is the
butter, ghee, buttermilk, cottage cheeses and whey are point when butter starts to form, can be detected by a
made from fermented milk. change in the sound of the milk up on agitation. After
butter granules have coalesced into large grains, the
Kibe (Traditional Butter): In Ethiopia, there are three churn is rotated on its base. This collects the grains in the
types of butter exist, Lega, Mekakelegna and Besal, centre and forms lumps for butter. The butter is then
which refer to fresh, semi-rancid and rancid, respectively, skimmed off, kneaded in cold water and washed to remove
based on the degree of lipolysis it has undergone due to visible residual buttermilk [30].
the age of the product. Traditionally, Smallholder butter According to Zelalem and Inger [18], 21 liters of
making is based on sour milk. Souring milk has a number whole milk is needed to produce a kilogram of butter,
of advantages. It retards the growth of undesirable which has 83% total solids. The average churning time
microorganism, such as pathogens and putrefactive was 222 minutes for traditional method of churning
bacteria and makes the milk easier to churn. Milk for whereas it was reported to be on average 80 minutes when
churning is accumulated over several days by adding using an improved type of churn developed by ILCA
fresh milk to the milk already accumulated [21]. Since called ILCA Internal Agitator.

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 World J. Dairy & Food Sci., 9 (2): 105-112, 2014

Arera (Defatted Buttermilk): Defatted buttermilk is a semi products in Ethiopia owing to the main fact that the data
liquid product that remains after butter making. Arera is a set to install such standards and quality control is
local name for defatted Buttermilk in Ethiopia. It has a thin minimal. The Ethiopian cottage cheese has a short
consistency and basically contains the casein portion of keeping quality because of its high moisture. It is very
milk. Its taste and odor are similar to those of ergo. It is acidic with an average pH of 3.7 but still has a short
either consumed in that form or cooked to produce Ayib. keeping quality of 2-3 days [9] at high ambient
The consumption of defatted buttermilk depends on the temperature while at 4°C it stayed for about 7 days. The
standard of living of the family. In contrast to other keeping quality can be increased by adding salt, reducing
traditional dairy products, Arera comprises 91.5% the moisture content of the cheese or by storing the
moisture, 3.1% protein, 1.4% fat, 3.4% carbohydrate, and product in an airtight container [21] . Higher cooking
0.6% ash. A hundred grams of Arera give 95 mg calcium, temperatures also enhance its shelf-life [35].
84 mg phosphorus, 1.0 mg iron, 0.03 mg thiamine, 0.21 mg
riboflavin and 0.10 mg niacin [31]. It is, thus, used to Aguat (Whey): Aguat is Amharic name for whey. It is the
supplement the diets of children and the elderly in rural liquid that remains after most of the fat and protein in the
areas. According to Zelalem and Inger [18], buttermilk is milk are removed during cheese making [33]. Whey should
either directly consumed with in the family or converted be fed to animals; calves, cows and dogs or consumed by
to cottage type of soft cheese (Ayib). The consumption of humans. Aguat contains valuable nutrients, i.e. whey
buttermilk depends on the standard of living of the family. proteins, carbohydrate and minerals. The protein content
Surpluses are also given to calves, lactating cows and of Augat is estimated at about 0.75% [36]. The whey from
dogs [9]. cheese making vary according to the type of cheese made
and, therefore, the content of protein, salts and lactose
Ayib (Ethiopian Traditional Cottage Cheese): Ayib also vary. There are many uses for whey and its
(Ethiopian traditional cottage cheese) is a white, soft constituents. Where cheese is made on a small or
curd-type cheese typical of many regions in the country. farmhouse scale the quantity of whey available does not
It is made from buttermilk obtained after churning of sour justify the manufacture of the more exotic or sophisticated
whole milk [32]. For the production of this traditional products where large quantities of whey are required
Ethiopian cottage cheese called ‘Ayib’ buttermilk is along with expensive, large scale equipment. Whey
heated in a clay pot on a low fire to about 50°C [33]. When proteins extracted from whey by ultrafiltration have also
the curd and whey separate, the heating is stopped and found many uses in the food industry [33].
the contents of the pot are allowed to cool. Once cold,
straw or fiber from false banana is introduced in the milk Utilization of Milk and Milk Products in Ethiopia: Milk
pot to serve as a sieve. The whey is drained off and the and milk products form part of the diet of many
cheese curd is kept in a clean bowl or pot [30]. It is a Ethiopians. The importance of milk in the diet of
crumbly product, which is eaten with many national Ethiopians differs according to the farming systems and
dishes by various ethnic groups in the country. It can be the socio-cultural setups. In the lowlands, especially
consumed as side dish as such, or it may be spiced with where livestock keeping is the main occupation, milk is
various herbs and spices peculiar and/or common to each consumed by all groups of the society. In the highlands,
ethnic group in the country. As reported by FAO [30], an the rural people are sedentary farmers raising both
average of 8 liters of Arera are needed to produce a livestock and crops, with their diet consisting mainly of
kilogram of Ayib having on an average 2.25% fat, 1.23% cereals [2]. Moreover, the consumption pattern of milk
ash, 20.42% total solid, the average moisture percentage and milk products produced at home varies depending
being 79.58%. upon the amount of milk produced per household, dairy
Efforts were done by different scholar in different production system and market access, season of the year,
parts in the sector on documenting traditional Ayib and fasting period (particularly for the followers of
processing and quality [9, 11, 19, 34]. Production of Orthodox Christian) [37]. Fresh milk, Ergo, whey,
relatively stable milk products is an essential part of milk Ethiopian cottage cheese (Ayib) and traditional butter are
processing. There appears to be no standards on the the most common milk products produced and consumed
production and quality of cottage cheese and other milk by different part of the country.

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Table 1: Utilization of milk at regional level (2009/10) also makes the basis of traditional milk processing.
Utilization (%) The two major marketed fermented milk products are
---------------------------------------------------------------
traditional butter and Ayib. In Ethiopia, fresh butter has
Household Wage in
Region consumption Sale kind Others Total also cosmetic value where women use butter for
Tigray 91.8 1.34 0.42 6.43 100 hairdressing. Butter is also cooked at boiling temperature
Afar 87.29 4.69 0.3 7.72 100 until almost all its moisture content is evaporated with
Amhara 92.62 0.38 0.24 6.76 100 spices such as garlic and ginger being added to improve
Oromia 86.36 6.31 0.29 7.05 100
its flavor. The Amharic term for the resultant product is
Somalia 67.79 29.68 0.17 2.36 100
Benshangule-Gumuz 63.89 0.89 0.12 35.1 100
Niter Kibe (for clarified melted butter or ghee) that can be
SNNP 88.63 2.29 0.36 8.73 100 stored for quite a long time at ambient temperature. It is
Gambella 85.13 11.15 0.44 3.28 100 also consumed with coffee and tea. Buttermilk is either
Harari 47.47 47.21 - 5.32 100 directly consumed with in the family or converted to
Dire Dawa 63.65 35.65 0.29 0.24 100
cottage type of soft cheese (Ayib). Generally, milk
Ethiopia 85.23 6.86 0.29 7.62 100
Adapted from (2).
consumption in rural areas can be considered as a
function of wealth or availability to a given household,
Table 2: tilization of butter at regional level (2009/10) while in urban areas it can be determined by the
Utilization (%) purchasing power of the household, the level of
--------------------------------------------------------------- awareness on its nutritive value and availability [2].
Household Wage in
According to CSA (38), of the total annual milk
Region consumption Sale kind Others Total
Tigray 96.95 0.31 0.38 2.36 100
production at national level in 2009/10, 85 percent was
Afar 88 1.25 - 10.75 100 used for household consumption, 7 percent sold, 0.3
Amhara 98.22 0.41 0.01 1.36 100 percent used to pay wages in kind and the remaining eight
Oromia 87.65 7.58 0.06 4.71 100 percent was used for other purposes such as the
Somalia 100 - - - 100 production of butter and Ayib (Ethiopian cottage cheese).
Benshangule-Gumuz 95.37 11 0.01 3.51 100
SNNP 66.95 31.43 0.34 1.28 100
The proportion of milk used on one hand for
Gambella 91.68 5.74 0.55 2.03 100 household consumption was highest in the Amhara
Harari - - - - - Region (92.6 percent) followed by Tigray (91.8 percent)
Dire Dawa - - - - - and SNNP (88.6 percent) with Harari (47.5 percent).
Total 87.13 10.07 0.17 2.63 100 The quantity of milk sold, on the other hand, was
Adapted from (2).
highest in Harari (47.2 percent) followed by Dire Dawa
Table 3: Utilization of defatted sour milk (Arera) at regional level (2009/10)
(35.7 percent) and Somali (29.7 percent) (Table 1).
Utilization (%) Generally, more milk products especially butter
--------------------------------------------------------------- (36.4 percent) and Ayib (10.1 percent) were sold as
Household Wage in compared to milk (6.9 percent) (Tables 2 and 3). About 91
Region consumption Sale kind Others Total percent of the Arera produced at national level was
Tigray 90.91 - - 9.09 100
consumed within the household with 4.8 percent being
Afar 88.21 0.43 0.34 11.02 100
Amhara 98 0.47 0.05 1.48 100
marketed (Table 3).
Oromia 92.49 4.54 0.01 2.96 100
Somalia 92.17 7.83 - - 100 Summary: Milk and milk products form part of the diet for
Benshangule-Gumuz 96.64 - - 3.36 100 many Ethiopians. Dairy production, processing and
SNNP 87.32 7.4 0.53 4.75 100
utilization in Ethiopia are mostly traditional. Apart from
Gambella 98.44 0.28 1.11 0.17 100
Harari 100 - - - 100
consumption of whole fresh milk, dairy products are
Dire Dawa - - - - - widely used and are considered as traditional recipe in
Total 90.9 4.81 0.3 3.99 100 the form of Butter/ghee, Ayib and Ergo to name the few.
Adapted from (2). The milk production conditions in the Ethiopia are not
likely to ensure the quality of products. The common
Milk is used for rearing calves and children, while the hygienic measures taken during milk production,
surplus is processed into a few shelf stable fermented especially during milking, are limited to letting the calf to
milk products or sold in the local markets. Ergo suckle for few minutes and/or washing the udder before
(naturally fermented milk) can be consumed directly and milking.

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