Efficiency of smallholder butter-making in the Ethiopian Central Highlands
2000
Zelalem Yilma | Inger Ledin
An experiment was carried out to study the efficiency of traditional butter making equipment and methods around Holetta and Selale in the central highlands of Ethiopia. Three traditional methods namely Clay Pot (CPT), Mesbekia (M) and their combination (CPT +M), and an internal agitator fitted to the traditional clay pot developed by the International Livestock Centre for Africa (ILCAIA), were studied and compared during two seasons (wet and dry) for their efficiency in terms of fat recovery and churning time. Twelve smallholders, 6 from Holetta and 6 from Selale, took part in the experiment. The overall mean percent fat in whole milk, buttermilk and fat recovery was 4.75, 0.43 and 90.53%, respectively. An overage churning time of about 222 (191-244) minutes was recorded for the three traditional methods with a mean fat recovery of about 90%. Churning time was significantly reduced by 65% using the ILCAIA. Type of butter making equipment and method did not affect weight of butter recovered. Significantly, shorter fermentation times were recorded during the dry season (50 hrs) than during the wet season (73 hrs). Mean density, protein, lactose, ash, total solids and moisture content of whole milk were 1.03, 3.1%, 4.1% 0.89%, 12.66% and 87.34%, respectively. The mean protein content of buttermilk was 2.39%. On average about 211 of milk was needed to produce a kilogram of butter with about 83% total solids. Processing had about a 40% financial advantage over selling fresh whole milk.
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