Alganesh Tola Gemechu — новинки

This book is intended for Animal production or Animal science students. It consists of several chapters that give bird?s eye view on review of basic statistics and introductions to biometry. The objective of the book is to ensure that a student after taking the course has to be able to summarize data and present the result, carry out tests of hypothesis,be able to identify and prioritize agricultural problems and design experiments, be aware of the concepts of experimental designs, carry out analysis of variance (ANOVA)and carry out correlation and simple regression analysis.

In Ethiopia about 98% of milk and milk products are produced in the traditional small scale production system. Milk processing is based on natural fermentation and traditional technologies.There are quit a lot of traditional milk products that are produced and processed using traditional knowledges gained from generations.But the shelflives of such products are short and their microbial qualities are substandard.Modern preservation and cooling techniques are not practiced in the system.Besides, such traditional practices are not well documented and thoroghly investigated.hence, there is a need to document the existing knowledge to embark in to modern technologies.Simple and easily adoptable tecnologogies are also needed to be popularized in the system to bridge the gaps to produce and process shelfstable and quality dairy products.

The module provides a student or any other reader with a basic background information about beef cattle production and management. As one goes through the module it is likely that one will develop an interest in the subject matter of beef cattle production and management. As beef cattle production and management in Ethiopia and other developing countries is at its infant stage, this will provide a bird’s eye view of the overall current beef cattle production systems, the constraints and opportunities. It also gives an insight in to the modern beef cattle production technologies. It even, assists those who would like to go into the beef business in developing countries in the future.

Dairy cattle production and management course is designed to enable undergraduate Animal sciences or dairy science students to be equipped with enough skills and knowledge to be future professionals in the discipline. At the end of the day a student who took the course aught to be independent and confident to teach the course at different levels, run a dairy enterprise or can be a successful dairy farm manager. Hence, this teaching package is prepared and designed on this thinking

In Ethiopia, about 98 % of milk production comes from the traditional production systems where milk handling and preservation methods are totally based on traditional practices. Besides,there are no modern preservatives and cooling techniques used in the system. Smallholder milk producers use different traditional storage and processing facilities. Plant materials are used for seasoning and fumigation of milk containers with the hypothesis to increase the shelf life of highly perishable dairy products such as milk, butter milk, cottage type cheese and butter. Among which butter is the most shelf stable product. Traditional ghee is another product which is made from butter by using various types of spices and it has average shelf life of a year with out the use of improved preservation techniques. Besides, these practices are believed to impart good flavors which are liked by the society. Hence, in this book attempt was made to assess these practices for further technological interventions. Moreover the microbial quality of milk collected from farm villages is substandard and it calls for public health concerns.

In Ethiopia the smallscale milk production and processing is an integral part of the farming system. Milk is a source of food, income, and social functions. However, due to low external inputs, population pressure and land degradation, smallscale milk production system is characterized by poor productivity. Most milk produced in Ethiopia comes from the smallscale farms in rural areas, and it is consumed at home or marketed, either fresh or sour, and only in the vicinity of local markets that surpluses milk processed into dairy products especially butter with longer shelf life. Most producers in the country rely on traditional technologies to increase the storage stability of milk and milk products either by converting the milk to shelf stable products like butter and ghee or by treating with traditional preservatives, which result in poor quality of milk and milk products. Adoption of improved handling practices is not common. Although training and extension services could enhance dairy production and marketing, women, who are responsible for most dairy activities are not targeted for dairy related training and extension services.