J. Life Sci. Biomed. 6(6): 120-126, November, 2016  
JLSB  
© 2016, Scienceline Publication  
Journal of  
ISSN 2251-9939  
Life Science and Biomedicine  
Handling, Processing and Utilization of Milk and Its Products in  
Gondar Town, Ethiopia  
Shewangzaw Addisu1, Ahmed Muhammed and Nunu Haile  
University of Gondar, Faculty of Veterinary Medicine P.O.Box, 196, Gondar, Ethiopia  
Corresponding author’s Email: shewangzaw21@yahoo.com  
Received 28 Sep. 2016 Accepted 05 Nov. 2016  
ABSTRACT: The study was conducted from November to May, 2016 with the objective to assess the handling,  
processing and marketing of milk and its product in Gondar town. Data were collected with the three  
representative kebeles (kebele 18, 19 and 20) purposively. The study was carried out through informal and  
formal surveys. From those kebles a total of 45 respondents were taken randomly. From the respondents  
majority of them were male (86.7%). 42.2% of the respondents were keep dairy cow under the age of 47-62.  
In the study area, the overall average family size was 5.7%. The equipments used for milking were gourd  
(28.9%), plastic jar (64.4%) and aluminum jar (6.67%). Equipments used for milk processing were gourd  
(48.89%), cream separator (15.5%), clay pot (11.11%) and others (24.4%). More than half of the respondents  
had not used refrigerator for handling of milk and its products. All milkers were washed their hands before  
milking however, only 62% of the respondents were washed the cow udder before milking. 60% of the  
respondents were processed the milk in traditional way. Preferred milk processed products were skim milk  
(48.89%), butter (40%), yogurt (6.67%) and the remaining were cheese (4.44%). Half of the respondents  
were used yogurt for household consumption however, 77.77% of the respondents were selling milk in the  
market. Generally milk production in Gondar town is contributing a role for the household livelihood  
improvement however, handling, processing and utilization of milk and its products should need further  
improvement.  
Author Keywords: Gondar, Handling, Processing, Utilization of Milk  
INTRODUCTION  
Demand for milk and dairy products has increased in the tropical areas where peoples growing. However,  
despite milk’s contribution to gross domestic products and its value as a food, sub-Saharan Africa in general and  
Ethiopia in particular has failed to attain self-sufficiency in dairy production [1]. Dairy processing plants are few  
in numbers, much of the milk produced by rural small holders is processed on farm using traditional technologies  
and milk processing is based on sour milk [2]. This is due to high ambient temperature, small daily quantities of  
milk produced, consumer preference, the better shelf life of fermented milk as well as the type and capacity of the  
locally available processing materials and methods used. Ethiopians, like other countries, have been using milk as  
part of their diet for centuries. Milk is used for rearing calves and children and the surplus is soured for Ergo  
(Ethiopian naturally fermented milk) and/or butter and Ayib (Ethiopian cottage cheese) making. Arera (defatted  
sour milk) is used for human consumption or for Ayib-making.  
In Ethiopia, there is no standard hygienic condition followed by producers during milk production. The  
hygienic conditions are different according to their production system. In most of the cases under smallholder  
condition, the common hygienic measures taken during milk production especially during milking are limited to  
letting the calf to suckle for few minutes and/or washing the udder before milking. The quality of the water used  
for cleaning purpose (washing the udder, milk equipment, hands), however, is not secured [3]. Milk production  
under Ethiopian smallholder condition can therefore generally be characterized as free from poisoning. Dairy  
products are manufactured and consumed in many parts of the country. Fresh whole milk, whole sour milk  
(Ergo), butter, Arera (defatted sour milk) and Ayib (a traditional cottage cheese) are the major dairy products  
produced and consumed in many parts of the country [4-6]. Many of these products are produced using artisanal  
technologies on-farm and the types and processing steps of these dairy products can vary considerably from one  
area to the other.  
The mainstay of the population in the Amhara region is rain-fed subsistence agriculture. About 73% of the  
smallholders practice mixed crop-livestock farming, 19% practice crop cultivation, while the remaining 8%  
To cite this paper: Addisu Sh, Muhammed A and Haile N. 2016. Handling, Processing and Utilization of Milk and Its Products in Gondar Town, Ethiopia. J. Life Sci.  
Biomed. 6(6): 120-126; www.jlsb.science-line.com  
120  
undertake livestock rearing [7]. Like in other regions of Ethiopia, milk production is an integral part of the  
farming system. Local milk production is mainly from indigenous Zebu cattle which are kept by about half a  
million smallholder farming households [8] most of whom are poor. In Gondar town dairy production play a  
significant role in the household income as well as home consumption and also the demand of milk and milk  
products increased from time to time in the area due to increasing human population, urbanization and other  
factors. So that identification and understanding of traditional dairy products, handling, processing and utilization  
of milk and milk products were essential in order to devise appropriate development interventions that would  
result in improved production and quality of dairy products. Therefore, the overall aim of this study was to assess  
the practices of handling, processing, and utilization of milk and milk products in Gondar town.  
MATERIALS AND METHODS  
Description of the Study Area  
The study was conducted from November to May, 2016 in Gondar town which was found in Amhara Region  
state in North Western Ethiopia. The area is located at a distance of 737 km north of Addis Ababa. The area lies  
between an altitude of 12o35'60''N and longitude of 37o28' 20''E and has an elevation of 2300 meters above sea  
level (masl). Gondar has a varied landscape, dominantly covered with ragged hills and plateau formations. The  
annual average temperature was 19.70c and its annual rainfall was 1772 mm. It could be categorized under  
woyna-dega climatic zone. The area is also classified mainly in to two seasons, the wet season, from June to  
September and the dry season from October to May. [9].  
N/Gondar Zone  
Figure 1. Map of study the area.  
Data collection and sampling techniques  
Data to be collected from the three kebeles namely Kebele 18, 19, and 20 were employed by using purposive  
sampling techniques. A total of 45 respondents were purposively selected. Both primary and secondary data  
sources were used for the study. Primary data sources included the household heads and dairy cooperatives in  
the respective districts. The secondary data was taken from zonal ARDO, NGO operating and from documents that  
have been written about the study area.  
Statistical Analysis  
The data was subjected to statistical analysis using statistical package for social sciences (SPSS) software,  
version 16.0. Descriptive statistics such as frequency, distribution and percentages were used.  
To cite this paper: Addisu Sh, Muhammed A and Haile N. 2016. Handling, Processing and Utilization of Milk and Its Products in Gondar Town, Ethiopia. J. Life Sci.  
Biomed. 6(6): 120-126; www.jlsb.science-line.com  
121  
RESULT AND DISCUATION  
Demographic Characteristics of Respondents  
Demographic characteristics of respondents in the study area were showed in Table 1. In the study areas  
majority of the respondents were male 86.7% and only 13.3% were female. Major of the respondents (42.2%)  
were found at the age between 47- 62, and the remaining 13.3, 35.6 and 13.3% were found at the age group  
between 15-30, 31-46 and greater than 62 years old, respectively. Their educational level showed that, 46.7%  
were read and write and others were illiterate (15.6%), attending elementary education (13.33%), secondary  
school (8.89%), attend above secondary school (11.11%) and spiritual or religious education (4.4%). Their  
marital status showed that 91.11% were married, 6.7% were divorced and the remaining 2.22% were single.  
Table 1. Demographic characteristic of respondents in Gondar town  
Gender  
N
39  
6
%
Male  
86.7  
13.3  
100  
Female  
Total  
Age  
45  
15-30  
31-46  
6
16  
13.3  
35.6  
47-62  
>62  
Total  
19  
6
45  
42.2  
13.3  
100  
Educational Level  
Illiterate  
Read and Write  
7
21  
15.6  
46.7  
Elementary  
Secondary  
Above secondary  
Spiritual  
6
4
5
2
45  
13.33  
8.89  
11.11  
4.44  
100  
Total  
Marital status  
N
%
Single  
1
2.22  
Married  
Divorced  
Total  
41  
3
45  
91.11  
6.7  
100  
Family Size  
The average family size and percentage of male and female in the study area were shown in Figure 2 and 3,  
respectively. Based on the information obtained from the respondents the overall average family size in the study  
area was 5.7. From the total of the population male and female population showed that 47.85% were females and  
52.15% were males. From this result it could be conclude that males are more engaged in the dairy production  
than females.  
Figure 2. Average family size in the  
Figure 3. The percentage of male and female  
study area  
in the study area  
To cite this paper: Addisu Sh, Muhammed A and Haile N. 2016. Handling, Processing and Utilization of Milk and Its Products in Gondar Town, Ethiopia. J. Life Sci.  
Biomed. 6(6): 120-126; www.jlsb.science-line.com  
122  
Cattle Population in the study area  
The overall cattle population in the study area was shown in Table 2. Based on the information obtained  
from the respondents the overall cattle population in the study area was 419, of which 55 local cows, 138  
crossbred cows, 16 local heifers, 27 crossbred heifers, 37 local bulls, 26 crossbred bulls, 33 local calves and 87  
crossbred caves.  
According to the report of the present study the main milk sources of the area were gain from cross breed  
dairy cows. However, the study was in agreement with that of the finding of Yilma et al. [10] which stated that  
milk production depends mainly on indigenous livestock genetic resources especially true in developing countries  
where production dominated by small holder farmer; more takes place under cattle. The indigenous breeds  
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, respectively.  
Table 2. The overall cattle population in Gondar town  
Number of Cattle Population  
Cows  
Heifers  
Cross  
Bulls  
Calves  
Local  
Kebeles  
Local  
18  
Cross  
69  
Local  
5
Local  
25  
Cross  
3
Cross  
33  
Kebele 18  
Kebele 19  
Kebele 20  
8
8
14  
11  
8
15  
22  
39  
30  
3
8
4
8
7
31  
23  
11  
13  
Total  
55  
138  
46  
16  
27  
9
37  
26  
33  
11  
87  
29  
Average  
18.33  
5.33  
12.33  
8.66  
Equipment used for milking and storage in the study area  
Equipment used for milking and storage were shown in Figure 4. In the study area respondents were used  
different milking materials for milking and storage of milk. Majority of them were used plastic jar which was  
64.4% and 28.9% use gourd and 6.67% of them were used aluminum jar.  
The result was agreed with the study of [5, 6] the use of gourd as a churn and a storage vessel. However, it  
was in agreed with the finding of O’Mahony et al. [11]. In general, the use of clay pot for storage of various dairy  
products and its use for churning observed.  
Figure 4. Equipment used for milking and storage.  
Milking and handling of milk and its products  
Milking and handling of milk and its product in Gondar town were shown in Table 3. All respondents were  
washing their hand before milking the caws and 62.2% were washing the udder of the caw before milking and  
37.8% were not wash the udder’s of cow. After washing, drying of udder was highly recommended. But 66.7% of  
them were not drying of the udder before milking. In the study area, 55.6% was not properly handled milk and its  
products in the refrigerator which was the main reason for loss and wastage of milk and its products in the area.  
However, the remaining 44.4% of respondents were used refrigerator for milk and milk product.  
Milk processing materials used in the study area  
Milk processing materials in Gondar town were shown in Table 4. In the area respondents were processing  
milk both in traditional and modern ways. Major of respondents 48.89% were used traditional material i.e gourd  
and 11.11% were used clay pot whereas some 15.5% were processing milk by using cream separator. The  
To cite this paper: Addisu Sh, Muhammed A and Haile N. 2016. Handling, Processing and Utilization of Milk and Its Products in Gondar Town, Ethiopia. J. Life Sci.  
Biomed. 6(6): 120-126; www.jlsb.science-line.com  
123  
remaining 24.5% were used other material for processing of milk. The present study was agreed with the study of  
[5, 6] gourd was the major milk processing container.  
Milk processing practice in the Study Area  
Milk processing practice in Gondar town was shown in Table 5. Majority of the producers (60%) were follow  
traditional method of milk processing, and 17.78% were using modern processing materials and the remaining  
22.2% were no further processed the milk.  
The present study was in line with the report of Duguma and Janssens [15] in Jimma town the traditional  
milk processing materials were used and methods used in the study area were time consuming, laborious and  
inefficient in terms of fat recovery.  
Table 3. Milking and handling of milk and its product in Gondar town  
Variable  
N
%
Wash hand  
wash udder  
not wash udder  
Total  
100  
27.99  
17.01  
45  
100  
62  
37.8  
100  
Dry udder  
Not dry udder  
Total  
29.7  
15.3  
45  
66.70  
33.70  
100  
Use refrigerator  
With no refrigerator  
Total  
19.98  
25.02  
45  
44.40  
55.6  
100  
Table 4. Milk processing materials in Gondar town  
Milking Processing Equipment  
N
%
Cream Separator  
Gourd  
7
15.5  
48.89  
11.11  
24.5  
22  
5
clay pot  
other  
11  
Table 5. Milk processing practice in Gondar town  
Processing  
N
%
Traditional  
Modern  
27  
8
60.00%  
17.78%  
22.2%  
100%  
no process  
Total  
10  
45  
Preferable Milk processed products in the Study Area  
Preferable Milk processed products in Gondar town were shown in Table 6. In the study area skim milk,  
butter, cheese, whey and yogurt were the preferred milk processed products. In the study area skim milk and  
butter were more required by respondent. From the respondents 48.89 and 40% were highly preferring milk and  
butter for household consumption as wells for marketing purposes respectively.  
The processed products of the present study was in line with the report of Duguma and Janssens [15] the  
major products of the traditional milk processing were naturally fermented milk, traditional butter, butter milk,  
cottage cheese, whey and ghee.  
Milk utilization  
Milk utilization in Gondar town is indicated in Table 7. Respondent were used different milk product for  
house hold consumption such as yogurt, milk, cheese, whey. The majority of respondents (51.11%) were  
preferred to use yogurt for consumption.  
To cite this paper: Addisu Sh, Muhammed A and Haile N. 2016. Handling, Processing and Utilization of Milk and Its Products in Gondar Town, Ethiopia. J. Life Sci.  
Biomed. 6(6): 120-126; www.jlsb.science-line.com  
124  
The result was in line with the finding of Yilma et al. [13]. Ergo is one of the most common traditionally made  
fermented milk products in Ethiopia. The result also agreed with Duguma and Janssens [15] the majority of the  
respondents were process milk into sour whole milk (ergo), cottage cheese (Ayib), butter and ghee.  
Table 6. Preferable Milk processed product in Gondar town  
Variable  
N
%
Skim milk  
Butter  
Cheese  
Whey  
23  
18  
2
48.89  
40  
4.44  
0
0
Yogurt  
3
6.67  
Table 7. Milk utilization in Gondar town  
Variables  
Yogurt  
Milk  
yogurt and milk  
Cheese  
Whey  
N
23  
5
8
1
%
51.11  
11.11  
17.77  
2.22  
2
4.44  
All  
Total  
6
45  
13.33  
100  
Marketing of milk and milk products  
Milk product used for marketing is indicated in Table 8. In the study area milk producers were selling milk to  
consumers. major of respondents 77.77% were selling milk to consumer, 11.11% were selling milk and butter,  
6.66% were by converting milk into butter and they sell butter, the remain 4.44% were selling all milk product to  
the society.  
The study was not agreed with the reports of Beyene [4] in the southern region, Yilma et al.[13] in the  
central highlands of Ethiopia, Tola [5] in eastern Wollega and Fita [6] in the east Shoa zone of the Oromia region,  
where most of the farmers do not sell fresh milk but sell butter. On the other hands this result were in line with  
the finding of Belachew et al. [14] which stated that the producers deliver milk to consumers or consumers may  
collect it at the producer's gate. Studies also indicated that in terms of volume 71% of intra-urban producers sell  
milk directly to consumers.  
Table 8. Milk product used for marketing  
Variable  
N
%
Butter  
3
5
6.66  
11.11  
77.77  
4.44  
milk and butter  
milk  
All  
35  
2
total  
45  
100  
CONCLUSION AND RECCOMENDATION  
Generally the overall results of the present study indicated that the handling, processing and utilization of  
milk and its product in Gondar town were lay in traditional and modern way. Milk was processed into different  
products such as butter, cheese, whey and yogurt. Milk processing was important for household consumption and  
marketing. In this area producers were consume yogurt in majority. Whereas milk were major product that were  
highly required for market. Handling of milk and its products were largely in traditional way. Generally in this  
area large number of respondents was do not have milk and its product processing material adequately, such as  
refrigerator and other modern material were not accused. Based on the above conclusion the following  
recommendations were forwarded; government should be try to fulfill the requirement of electric power in  
different rural kebeles for the use of refrigerator, the government should be offered extension service for the  
dairy producers for quality of milk, the producers should be used modern milk processing machinery rather  
To cite this paper: Addisu Sh, Muhammed A and Haile N. 2016. Handling, Processing and Utilization of Milk and Its Products in Gondar Town, Ethiopia. J. Life Sci.  
Biomed. 6(6): 120-126; www.jlsb.science-line.com  
125  
processing in a traditional way, milk collection and processing center should additionally establish and milk  
pasteurizing and packaging training should be given to the milk produce.  
Competing interests  
The authors declare that they have no competing interests.  
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To cite this paper: Addisu Sh, Muhammed A and Haile N. 2016. Handling, Processing and Utilization of Milk and Its Products in Gondar Town, Ethiopia. J. Life Sci.  
Biomed. 6(6): 120-126; www.jlsb.science-line.com  
126