Spices and their effect on the acceptability and microbial activity of milk and milk products

Inhaltsverzeichnis (Table of Contents)

• DEDICATION
• ACKNOWLEDGEMENT
• TABLE OF CONTENTS
• ABBREVIATIONS AND ACRONYMS
• LIST OF TABLES
• LIST OF FIGURES
• LIST OF TABLES IN THE APPENDIX
• ABSTRACT
• 1. INTRODUCTION
  • 1.1. Background and Justification
  • 1.2. Statement of the Problem
  • 1.3. Research Objectives
  • 1.4. Significance and Scope of the Study
• 2. LITERATURE REVIEW
  • 2.1 Dairy Production in Ethiopia
  • 2.2. Handling Practices of Milk and Milk Products in Ethiopia
  • 2.3. Factors that Affect Storage Quality of Dairy Products
  • 2.4. Functional Properties of Spices and Herbs
  • 2.5. Spoilage Microorganisms of Dairy Products
  • 2.6. Microbial Quality of Ayib and Ghee
  • 2.7. Physico-chemical Properties of Ayib and Ghee
  • 2.8. Consumer Acceptability of Dairy Product
  • 2.9. Spices Used in Ayib and Ghee Production Process in Ethiopia
  • 2.10. Consumption of Milk and Milk Products in Ethiopia
• 3. MATERIALS AND METHODS
  • 3.1. Description of the Study Area
  • 3.2. Study Design
    • 3.2.1. Survey
  • 3.3. Laboratory experiment
    • 3.3.1. Preparation of Spice powder
    • 3.3.2. Preparation of Ayib
    • 3.3.3. Preparation of Ghee Sample
  • 3.5. Treatment arrangement

Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)

This thesis aims to investigate the effect of spices on the microbial activity and acceptability of milk and milk products, specifically Ayib and Ghee, in Ethiopia. The study explores the impact of different spices on the growth of spoilage microorganisms and the sensory properties of these dairy products. The research seeks to identify the optimal spice combinations for improving the shelf-life and palatability of Ayib and Ghee, contributing to better dairy product quality and consumer satisfaction.

• The influence of spices on microbial growth and spoilage in Ayib and Ghee
• The impact of spices on the sensory characteristics of Ayib and Ghee
• The identification of optimal spice combinations for enhancing the shelf-life of Ayib and Ghee
• The investigation of the consumer acceptability of Ayib and Ghee incorporating various spices
• The assessment of the potential of spices as natural preservatives in milk and milk products

Zusammenfassung der Kapitel (Chapter Summaries)

• Chapter 1: Introduction This chapter establishes the background and justification for the study, outlining the significance of milk and milk products in Ethiopia and the challenges associated with their quality and shelf-life. It also presents the research objectives and the scope of the study.
• Chapter 2: Literature Review This chapter provides a comprehensive review of existing literature related to dairy production, handling practices, and factors affecting the quality of milk and milk products in Ethiopia. It also explores the functional properties of spices, the microbial spoilage of dairy products, and the physico-chemical properties of Ayib and Ghee. Furthermore, it examines consumer acceptability of dairy products and the consumption patterns of milk and milk products in Ethiopia.
• Chapter 3: Materials and Methods This chapter details the materials and methods used in the study. It describes the study area, the study design, and the procedures for preparing spice powders, Ayib, and Ghee samples. It also outlines the experimental treatments and data collection methods.

Schlüsselwörter (Keywords)

The key terms and concepts explored in this thesis include spices, microbial activity, Ayib, Ghee, dairy products, shelf-life, consumer acceptability, sensory properties, spoilage microorganisms, and natural preservatives.