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 author was born in 1973 in western part of Ethiopia.She studied her MSc in Haramaya University of Ethiopia and specialized in Animal Production. She served both as a university lecturer and researcher. Currently she is based at Holeta Agricultural Research Centre of Ethiopian Agricultural Research institute serving in dairy technology research

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