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close this book Food chain - Number 19 - November 1996
View the document Contents
View the document Greetings
View the document Food processing training - some problems and possible solutions
View the document Booklines
View the document Principles of food dehydration
View the document Simple methods of quality assurance
View the document Research notes
View the document Food preservation by the Turkana people.
View the document Ayib (traditional cheese)

Ayib (traditional cheese)

PRODUCT DESCRIPTION

Ayib is an unfermented 'cheese' made by coagulating milk solids from buttermilk. It is used as a component of traditional dishes such as Kitifo and Doro wet (Ethiopian minced and raw meat, with chicken sauce). It is white in appearance and similar to European cottage cheese, but more sour in taste and with a pronounced cheese flavour.

PRINCIPLES OF PRESERVATION AND PROCESSING

Bacteria in the milk are destroyed by heating and recontamination is limited by the higher solids content after coagulation of milk solids. However, the product has a shelf-life of one day unless refrigerated.

HYGIENE

The product must be handled with good, sanitary practices as even slight contamination can cause off-flavours and make it unfit for consumption. The product must be sold or consumed within 24 hours if refrigeration is not available.

The main hygienic requirements are:

• Thoroughly clean and sterilize all equipment and utensils before and after processing.

• Strict enforcement of personal hygiene measures.

RAW MATERIAL

Aryera is a low acid product that is very susceptible to spoilage and transfer of pathogenic bacteria to consumers.

PROCESS CONTROL

The main control points are the temperature and time involved in the heating of aryera, which determine the product quantity and yield: overheating results in loss of quantity and off-flavours whereas underheating lowers the yield and may risk passing on food poisoning bacteria to customers.

PACKAGING AND STORAGE

During packaging the most important quality control check is to ensure that filling equipment and bags are not contaminated.

EQUIPMENT

No special equipment required.


Stages