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conferenceseries
.com
Volume 6, Issue 4 (Suppl)
Agrotechnology, an open access journal
ISSN: 2168-9881
Agri 2017
October 02-04, 2017
allied
academies
10
th
International Conference on
AGRICULTURE & HORTICULTURE
October 02-04, 2017 London, UK
A review: The essence of milkbutter; Trend and production analysis
Wegene Getachew Andabo
Arba Minch University College of Natural and Computational Sciences, Ethiopia
M
ilk is raw material for wide range items of biological importance. Milkbutter is the most enriched nutrition among
milk products. There is no exact knowledge about the date and locality at which butter making was started. Making
junction with the taming and domestication of wild animals scholarly estimates assert that butter making is one of the oldest
customs to use and preserve the fat component of milk. The functions of milkbutter among others include making finished
food product, food processing, sacrificial worship and its uses in ceremonies, medicinal and cosmetic purposes. The quality,
yield and composition of milk vary among countries, mammal species and dairy management systems. Methods of butter
making are traditional, modern and recombined types. Inspite of the fact that traditional butter making is the most prevailing,
it is the poorest production system in terms of yield, quality, time, energy and production management. Reviews of related
literatures indicate in most of the dairy farms there is a disproportionate relation between livestock population and livestock
production ratio. Building market networks allows butter manufacturers to capture opportunities at current and future markets.
Such joint segments strengthen the most valuable commodity exchange systems within the supply networks. In inference,
improving butter production through adopting new production systems and technologies is a tool to improve the livelihoods
of smallholder farmers.
wegishscho@gmail.comAgrotechnology 2017, 6:4(Suppl)
DOI: 10.4172/2168-9881-C1-028