Notes on the salient features of tax liens under Ethiopian law

Nutritional quality and adulterants of cow raw milk, pasteurized and cottage cheese collected along value chain from three regions of Ethiopia

“…Traditional cottage cheese is fresh cheese with a lower pH value. To prepare this, first raw milk is fermented under ambient temperature for 2–3 days to make traditional ergo (traditional yoghurt) [ 3 ]. Then it's processed, which differs from soft cheese made in other countries, by churning the ergo and removing the cream, then gently heating the butter milk and draining off the whey.…”

“…The livestock sector holds a share of 15–17% of gross domestic product (GDP), 35–49% of agricultural GDP and 37–87% of household incomes [ 2 ]. The distribution of different milk-producing livestock species differs from one region to another [ 3 ]. Oromia produces 42.3%, SNNP 22.7%, Amhara 20.5%, and Tigray 6.8% of the total cow milk production volume (3,284, 452, 075 liters) in Ethiopia [ 4 ].…”