Table 2 Characteristics of eligible studies reported on local cheese and fermented milk
Study | Study year | Study region | Study area | Product type | Sampling point | N | n (%) |
|---|---|---|---|---|---|---|---|
(Lemma et al. 2021) | 2019/20 | Addis Ababa | Addis Ababa | Cheese | Market | 40 | 2(5) |
(Lemma et al. 2021) | 2019/20 | Addis Ababa | Addis Ababa | Fermented milk | Market | 40 | 7(17.5) |
(Weldeselassie et al. 2020) | 2014/15 | Tigray | Mekelle | Fermented milk | Dairy farm, cafeteria | 48 | 22(45.8) |
(Amenu et al. 2019) | 2015 | Oromia | Borena | Fermented milk | Open market | 18 | 1(5.6) |
(Weldeabezgi et al. 2019) | 2017 | Tigray | Mekelle,Maichew, H/selam | Fermented milk | Market | 80 | 3(3.75) |
(Argaw et al. 2018) | 2015/16 | Oromia | Jimma | Cheese | Retailer, restaurant, household | 200 | 14(7) |
(Argaw et al. 2018) | 2015/16 | Oromia | Jimma | Fermented milk | Retailer, restaurant, household | 200 | 6(3) |
(Kiros et al. 2016) | 2013/14 | SNNPR | Wolaita Sodo | Cheese | Market, Cafeteria/restaurant | 40 | 28(70) |
(Tarekgne et al. 2015) | 2012/13 | Tigray | Major cities | Fermented milk | Milk and product shop, cafeteria | 51 | 13(25.4) |
(Tarekgne et al. 2015) | 2012/13 | Tigray | Major cities | Cheese | Market | 7 | 2(28.6) |
(Birhanu et al. 2013) | 2010 | Oromia | Jimma | Cheese | Open market | 150 | 27(18) |
(Addis et al. 2011) | 2008/9 | Oromia | Bishoftu | Cheese | Open market | 200 | 10(5) |