ayib

Although proteolytic yeasts are important in cheese types that require ripening, their presence in a fresh product such as ayib is undesirable.

7 Fermented Milks Past, Present, and Future 1992

Cool, creamy ayib Ethiopian cottage cheese, homemade by Sebel and a green salad with Italian dressing were refreshing sides.

Archive 2005-10-01 2005

This is ayib, and she tells us to eat it with the food.

Swept Off My Feet, Fassica Ethiopian Restaurant 2005

Cool, creamy ayib Ethiopian cottage cheese, homemade by Sebel and a green salad with Italian dressing were refreshing sides.

I'll Always Remember My First - Fassica Ethiopian 2005

This is ayib, and she tells us to eat it with the food.

Archive 2005-05-01 2005

The findings in the previous studies indicated that ayib purchased from local markets was highly contaminated with various microorganisms.

7 Fermented Milks Past, Present, and Future 1992

Traditional ayib making has been described by O'Mahony (1).

7 Fermented Milks Past, Present, and Future 1992

However, despite its high moisture content, the low pH of ayib may prevent the further proliferation of various microorganisms.

7 Fermented Milks Past, Present, and Future 1992

Effect of curd cooking temperatures on the microbiological qualities of ayib, a traditional cottage cheese.

24 Commercialization of Fermented Foods in Sub-Saharan Africa 1992

Since Awassa is an open-air market, ayib was generally handled at ambient temperatures (about 25° to 27°C during the study period).

7 Fermented Milks Past, Present, and Future 1992