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首页> 外文期刊>Science Research >Production Practices of Ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia
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Production Practices of Ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia

机译：埃洛米亚地区奥罗马地区所选区ITITU（传统发酵牛奶）的生产实践

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摘要

The study was conducted at Yabello, Arero and Dire districts of Borana zone, Oromia Regional State, Ethiopia to assess production practices of ititu produced in the study area. A total of 180 households selected purposively from three districts, and then six Kebeles were randomly selected from three districts for the survey study. The result of the survey showed that, among the interviewed households, only 39% and 3% wash their hands and wash udder of a cow before milking, respectively. Most pastoral households used pond water for cleaning milk utensils (67%) followed by a hand-dug well (14%). According to respondents, itituis made from cow milk by spontaneous fermentation without the addition of any starter culture. The removal of the whey part (i.e. called "Dhama" in local language) from fermented milk is more practiced within 3-4 days of interval and followed by adding the fresh milk to fill Gorfa (The complete process of fermentation takes place for 15 days under room temperature in Gorfa). The results indicated that the quality of traditional ititu was substandard and not safe for consumption. This in general, the production of ititu in the study area requires awareness creation of keeping good hygienic quality for ititu making in order to make it safe from the public health point of view.
机译：该研究在埃拉纳区的Yabello，Arero和Reire地区进行，奥罗马亚州地区国家，埃塞俄比亚，以评估研究区中产生的ITITU的生产实践。共有180名从三个地区选出的户主，然后从三个地区随机选择六个凯勒斯进行调查研究。调查结果表明，在采访的家庭中，只有39％和3％的人洗手，并在挤奶前分别洗手并洗净牛。大多数田园家庭使用池塘水清洗牛奶器具（67％），然后是手工挖井（14％）。根据受访者，Itituis通过自发发酵制成的牛奶，而不会增加任何起始培养物。从发酵牛奶中除去乳清部分（即称为“Dhama”）从发酵牛奶中的3-4天内施加，然后加入新鲜牛奶以填充甘甘（完整的发酵过程5天）在Gorfa的室温下）。结果表明，传统的ITITU质量不合格，不安全的消费。这通常，研究领域的ITITU的生产需要了解为ITITU制作保持良好的卫生质量，以便从公共卫生的角度来看。

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