Physicochemical Properties and Microbiological Quality of &i&ititu&/i& (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia

Beshir Hussien; Yonas Hailu; Mitiku Eshetu

摘要

The study was conducted to investigate the physicochemical properties and microbial quality of ititu produced in the Borana zone . A total number of 35 ititu samples, 30 traditionally made plus 5 laboratories made ititu , were analyzed for their physicochemical properties and microbiological quality . The overall average (±SD) values for pH, titratable acidity, total protein, fat, total solids, and ash were 3.59 % ± 0.04 % , 2.86 % ± 0.18% , 7.26 % ± 0.41% , 9.85 % ± 0.73 %, 21.23 % ± 1.48 %, and 0.84 % ± 0.11 %, respectively for traditionally made ititu . The result of all physicochemical parameters of traditional ititu was not significantly) different (P > 0.05) with laboratory-made ititu (control sample).The average (±SD) total bacteria count (TBC), coliform count (CC), yeast and mould count (YMC), Staphylococcus aureus count and Listeria monocytogenes count were 8.36 ± 1.29 , 3.47 ± 0.51 , 8.06 ± 1.28 , 3.79 ± 0.91 and 3.15 ± 0.17 log _( 10 ) cfu/ml, respectively for traditional ititu . Whereas, the corresponding values for the laboratory-made ititu were 4.17 ± 0.55 log _( 10 ) cfu/ml, 0, 5.76 ± 0.57 log_(10)cfu/ml, 0 and 0, respectively. Significant (P < 0.05) differences were observed between traditional and laboratory-made ititu for coliform, S. aureus and L. monocytogenes count. The Prevalence of pathogenic microorganisms for S. aureus and L. monocytogenes were 33.33% and 6.67%, respectively for traditionally made ititu while not detected for laboratory-made ititu . 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 intervention such as awareness creation of keeping good hygienic quality and pasteurization (heating up to boiling) of milk to be used for ititu making in order to make it safe from the public health point of view.

机译：进行该研究以研究博拉纳区生产的ITITU的物理化学性质和微生物质量。传统上制造的35 Ititu样品的总数为Plus 5实验室 Ititu，分析了它们的物理化学性质和微生物质量。 pH值，可滴定酸度，总蛋白质，脂肪，总固体和灰分的总体平均值（±SD）值为3.59％±0.04％，2.86％±0.18％，7.26％±0.41％，9.85％±0.73％，21.23分别为传统上制造的 ITITU，分别为0.84％±0.11％。所有传统 Ititu的物理化学参数的结果不显着）不同（p> 0.05），具有实验室制作的 Ititu（对照样品）。平均（±SD）总细菌数量（TBC），大肠杆菌计数（CC），酵母和模数（YMC），金黄色葡萄球菌数量和李斯特菌单核细胞元计数为8.36±1.29,3.47±0.51,8.06±1.28,3.79±0.91和3.15±0.17 log _（10） CFU / ml分别用于传统 Ititu。然而，实验室制造的相应值 Ititu为4.17±0.55 log _（10）cfu / ml，0,5.76±0.57 log_（10）Cfu / ml，0和0。在传统和实验室制造的中，观察到显着的（P <0.05）差异 ititu，用于大肠杆菌，金黄色葡萄球菌和L.单核细胞元数。对于传统上制造的 Ititu ，分别为23.33％和6.67％，分别为33.33％和6.67％，同时未检测到实验室制造的 I Ititu，分别为33.33％和6.67％。结果表明，传统 Ititu的质量是不合格的，不安全的消费。这通常，研究领域的 Ititue的生产需要干预，如意识创造，以便保持良好的卫生质量和巴氏杀菌（加热到沸腾）牛奶以用于 Ititu制作，使其安全地免受公共卫生的观点。

Physicochemical Properties and Microbiological Quality of &i&ititu&/i& (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia

摘要

著录项

相关主题

期刊订阅