A Comparison on Microbial Conditions Between 
 Traditional Dairy Products Sold in Karak and Same Products Produced 
 by Modern Dairies

Al-Tahiri, R.

doi:10.3923/pjn.2005.345.348

Cited by 28 publications

(1 citation statement)

References 7 publications

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“…This attributed to poor in pre-milking washing udder, washing milking utensils with boiled water and quality water used for cleaning utensils in traditional fermented ititu. It also due to the fact that S. aureus appears in milk from cows affected with mastitis [24].…”

Section: ) Staphylococcus Aureusmentioning

confidence: 99%

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

Hussien¹,

Hailu²,

Eshetu³

2021

OJAS

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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

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Section: ) Staphylococcus Aureusmentioning

confidence: 99%

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

Hussien¹,

Hailu²,

Eshetu³

2021

OJAS

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Food Safety Issues Associated With Milk: A Review

Singhal

Kaushik

Hussain

et al. 2020

Safety Issues in Beverage Production

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Microbiological safety and physicochemical composition of Bongo, a traditional fermented milk product from Lyantonde district, Uganda

2020

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A Comparison on Microbial Conditions Between Traditional Dairy Products Sold in Karak and Same Products Produced by Modern Dairies

Cited by 28 publications

References 7 publications

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

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

Food Safety Issues Associated With Milk: A Review

Microbiological safety and physicochemical composition of Bongo, a traditional fermented milk product from Lyantonde district, Uganda

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A Comparison on Microbial Conditions Between Traditional Dairy Products Sold in Karak and Same Products Produced by Modern Dairies

Cited by 28 publications

References 7 publications

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

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

Food Safety Issues Associated With Milk: A Review

Microbiological safety and physicochemical composition of Bongo, a traditional fermented milk product from Lyantonde district, Uganda

Contact Info

Product

Resources

About

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

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