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

Abstract

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 log10cfu/ml, respectively for traditional ititu. Whereas, the corresponding values for the laboratory-made ititu were 4.17 ± 0.55 log10cfu/ml, 0, 5.76 ± 0.57 log10cfu/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.