{"title":"埃塞俄比亚奥罗米亚州Borena地区选定地区ititu(传统发酵牛奶)的理化性质和微生物质量","authors":"Beshir Hussien, Y. Hailu, Mitiku Eshetu","doi":"10.4236/OJAS.2021.112010","DOIUrl":null,"url":null,"abstract":"The study was conducted to investigate the physicochemical \nproperties and microbial quality of ititu produced in \nthe Borana zone. A total number \nof 35 ititu samples, 30 traditionally made plus 5 \nlaboratories made ititu, were analyzed for their physicochemical \nproperties and microbiological quality. The overall average (±SD) values for pH, titratable acidity, total \nprotein, fat, total solids, and ash were 3.59% ± 0.04%, 2.86% ± \n0.18%, 7.26% ± 0.41%, 9.85% ± 0.73%, 21.23% ± 1.48%, and 0.84% ± 0.11%, \nrespectively for traditionally made ititu. The result \nof all physicochemical parameters of traditional ititu \nwas not significantly) different (P > 0.05) with \nlaboratory-made ititu (control sample).The average \n(±SD) total bacteria count (TBC), coliform count (CC), yeast and mould count \n(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 \ntraditional 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 \n0, respectively. Significant (P 0.05) differences were observed between \ntraditional and laboratory-made ititu for coliform, \nS. aureus and L. monocytogenes count. The Prevalence of pathogenic \nmicroorganisms for S. aureus and L. monocytogenes were 33.33% and \n6.67%, respectively for traditionally \nmade ititu while \nnot detected for laboratory-made ititu. The results \nindicated that the quality of traditional ititu was substandard and not \nsafe for consumption. This in general, the production of ititu \nin the study area requires intervention such as awareness creation of keeping \ngood hygienic quality and pasteurization (heating up to boiling) of milk to be \nused for ititu \nmaking in order to make it safe from the public health point of view.","PeriodicalId":62784,"journal":{"name":"动物科学期刊(英文)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Physicochemical Properties and Microbiological Quality of ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia\",\"authors\":\"Beshir Hussien, Y. Hailu, Mitiku Eshetu\",\"doi\":\"10.4236/OJAS.2021.112010\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The study was conducted to investigate the physicochemical \\nproperties and microbial quality of ititu produced in \\nthe Borana zone. A total number \\nof 35 ititu samples, 30 traditionally made plus 5 \\nlaboratories made ititu, were analyzed for their physicochemical \\nproperties and microbiological quality. The overall average (±SD) values for pH, titratable acidity, total \\nprotein, fat, total solids, and ash were 3.59% ± 0.04%, 2.86% ± \\n0.18%, 7.26% ± 0.41%, 9.85% ± 0.73%, 21.23% ± 1.48%, and 0.84% ± 0.11%, \\nrespectively for traditionally made ititu. The result \\nof all physicochemical parameters of traditional ititu \\nwas not significantly) different (P > 0.05) with \\nlaboratory-made ititu (control sample).The average \\n(±SD) total bacteria count (TBC), coliform count (CC), yeast and mould count \\n(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 \\ntraditional 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 \\n0, respectively. Significant (P 0.05) differences were observed between \\ntraditional and laboratory-made ititu for coliform, \\nS. aureus and L. monocytogenes count. The Prevalence of pathogenic \\nmicroorganisms for S. aureus and L. monocytogenes were 33.33% and \\n6.67%, respectively for traditionally \\nmade ititu while \\nnot detected for laboratory-made ititu. The results \\nindicated that the quality of traditional ititu was substandard and not \\nsafe for consumption. This in general, the production of ititu \\nin the study area requires intervention such as awareness creation of keeping \\ngood hygienic quality and pasteurization (heating up to boiling) of milk to be \\nused for ititu \\nmaking in order to make it safe from the public health point of view.\",\"PeriodicalId\":62784,\"journal\":{\"name\":\"动物科学期刊(英文)\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"动物科学期刊(英文)\",\"FirstCategoryId\":\"1091\",\"ListUrlMain\":\"https://doi.org/10.4236/OJAS.2021.112010\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"动物科学期刊(英文)","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.4236/OJAS.2021.112010","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Physicochemical Properties and Microbiological Quality of ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia
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.