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, Yonas Hailu, Mitiku Eshetu
KEYWORDS:
ititu, Cow, Fermented Milk, Microbiology, Physicochemistry
JOURNAL NAME:
Open Journal of Animal Sciences,
Vol.11 No.2,
April
8,
2021
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.