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ARS Home » Midwest Area » Bowling Green, Kentucky » Food Animal Environmental Systems Research » Research » Publications at this Location » Publication #361023
Research Project: Developing Safe, Efficient and Environmentally Sound Management Practices for the Use of Animal Manure

Location: Food Animal Environmental Systems Research

Title: Interventions towards improving the microbiological quality of traditional yoghurt in Borana pastoral communities, Ethiopia

Author
item AMENU, KEBEDE - Addis Ababa University
item WIELAND, BARBARA - International Livestock Research Institute Ethiopia
item Agga, Getahun
item KERRO DEGO, OUDESSA - University Of Tennessee
item TIKI, WAKTOLE - Ethiopian Civil Service University
item DESTA, HIWOT - International Livestock Research Institute Ethiopia
item GRACE, DELIA - International Livestock Research Institute (ILRI) - Kenya
item AMDHUN, KASECH - Addis Ababa University
item HUNDUMA, DIRIBA - Arsi University
item HILALI, MUHI EL-DINE - International Centre For Agricultural Research In The Dry Areas (ICARDA)
item ALONSO, SILVIA - International Livestock Research Institute Ethiopia

Submitted to: American Dairy Science Association Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 3/28/2019
Publication Date: 6/26/2019
Citation: Amenu, K., Wieland, B., Agga, G.E., Kerro Dego, O., Tiki, W., Desta, H., Grace, D., Amdhun, K., Hunduma, D., Hilali, M., Alonso, S. 2019. Interventions towards improving the microbiological quality of traditional yoghurt in Borana pastoral communities, Ethiopia. American Dairy Science Association Abstracts. Paper No. 77836.

Interpretive Summary:

Technical Abstract: Livestock play a significant role in the livelihood of the Borana pastoral communities of Ethiopia where milk is a common food. Poor hygienic practices during milk production, handling and processing coupled with raw milk consumption, a common culture in the area, can be a significant risk for the consumer health. We conducted field and laboratory experiments to assess the impact of different practices on the bacterial quality of yoghurt. Under field trial we investigated the impact of stainless-steel container on bacterial load and its cultural acceptability in comparison with a traditionally used container by the community. The bacterial loads of the yoghurt prepared using traditional and stainless-steel milk containers did not differ. Most of the informants appreciated the stainless-steel container for its convenience to easily cover the lid but no immediate reason to use as substitute of the traditional container. Some of the reasons for not accepting the stainless steel include (1) less absorption can take and lose the smoke odor quickly, (2) the container becomes hot during the day and cold in the night unnecessarily accelerates souring of milk, (3) the containers are not decorated like traditional one and (4) the wide mouth of the stainless-steel container does not hold enough smoke during fumigation. Moreover, 55.8% of the respondents indicated that yoghourt prepared using the traditional container has a better taste. In a laboratory experiment we examined the effect of sanitizing traditional and stainless-steel milk containers using the smoke of different trees on the bacterial load of traditionally produced yoghurt. Results showed that traditional container compared with stainless steel and smoking from the burning wood compared with fumigation significantly reduced bacteria loads. We conclude that external technologies and practices do not have added value in improving the milk quality, nor they are readily acceptable by the Borana pastoral community.