Production practice, microbial quality and consumer acceptability test of traditionally produced butter in North Shoa Zone, Oromia Regional State, Ethiopia

Asrat Diriba; Mitiku Eshetu; Yonas Hailu

doi:10.1016/j.heliyon.2023.e17510

Production practice, microbial quality and consumer acceptability test of traditionally produced butter in North Shoa Zone, Oromia Regional State, Ethiopia

Heliyon. 2023 Jun 23;9(6):e17510. doi: 10.1016/j.heliyon.2023.e17510. eCollection 2023 Jun.

Authors

Asrat Diriba¹, Mitiku Eshetu², Yonas Hailu²

Affiliations

¹ Department of Animal Sciences, College of Agriculture and Natural Resource, Dilla University, P. O. Box: 419, Dilla, Ethiopia.
² School of Animal and Range Sciences, Haramaya University, P.O. Box: 138, Haramaya, Ethiopia.

Abstract

'The study was conducted to evaluate the production practices and microbial quality of butter produced in North Shoa Zone, Oromia Regional State, Ethiopia. The result of the study revealed that the educational status of households in the study area was 53.3% illiterate, 33.9% in elementary school, and 12.8% in high school. In the study area, 76.7% of the farmers dip their fingers into the milk during milking. Butter was taken to market by packing with plant leaves (30.6%), plastic sheet (11.1%), or plant and plastic sheet alternatively (58.3%). About 12.2% of the farmers do not treat the water. The practise of treating underground water with chlorine accounts for 82.9% of the study area. A total of 180 respondents were randomly selected for the survey from six purposefully selected kebeles in the Wachale district. A total of 34 butter samples (thirty from three open markets, equally ten from each, two butter samples from cooperatives, and two laboratory made butter samples) were collected and analyzed. The aerobic mesophilic bacteria count was significantly (P < 0.05) higher (6.48 log cfu/g) in butter samples from Muke Turi than Wabari (6.36 log cfu/g). The coliform count was significantly (P < 0.05) lower in laboratory made butter (2.96 log cfu/g) than others. The Escherichia coli count was significantly (P < 0.05) higher in butter sample collected from Muke Turi (3.46 log cfu/g) than Wabari (3.29 log cfu/g). Staphylococcus aureus was significantly (P < 0.05) higher in Gimbichu butter (5.46 log cfu/g) samples. Listeria monocytogenes was significantly (P < 0.05) higher in Gimbichu butter, whereas no count of this colony was found in the cooperative and prototype butter samples. The color and aroma of butter made in laboratory have a significantly (P < 0.05) higher score than butter collected from open market. The microbial qualities of butter from three open markets except Gimbichu were substandard. The butter sample from the prototype was relatively compliant with the microbial quality standard, an indication of possibilities for improvement.

Keywords: Dairy; Evaluation; Product; Sensory.