| Autor: |
Nahusenay H; Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, New Graduate Building, Addis Ababa P.O. Box 1176, Ethiopia.; Food Science and Nutrition Research Directorate, Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 036, Ethiopia., Tola A; Holeta Agricultural Centre, Ethiopian Institute of Agricultural Research, Holeta P.O. Box 036, Ethiopia., Sisay Tessema T; Institute of Biotechnology, New Graduate Building, Addis Ababa University, New Graduate Building, Addis Ababa P.O. Box 1176, Ethiopia., Vipham J; Department of Animal Science and Industry, Kansas State University, 247 Weber Hall, Manhattan, KS 66506, USA., Woldegiorgis AZ; Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, New Graduate Building, Addis Ababa P.O. Box 1176, Ethiopia. |
| Abstrakt: |
A longitudinal design with a simple random sampling method was used to collect and compare microbial hygiene levels between the dry season (January to April) and wet season (June to August). A total of 456 milk and cottage cheese samples were collected from each site along the dairy value chain from three regions. Enumeration of total aerobic mesophilic bacteria (APC), total coliforms (TCC), and Escherichia coli (EC) was performed according to standard methods. Independent t -tests were employed to assess the significant variation at ( p < 0.05) between the two seasons. The cumulative result of APC of 7.61 log cfu/mL and g and TCC of 3.50 log cfu/mL in the dry season were significantly higher than the wet season of 7.15 log cfu/mL and 2.49 log cfu/mL, respectively, whereas generic E. coli count (EC) was significantly higher in the wet season (0.70 log cfu/mL and g) than that in the dry season (0.40 log cfu/mL and g). The results of hygienic indicator microbial load significantly varied with season. Hence, hygienic milk production and handling practices that comprehend seasonal influence should be implemented to improve the safety of milk. |
