African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6858

Article in Press

Physicochemical analysis and microbial quality of cow butter obtained from Menz district of Amhara region, Ethiopia.

LINA GAZU MEGO

  •  Received: 04 January 2018
  •  Accepted: 04 April 2018
Menz is long been known for its quality butter production but Traditional milk products are generally reported to be of substandard quality. Therefore this investigation was conducted to access physiochemical and microbial quality of Menz Butter along the market value chain. The study was conducted by using laboratory analysis of physiochemical and microbial quality. The microbiological count data were transformed to log10 values before statistical analysis. Overall values of 15.05%:82.62%: 2.09%, 14.26%:83.44%: 2.77%, 14.25%: 83.30%: 1.03%, 14.58%: 83.82%: 3.58% and 12.52%: 83.96%: 2.82% moisture content, fat content and free fatty acid were observed from samples collected from farmers, traders, butter made by investigators, Tarmaber and Addis Ababa respectively. In general an overall mean of 3.94 x109 : 2.66 x106, 1.83 x106, 3.44 x109 : 3.03 x106: 1.31 x106, 3.26 x109: 1.61 x106:, 1.77 x106, 4.19x109 : 2.69x106: 1.56 x106 and 4.20x109 :2.10x106: 1.45 x106 Total Aerobic Mesophilic Bacterial Count, total coliform and Yeast and mold counts were observed from farmers sample, from traders, from churned samples, from Tarmaber and from Addis Ababa were recorded. There is unhygienic production and processing of butter in the study area. Both physiochemical and microbial analysis shows the substandard traditional production system of the area which calls for improvement. Improvements are required on introduction of modern butter production technologies and awareness creation on hygienic production, processing and handling of butter.

Keywords: bacterial count, fat content, market value chain, Menz butter, moisture content.