Journal of Food Processing & Technology

Sintayehu Yigrem

Publications

• Research Article
  Assessment of Microbial Quality and Safety of a Traditional Fermented Milk-‘Irgo’, Collected from Hawassa City, South Ethiopia
  Author(s): Sintayehu Yigrem and Haile WelearegaySintayehu Yigrem and Haile Welearegay
  
  Milk in Ethiopia is mainly produced under three livetsock production systems, notably the pastoral, the mixed crop livestock and urban/peri-urban dairy systems. Although proximity to market favors urban dairy producers, there still exist various challenges among which are safety and quality issues. This study was initiated to assess the microbial qualities and safety of fermented milk–Irgo, which is one of the most prevalent forms of dairy products produced and marketed by urban dairy producers and intermediate traders in Hawassa city, southern Ethiopia. A total of 120 samples (raw milk=60 and Irgo=60) were collected from dairy shops in Hawassa city. Formal interviews on milk and Irgo handling practices were followed by microbial analysis of the products. The mean aerobic mesosphilic bacterial count (AMBC), coliform count (CC), Staphylococcus count (Staph. C) and lactic.. View More»
  DOI: 10.4172/2157-7110.1000431

  Abstract PDF