Evaluation of the Chemical and Microbial Properties of Domestic Commercial Pasteurized Milk Available in Addis Ababa, Ethiopia
| dc.contributor.advisor | Yilma, Zelalem (PhD) | |
| dc.contributor.advisor | Gashu, Dawd (PhD) | |
| dc.contributor.author | Mebratu, Anteneh | |
| dc.date.accessioned | 2018-06-18T14:07:43Z | |
| dc.date.accessioned | 2023-11-09T15:32:30Z | |
| dc.date.available | 2018-06-18T14:07:43Z | |
| dc.date.available | 2023-11-09T15:32:30Z | |
| dc.date.issued | 2015-07 | |
| dc.description.abstract | Over the past few years private dairy processing industries have flourished and as a result the volume of domestic commercial pasteurized milk supplied to the urban market particularly to the capital has increased. However the chemical composition and microbial quality of these products is poorly understood. This study was conducted to evaluate the chemical and microbial properties from ten different domestic commercial pasteurized milk brands available in Addis Ababa. The mean total bacterial and coliform count was 1.4 x 107cfu/ml and 5.1 x 102cfu/ml respectively. These values exceeded the maximum acceptable regulatory limits of the Ethiopian Standards which is 105cfu/ml for total bacteria and 10 cfu/ml for coliforms. While E.coli should not be detected in heat treated foods, 60% of the samples analyzed were positive for E.coli and their mean value was 1.9 x 101MPN per gram. The average values of major chemical compositions were found to be; 2.95 % fat, 2.75 % protein, 9.45 % total solids and 6.46 % solids not fat. The values of the chemical compositions, except for the fat, were below the minimum regulatory limit of the Ethiopian Standards which requires 1.5 - 3.5 % fat, 3.2 % protein, 12.8 % total solids and 9.3 - 11.3 % solids not fat. The disparity between the results observed and the nutritional label was even higher. The poor microbial results suggest the possibility of inadequate plant cleanliness, low microbial quality raw material milk, defective pasteurization process and/or post pasteurization contamination. The likely causes for the lower values of chemical composition are the use of low quality starting milk or addition of water. Therefore this study could be helpful to processing industries, government regulatory bodies and consumers by providing information on the chemical and microbial qualities and suggestions for improvement opportunities. Keywords: Pasteurized milk; Chemical quality; Microbial quality;, Coliform;, E. coli 1 | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/1410 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Pasteurized milk; Chemical quality; Microbial quality;, Coliform;, E. coli 1 | en_US |
| dc.title | Evaluation of the Chemical and Microbial Properties of Domestic Commercial Pasteurized Milk Available in Addis Ababa, Ethiopia | en_US |
| dc.type | Thesis | en_US |