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Seasonal Comparison of Microbial Hygiene Indicators in Raw and Pasteurized Milk, and Cottage Cheese Collected across Dairy Value Chain in Three Regions of Ethiopia
Nahusenay, H.; Tola, A.; Sisay Tessema, T.; Vipham, J.; Woldegiorgis, A.Z. Seasonal Comparison of Microbial Hygiene Indicators in Raw and Pasteurized Milk and Cottage Cheese Collected across Dairy Value Chain in Three Regions of Ethiopia. Foods2023, 12, 4377.
Nahusenay, H.; Tola, A.; Sisay Tessema, T.; Vipham, J.; Woldegiorgis, A.Z. Seasonal Comparison of Microbial Hygiene Indicators in Raw and Pasteurized Milk and Cottage Cheese Collected across Dairy Value Chain in Three Regions of Ethiopia. Foods 2023, 12, 4377.
Nahusenay, H.; Tola, A.; Sisay Tessema, T.; Vipham, J.; Woldegiorgis, A.Z. Seasonal Comparison of Microbial Hygiene Indicators in Raw and Pasteurized Milk and Cottage Cheese Collected across Dairy Value Chain in Three Regions of Ethiopia. Foods2023, 12, 4377.
Nahusenay, H.; Tola, A.; Sisay Tessema, T.; Vipham, J.; Woldegiorgis, A.Z. Seasonal Comparison of Microbial Hygiene Indicators in Raw and Pasteurized Milk and Cottage Cheese Collected across Dairy Value Chain in Three Regions of Ethiopia. Foods 2023, 12, 4377.
Abstract
There is a limited data on variation of microbial hygiene load in dairy products during different seasons. In this study, a longitudinal design with a simple random sampling method was used to collect data in the dry season (January to April) and wet season (June to August). A total of 448 milk and cottage samples were collected from 3 regions. Enumeration of total aerobic mesophilic bacteria (APC), total coliforms (TCC), and Escherichia coli (EC) was performed according to standard methods. Independent t-test 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 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 were significantly varied with season. Hence, a sustainable awareness creation on hygienic milk production and handling that comprehend seasonal influence should be implemented to improve the safety of milk.
Keywords
Milk; Cottage cheese; indicators bacteria; raw milk; seasonality; pasteurized milk; value chain
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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