Climate Smart Agriculture

PHYSIOCHEMICAL PROPERTIES AND ANTIMICROBIAL EFFECT OF SMOKING MILK HANDLING CONTAINERS ON CAMEL AND COW MILK ACROSS THE MILK SUPPLY CHAIN IN THE SELECTED AREAS OF EASTERN ETHIOPIA

2024-12-01T00:00:00Z

PHYSIOCHEMICAL PROPERTIES AND ANTIMICROBIAL EFFECT OF SMOKING MILK HANDLING CONTAINERS ON CAMEL AND COW MILK ACROSS THE MILK SUPPLY CHAIN IN THE SELECTED AREAS OF EASTERN ETHIOPIA Fantu Negash; (PhD) Takele Walkaro; Proff) Mohammed Yousu his study evaluated containers smoking effect on the physicochemical and microbiological quality of camel and cow milk along the milk supply chains in the selected areas of Eastern Ethiopia. A total of 90 milk samples (54 were collected from producers in Babile district using simple random sampling technique, including 9 camel and 9 cow milk samples from each chlorine-disinfected, smoked, and non-smoked plastic milk handling containers, while 36 samples (6 camel and 6 cow milk samples) each from wholesalers in Babile and retailers in Harar and Dire Dawa were collected using snowball sampling technique. Physicochemical parameters and microbial count were analyzed using standard methods. It shows that camel milk in chlorine-disinfected containers had lower TA by 0.016% and 0.017% than samples in smoked and non-smoked containers. Also cow milk in chlorine-disinfected containers had less TA by 0.023% and 0.025% than samples from smoked and non-smoked containers, respectively. No significant differences (p > 0.05) in fat, protein, TS, ash, SNF and lactose contents among producers milk samples from chlorine disinfected, smoked and non-smoked plastic milk handling containers in both camel and cow milk samples).Camel milk from producers had significantly higher TS (12.2.6±0.15%) and SNF (8.68±0.37%) than the TS of 11.48±0.19% and 7.71±0.18% SNF in Dire Dawa retailer’s milk sample. Similarly, cow milk sample from producers had higher TS (13.69±0.2%), fat (4.7±0.14%), and SNF (9.0±0.19%) along the supply chains, while the highest titratable acidity (0.23±0.007%) in Diredawa retailers. The results of TBC, TCC, and LAB from producers were significantly lower (p<0.05) in camel and cow milk samples from chlorine disinfected plastic milk handling containers compared to milk samples from smoked and non-smoked plastic milk handling containers. Camel milk in smoked containers had 0.56 log unit lower TBC and 0.8 log unit lower TCC compared to samples in non-smoked containers. While cow milk had a 0.82 log unit reduction in TBC and 0.9 log unit reduction in TCC. Along the supply chain, TBC and TCC increased significantly (p<0.05), with the overall mean TBC of 5.42±0.56 log cfu/ml and TCC of 4.63±0.53 log cfu/ml in camel milk., while cow milk had higher overall values of 6.87±0.56 log cfu/ml (TBC) and 6.81±0.53 log cfu/ml (TCC).Additionally, the highest LAB count of 5.43±0.27 log cfu/ml was recorded in cow milk from Dire Dawa retailers. This finding suggests that smoking milk handling containers can improve the microbial quality of raw milk. However, effective sanitation practices are necessary and further studies are needed to assess the impact of containers smoking on pathogenic microorganisms 100p.

DAIRY HUSBANDRY PRACTICES AND MICROBIAL QUALITY OF RAW AND PASTEURIZED COW MILK IN WOLAITA SODO, TOWN, SNNPR, ETHIOPIA

2023-06-01T00:00:00Z

DAIRY HUSBANDRY PRACTICES AND MICROBIAL QUALITY OF RAW AND PASTEURIZED COW MILK IN WOLAITA SODO, TOWN, SNNPR, ETHIOPIA SIMON TESSEMA; Dr. Takele Wolkaro (PhD); Prof. Mitiku Eshetu (Professor) This study was conducted to evaluate dairy husbandry practices and microbial quality of raw and pasteurized cow milk samples in Wolaita Sodo town. A total of 156 milk producers which had at least one lactating cow were randomly selected from three kebeles were interviewed using a semi-structured questionnaire. From a subset of the surveyed respondents, a total of 70 (200/ml) milk samples and 30 packed pasteurized milk samples ( 500/ml plastic bags) pasteurized milk samples were collected from dif erent retail stores for microbial quality analysis and the prevalence of E. coli. The results of the study show that there was significant dif erence (X 2=9.42, p <0.051) and (X 2=5.97, p <0.051) age and sex among the study kebeles. Also the results of the study show that there was significant dif erence (X 2=8.33, p <0.061) and (X 2=13.5, p <0.001) received training on hygienic milk production and public health hazards associated with consumption of raw cow milk among the study kebeles. There were significant dif erences (X 2=26.76, p < 0.001) among the study kebeles regarding to feeding system for dairy cattle. Also There was significant dif erence (X 2=27.43, p <0.000) among the study kebeles regarding sources of water for dairy.The bedding condition, type of milk utensils, mixing of fresh milk with other purpose of milk production and barn cleaning frequencies were significantly dif erent (P<0.05). There was no significant dif erence (p>0.05) in milker hand wash and pre-milk wash of udder preparation. The mean total bacterial count (TBC) of milk was not significantly dif erent (P >0.05) among samples collected from three kebeles and there were significant dif erences (p<0.001) on TCC of milk among the study kebele. There was no significant dif erence (P > 0.05) in mean TBC and TCC among the three brands of pasteurized milk sample. The prevalence of E. coli was 35.7% (25/70) and 33.3% (10/30) in raw cow milk and pasteurized milk, respectively. Results of the current study clearly indicated that microbiological quality of raw cow milk and pasteurized milk is substandard by the time the milk reaches the consumers. Therefore, it is recommended that training and guidance should be given to milk producers and milk sellers 83

COAGULATION AND PREPARATION OF SOFT UNRIPENED CHEESE FROM CAMEL MILK USING CAMEL CHYMOSIN (CHY-MAX® M)

2017-06-01T00:00:00Z

COAGULATION AND PREPARATION OF SOFT UNRIPENED CHEESE FROM CAMEL MILK USING CAMEL CHYMOSIN (CHY-MAX® M) Walle, Tekuam; Ipsen, (Prof) Richard; Yusuf, (Dr) Mohammed The present study was carried out at Haramaya University dairy laboratory with the intention of investigating (1) the effect of camel chymosin on milk coagulation properties of camel milk and (2) the effect of camel chymosin and cooking on soft unripened cheese characteristics. Two experiments were conducted. The first experiment was on milk coagulation with completely randomized design (CRD) and different chymosin concentrations (40, 70 and 100 IMCU/L) were tested for gelation time (tg), maximum gel firmness (G’Max) and time for maximum gel firmness (tG’max). Whereas, the second experiment was on soft unripened cheesemaking with 3x2 factorial design with CRD arrangement and the effect of different camel chymosin concentrations (40, 70, and 100 IMCU/L) and cooking were tested for cheese quality, cheese yield, texture profile analysis (TPA) hardness and sensory attributes. Significantly Shortest gelation time (p<0.01) was observed by both 100 IMCU/L (348sec) and 70 IMCU/L (433sec) and highest maximum gel firmness (p<0.05) was observed for 40 IMCU/L (61.9 pa). With 100 IMCU/L significantly highest (p<0.05) yield, protein, and TPA hardness (11.93gm, 17.73%, and 5.85N respectively) are showed. Uncooked cheese samples showed significantly higher yield (11.48 gm) (p<0.05) than cooked cheese samples. But, cooked cheese samples showed significantly lower pH (p<0.001), lower fat (p<0.05), higher TS (p<0.05) (5.01, 19.25gm and 41.47% respectively) and higher TPA hardness (3.65 N) (p<0.05). Regarding interaction effect, higher yield was observed on 100 IMCU/L Uncooked cheese samples (12.60gm). Significantly higher protein (18.40gm), total solid (42.98gm), ash (2.20gm) content and TPA hardness (6.89 N) (p<0.001) are observed for100 IMCU/L Cooked. The color, texture and appearance of 40 IMCU/L cooked cheese scored higher value. Whereas the taste, aroma and overall acceptance of 70 IMCU/L cooked cheese is showed higher score. Considering better consumer acceptance and comparable yield and quality; using medium level camel chymosin concentration (70 IMCU/L) was found to be the best. Again considering higher TPA hardness, higher acceptance and better quality for cooked cheeses, it can be concluded that cooking the cheese curd is mandatory. So, using 70 IMCU/L with cooking results acceptable quality. 93p.

EVALUATING THE EFFECTS OF MESOPHILIC STARTER CULTURES ON TEXTURE AND CONSUMER ACCEPTABILITY OF FERMENTED CAMEL MILK

2018-06-01T00:00:00Z

EVALUATING THE EFFECTS OF MESOPHILIC STARTER CULTURES ON TEXTURE AND CONSUMER ACCEPTABILITY OF FERMENTED CAMEL MILK Waktola, Amsalu; Ipsen, (Prof) Richard; Eshetu, (PhD) Mitiku The aims of this study were to evaluate effects of mesophilic starter cultures, camel milk powder (CMP) and microbial transglutaminase (MTGase) on the texture, viscosity, sensory and physicochemical properties of fermented camel milk.The experiment was designed as a full factor experiment with two starter cultures (R-707 and CHN-22), two levels of CMP (with and without) and two levels of MTGase (with and without). The analyses of fermented camel milk weremade for their physicochemical, sensory and textural properties as well as for their viscosity. Thefermented camel milk produced usingCHN-22 starter culture with MTGase was significantly (P < 0.05) lower in titratable acidity as compared to that produced using CHN-22 starter culture without MTGase.R-707 starter culture resulted in fermented milk which was significantly (P < 0.05) higher in cohesiveness and adhesiveness than CHN-22 starter culture.The addition of CMP significantly (P < 0.05) decreased the firmness, cohesiveness and adhesiveness of the fermented camel milk. The firmness of fermented camel milk produced without both CMP and MTGase was significantly (P < 0.05)higher than that produced with CMP and without MTGase.The cohesiveness of the fermented camel milk was significantly (P < 0.05) higher when made using R-707and MTGase compared to using CHN-22.The use of R-707 starter culture with addition of CMP significantly (P < 0.05) decreased the aroma of the fermented camel milk as compared to R-707 starter culture without CMP. The viscosity of the fermented camel milk produced using CHN-22 starter culture with addition of CMP was significantly (P < 0.05) higher than that madeusing R-707 starter culture with addition of CMP. Also, the use of CHN-22 starter culture with MTGase had significantly (P < 0.05) improved the viscosity of the fermented camel milk. The fermented camel milk produced by the addition of CMP was significantly (P < 0.05) higher in viscosity than that of without CMP. In general, the addition of CMP did not improve (even had a negative effect on) the textural attributes of the fermented camel milk samples. Addition of MTGase had improved all the textural attributes of the fermented camel milk samples 82p.