Abstract:
The study was conducted in Wachale district, North Shoa Zone of Oromia Regional State
with the objectives of assessing microbial quality and consumer acceptability of traditional
butter produced in the district. A total of 180 households, 30 farmers from each six kebeles
were randomly selected. A total of 34 butter samples were collected and analyzed at Holeta
Dairy Technology Laboratory; that 30 samples were from open market, 4 samples from
cooperative and prototype sample (laboratory made sample). Consumer acceptability test
was conducted by twenty adults who are accustomed to butter consumption. The results
from study area revealed that majority (53.3%) of the respondents were illiterate. Of the
study area 76.7% of the farmers dip their fingers into the milk during milking. The aerobic
mesophilic bacteria count (AMBC) was significantly (P<0.05) higher (6.48 log cfu/g) in
butter samples from Muke Turi than Wabari (6.36 log cfu/g). The coliform count (CC) was
significantly (P<0.05) lower in laboratory made butter (2.96 log cfu/g) than others. E. coli
count was significantly (P<0.05) higher in butter sample collected from Muke Turi (3.46
log cfu/g) than Wabari (3.29 log cfu/g). Yeast and mold count in prototype butter was
significantly (P<0.05) lower (3.58 log cfu/g) than other samples of the study area.
Staphylococcus aureus was significantly (P<0.05) higher in Gimbichu butter (5.46 log
cfu/g) samples. L. monocytogenes was significantly (P<0.05) higher in Gimbichu butter
whereas no count of this colony in cooperative and prototype butter samples. The color,
aroma and texture of prototype butter is significantly (P<0.05) higher than other butter
samples. Butter from cooperatives has significantly (P<0.05) higher acceptability than
butter collected from Muke Turi, Wabari and Gimbichu area. Generally, the butter
handling methods in the study area is poor in hygiene. The microbial qualities of butter
from three open markets (Muke Turi, Wabari and Gimbichu) were substandard. Therefore,
based on the finding of this study intervention works regarding hygienic and good butter
production practice is required in the study area.
