ANALYSIS OF MICROBIAL QUALITY AND CONSUMER ACCEPTABILITY TEST OF TRADITIONAL BUTTER PRODUCED IN WACHALE DISTRICT, NORTH SHOA ZONE, OROMIA REGIONAL STATE

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.