PHYSICOCHEMICAL AND MICROBIOLOGICAL EVALUATION OF LOCALLY PRODUCED ERGO AND COMMERCIAL YOGHURT SOLD IN ADDIS ABABA, ETHIOPIA

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Abstract:

The amount of local and commercial yoghurt provided to the urban market, particularly to the capital, has expanded as a result of the dairy processing industries' recent growth. However, the physicochemical and microbial quality of these products is poorly understood. Therefore, this study was conducted to evaluate the physicochemical and microbial properties and antimicrobial susceptibility of pathogenic bacteria from different yoghurt types sold in Addis Ababa. A total of 40 (20 local and 20 commercial) yoghurt samples were collected from markets in Addis Ababa. A random sampling technique was employed to select local yoghurt samples and based on their processing potential a purposive sampling technique was employed for commercial yoghurt samples. Yoghurt samples were analysed for physicochemical (pH, moisture, ash, fat, Total Solid and Solid Not Fat) and microbial quality analyses were performed according to the manual of microbiological analysis for TVBC whereas, Yeast and mould and coliform count were conducted using TEMPO system. Antimicrobial susceptibility test was also carried out using Vitek ® 2 AST-GN96 card and Vitek ® 2 AST-G79 cards. The data were analysed using SPSS version 21 and a p-value

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PHYSICOCHEMICAL AND MICROBIOLOGICAL EVALUATION OF LOCALLY PRODUCED ERGO AND COMMERCIAL YOGHURT SOLD IN ADDIS ABABA, ETHIOPIA

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