Spices have been used by human being for thousands of years having multipurpose functional roles such as medicinal use, preservation of food, improving the flavor and aroma of foods. This is also widely used in Ethiopian dairy products. This study was conducted in Tambaro woreda and Hosanna district to assess the traditional practices, types of spices and herbs used in preserving various dairy products in the study area. It was also used to identify the effect of spices on cottage cheese (ayib) and ghee microbial activities and acceptability under controlled laboratory experiments.
The study also explored the potential implications of spice uses towards the sensory properties of these dairy products. The experimental study was conducted as a follow-up to diagnostic survey. The cottage cheese were randomly assigned to either of three spice treatments Kororima and Tikur azimud, or Kororima and Netch azimud mixtures (equal ratio) at 0, 1, 3 and 5% levels by weight concentration, respectively. The ghee samples were randomly assigned to either of four spice treatments Kororima and Abish, or Tikur azimud and Netch azimud mixtures (equal ratio) at 0, 1, 3 and 5% levels by weight concentration, respectively.
Cottage cheese samples were stored for 6 days and ghee samples for 30 days at ambient temperature before parameter analysis. Cottage cheese samples were analysed every 24 hrs, while the ghee samples were analysed once in a week for compositional, microbial and sensory properties, which included total solids, ash, fat content, pH, total bacterial count, coliform, and yeast and mould counts. The sensory analysis included flaver, aroma, taste and overall acceptability of ghee and cottage cheese samples.
Data was analyzed using SPSS 16.The experimental study highlighted that cottage cheese samples treated with 3% of Korrorima and Netch azimud mixtures received the highest acceptability and lower YAM count(5.746cfu/g) and Coliform counts(1.792 cfu/g). The mean microbial load is higher on control sample (6.40 cfu/g YAM and 1.95cfu/g Coliform counts). Coli forms were absent in all ghee samples. Ghee sample treated with 5% of Kororrima and Abish mixtures revealed relatively higher overall acceptability. Usage of natural extract of spices and herbs is safe and promising option for consumer preference, preservation and shelf life extension of the dairy products.
Table of Contents
1. INTRODUCTION
1.1. Background and Justification
1.2. Statement of the Problem
1.3. Research Objectives
1.4. Significance and Scope of the Study
2. LITERATURE REVIEW
2.1 Dairy Production in Ethiopia
2.2. Handling Practices of Milk and Milk Products in Ethiopia
2.3. Factors that Affect Storage Quality of Dairy Products
2.4. Functional Properties of Spices and Herbs
2.5. Spoilage Microorganisms of Dairy Products
2.6. Microbial Quality of Ayib and Ghee
2.7. Physico - chemical Properties of Ayib and Ghee
2.8. Consumer Acceptability of Dairy Product
2.9. Spices Used in Ayib and Ghee Production Process in Ethiopia
2.10. Consumption of Milk and Milk Products in Ethiopia
3. MATERIALS AND METHODS
3.1. Description of the Study Area
3.2. Study Design
3.2.1. Survey
3.3. Laboratory experiment
3.3.1. Preparation of Spice powder
3.3.2. Preparation of Ayib
3.3.3. Preparation of Ghee Sample
3.5. Treatment arrangement
3.7. Experimental design
3.8. Microbial analysis
3.8.1. Total Bacterial count
3.8.2. Yeast and Mold Count
3.8.3. Coliform count
3.82. Physio-Chemical Analysis
3.8.3. Consumer acceptability
3.84. Data and Statistical analysis
4. RESULTS AND DISCUSSIONS
4.1. Socio -Demographic and Economic Characteristics of Study Households
4.2. Dairy Cattle Production System in the Study areas
4.2.1.Cattle Breeds
4.2.2. Reproductive Performance of Dairy Cattle
4.3. Milking and Storage Practices
4.4. Milk Production and Processing
4.5. Milk Processing
4.6. Use of Spices in Dairy Products
4.6.1. Fermented milk (Ergo)
4.6.2. Butter Milk (Arrera)
4.6.3. Traditional Butter (Kibe) and Ghee (Nitir Kibe)
4.6.4. Cottage cheese (Ayib)
4.7. Consumption and Utilization of Dairy Products
4.8. Constraints for Milk Production and Processing
4.9. Physico-chemical Properties and pH of Ayib
4.10. Antimicrobial activity of spices on Ayib
4.11. Consumer Acceptability of Ayib
4.12. Proximate Composition of Ghee Sample
4.13. Microbial quality of Ghee Samples
4.14. Consumer acceptability of Ghee samples
5. CONCLUSIONS AND RECOMMENDATIONS
5.1. Conclusions
5.2. Recommendations
Research Objectives and Focus
This study aims to assess traditional practices regarding spice and herb usage in Ethiopian dairy products and to evaluate the efficacy of these natural additives in improving consumer acceptability and extending shelf life through microbial inhibition in cottage cheese (Ayib) and ghee (Niter kibe).
- Documentation of traditional dairy preservation techniques using local spices and herbs.
- Evaluation of the antimicrobial effects of specific spice mixtures on dairy product shelf life.
- Analysis of the physicochemical properties and microbial loads of treated versus control samples.
- Determination of optimal spice inclusion levels for maximizing sensory quality and consumer preference.
Excerpt from the Book
1.1. Background and Justification
Strong consumer demand for safe and high-quality foods can be attributed in part to the widespread availability and accessibility of quality health data and information. There are also new concerns about food safety due to increasing occurrence of new food-borne disease outbreaks caused by pathogenic micro-organisms. This raises considerable challenges, particularly since there is increasing unease regarding the use of chemical preservatives and artificial antimicrobials to inactivate or inhibit growth of spoilage and pathogenic micro-organisms (Tajkarimi et al., 2010).
Spices and herbs have been used for thousands of centuries by many cultures to enhance the flavor and aroma of foods. Early cultures also recognized the value of using spices and herbs in preserving foods and for their medicinal value. Studies in the past decade confirm that the growth of both gram-positive and gram-negative food borne bacteria, yeast and molds can be inhibited by garlic, onion, cinnamon, cloves, thyme, sage, and other spices. Essential oils extracted from spices and herbs are generally recognized as containing the active antimicrobial compounds. Studies conducted in Germany (Grohs et al., 2000 and Grohs & Kunz, 2000) with regard to possibilities of using spice mixtures with an objective of extending meat shelf-life have given positive effects. Some spices not only provide flavor and aroma to food and retard microbial growth, but are also beneficial in prevention of some off-flavor development. These attributes are useful in the development of snack foods and meat products (Peter, 1997).
Summary of Chapters
1. INTRODUCTION: Outlines the significance of food safety, the historical use of spices as natural preservatives, and defines the specific research objectives for studying Ethiopian dairy products.
2. LITERATURE REVIEW: Reviews current dairy production systems in Ethiopia, factors affecting storage quality, the functional and antimicrobial properties of various spices, and the current state of consumer preferences for traditional dairy items.
3. MATERIALS AND METHODS: Details the diagnostic survey conducted in Tambaro and Hosanna districts, as well as the specific laboratory protocols for preparing treated samples and conducting microbial and sensory analyses.
4. RESULTS AND DISCUSSIONS: Presents data on household demographics, production constraints, and the results of laboratory experiments regarding the microbial activity, physicochemical composition, and consumer acceptability of spiced Ayib and ghee.
5. CONCLUSIONS AND RECOMMENDATIONS: Synthesizes the experimental findings, concludes that natural spices are effective shelf-life extenders, and provides recommendations for improving dairy practices for smallholder farmers.
Keywords
Antimicrobial, Cottage cheese, Ghee, Microbial activity, Sensory acceptability, Spices, Dairy products, Food preservation, Ethiopia, Traditional practices, Shelf life, Food safety, Natural additives, Laboratory analysis, Consumer preference
Frequently Asked Questions
What is the primary focus of this thesis?
This thesis examines the traditional use of spices and herbs in Ethiopian dairy products to improve their sensory qualities and extend shelf life by inhibiting microbial growth.
Which specific dairy products were studied?
The study focused on Ethiopian cottage cheese (Ayib) and traditional ghee (Niter kibe).
What is the research's primary objective?
The goal is to identify acceptable levels of spice combinations that optimize consumer acceptability while minimizing undesirable microbial activity in dairy products.
What scientific methods were employed?
The research used a combination of a diagnostic survey to understand traditional practices and controlled laboratory experiments to test microbial content and sensory attributes using various spice treatments.
What does the main body of the work cover?
It details the current dairy farming systems, traditional handling practices, experimental preparation of samples, microbial analysis (including TBC, coliform, and yeast/mold counts), and sensory testing using hedonic scales.
Which keywords characterize this work?
Key terms include Antimicrobial, Cottage cheese, Ghee, Microbial activity, Sensory acceptability, Spices, and food preservation.
What was the key finding regarding spice inclusion in Ayib?
The study found that Ayib treated with 3% of an Aframomum Corrorima and Trachyspermum Copticum mixture achieved the highest consumer acceptability and lowest microbial counts.
How does storage time affect ghee microbial quality?
The research indicated that total bacterial counts in ghee samples showed a positive correlation with storage time, while the type and level of spices used significantly influenced microbial populations.
- Quote paper
- Natineal Abula (Author), 2018, Spices and their effect on the acceptability and microbial activity of milk and milk products, Munich, GRIN Verlag, https://www.grin.com/document/514358
