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| dc.contributor.author | Aragaw, Simie | |
| dc.date.accessioned | 2022-11-10T11:25:42Z | |
| dc.date.available | 2022-11-10T11:25:42Z | |
| dc.date.issued | 2022-04 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/14341 | |
| dc.description.abstract | The study was conducted to assess the traditional process, hygienic practices, and evaluate the physicochemical and microbiological quality of Metata Ayib, Ethiopian traditional spiced cottage cheese in South Achefer district. The traditional recipe, type of spices and herbs widely applied to produce Metata Ayib and the hygienic practices were assessed through a questionnaire. In the study area, Metata Ayib was produced by using more than 20 types of spices and herbs through a continuous fermentation. Based on the assessment, the households used the same types of spices but they applied different ratios in the preparation of Metata Ayib. About 50 % of producers used traditional calabash container. 36.67 % and 13.33 % of producers used clay pot and plastic containers, respectively. Relatively calabash traditional containers were a convenient storage material for Metata Ayib. All the households have washed their hands and the containers but only some of them used soap. All the households were smoked the container after washing and drying it, but they used different plants to smoke the container. The common smoking plants include, cheba, woira, abalo and spices of Metata Ayib. The physicochemical properties of Metata Ayib samples were analyzed by following a standard procedure. The protein, fat, moisture, and ash contents were found to be 30.29%, 22.94%, 40.77%, 4.26%, respectively. Similarly, the titratable acidity, pH, and water activity were 0.55, 4.1, 0.89, respectively. The control sample contains higher protein, fat, and ash contents than the samples collected from the households. The control sample also contains higher sensory acceptability. The microbiological quality of Metata Ayib, such as mean values of aerobic mesophilic count, coliform count, and yeast and mold count were 7.4 ± 0.51, 2.3 ± 0.87, 0.99 ± 1.40 in log cfu/g, respectively. The mean value of coliform, and yeast and mold count were acceptable based on both the EC and International cheese standard, while aerobic mesophilic counts indicated unacceptable. The control sample has not detected by coliforms and yeast and mold, but aerobic mesophilic counts were closely similar with the collected samples. The microbiological quality and chemical composition of Metata Ayib is different in each household due to the variation of spices formulation and practices. Further experimental study needs on the antimicrobial and preservation effects of spices. Key Words: chemical composition, cottage cheese, hygienic practices, Metata Ayib, microbial quality, traditional process. | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | CHEMICAL AND FOOD ENIGINEERING | en_US |
| dc.title | Traditional Process, Hygienic Practices, and Evaluation of the Physicochemical and Microbiological Quality of Metata Ayib: A Spiced and Dried Cottage Cheese in Ethiopia | en_US |
| dc.type | Thesis | en_US |
