Spices and their effect on the acceptability and microbial activity of milk and milk 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

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.