The microbiological and chemical composition of "Ititu" and factors affecting its production

مرکز و کتابخانه مطالعات اسلامی به زبان های اروپایی

منو

" The microbiological and chemical composition of "Ititu" and factors affecting its production "
T. Kassaye

Document Type	:	Latin Dissertation
Language of Document	:	English
Record Number	:	1112528
Doc. No	:	TLpq89300651
Main Entry	:	T. Kassaye
Title & Author	:	The microbiological and chemical composition of "Ititu" and factors affecting its production\ T. Kassaye
College	:	McGill University (Canada)
Date	:	1990
student score	:	1990
Degree	:	M.Sc.
Page No	:	139
Abstract	:	Ititu is a concentrated fermented milk utilized by Borana pastoralists in Southern Ethiopia. The effect of types of container used (glass, fibrous), smoking (smoked, non-smoked) and whey withdrawal (whey, non-whey withdrawn) treatments on the microbiological and chemical compositions of the fermented milks were investigated over a storage period of 28 days. Microbiological results indicated that the type of container used had significant effect (p > 0.05) on total bacterial count (TBC) and lactic acid bacterial counts (LAB) for Weeks 1, 2, 3 and 4 and on coliform count (COLI) for Weeks 3 and 4. These counts determined for the fermented milks in the glass containers were found to be significantly lower compared to those in the fibrous vessels. There was significant difference (p > 0.05) in the overall proximate composition for container and whey withdrawal treatments compared to smoking treatment. An increased breakdown of the major caseins (usd\alpha\sb{\rm s1}usd and usd\betausd) over the storage period was indicated. A significant increase was noted on the content of the free amino acids compared to the total amino acids over the storage period. (Abstract shortened by UMI.)
Subject	:	Biological sciences
	:	Ethiopia
	:	Food science