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Physicochemical Properties and Microbiological Quality of ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia

The study was conducted to investigate the physicochemical 
properties and microbial quality of ititu produced in 
the Borana zone. A total number 
of 35 ititu samples, 30 traditionally made plus 5 
laboratories made ititu, were analyzed for their physicochemical 
properties and microbiological quality. The overall average (±SD) values for pH, titratable acidity, total 
protein, fat, total solids, and ash were 3.59% ± 0.04%, 2.86% ± 
0.18%, 7.26% ± 0.41%, 9.85% ± 0.73%, 21.23% ± 1.48%, and 0.84% ± 0.11%, 
respectively for traditionally made ititu. The result 
of all physicochemical parameters of traditional ititu 
was not significantly) different (P > 0.05) with 
laboratory-made ititu (control sample).The average 
(±SD) total bacteria count (TBC), coliform count (CC), yeast and mould count 
(YMC), Staphylococcus aureus count and Listeria monocytogenes count were 8.36 ± 1.29, 3.47 ± 0.51, 8.06 ± 1.28, 3.79 ± 0.91 and 3.15 ± 0.17 log10cfu/ml, respectively for 
traditional ititu. Whereas, the corresponding values for the laboratory-made ititu were 4.17 ± 0.55 log10cfu/ml, 0, 5.76 ± 0.57 log10cfu/ml, 0 and 
0, respectively. Significant (P 0.05) differences were observed between 
traditional and laboratory-made ititu for coliform, 
S. aureus and L. monocytogenes count. The Prevalence of pathogenic 
microorganisms for S. aureus and L. monocytogenes were 33.33% and 
6.67%, respectively for traditionally 
made ititu while 
not detected for laboratory-made ititu. The results 
indicated that the quality of traditional ititu was substandard and not 
safe for consumption. This in general, the production of ititu 
in the study area requires intervention such as awareness creation of keeping 
good hygienic quality and pasteurization (heating up to boiling) of milk to be 
used for ititu 
making in order to make it safe from the public health point of view.