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Production Practices of Ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia

Received: Dec. 17, 2019    Accepted: Dec. 26, 2019    Published: Apr. 28, 2020
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Abstract

The study was conducted at Yabello, Arero and Dire districts of Borana zone, Oromia Regional State, Ethiopia to assess production practices of ititu produced in the study area. A total of 180 households selected purposively from three districts, and then six Kebeles were randomly selected from three districts for the survey study. The result of the survey showed that, among the interviewed households, only 39% and 3% wash their hands and wash udder of a cow before milking, respectively. Most pastoral households used pond water for cleaning milk utensils (67%) followed by a hand-dug well (14%). According to respondents, itituis made from cow milk by spontaneous fermentation without the addition of any starter culture. The removal of the whey part (i.e. called “Dhama” in local language) from fermented milk is more practiced within 3-4 days of interval and followed by adding the fresh milk to fill Gorfa (The complete process of fermentation takes place for 15 days under room temperature in Gorfa). 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 awareness creation of keeping good hygienic quality for ititu making in order to make it safe from the public health point of view.

DOI 10.11648/j.sr.20200802.14
Published in Science Research ( Volume 8, Issue 2, April 2020 )
Page(s) 52-58
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Ititu, Fermented Milk, Cowmilk, Gorfa

References
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[3] Lingathurai S, Vellathurai P. 2010. Bacteriological Quality and Safety of Raw Cow Milk In Madurai, South India. Webmed Centeraln Microbiology. 1 (10): WMC001029.
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[17] Adebabay Kebede (2009). Characterization of Milk Production Systems, Marketing and on- Farm Evaluation of the Effect of Feed Supplementation on Milk Yield and Milk Composition of Cows at Bure District, Ethiopia. MSc Thesis, Bahir Dar University, Ethiopia.
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  • APA Style

    Beshir Hussien. (2020). Production Practices of Ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia. Science Research, 8(2), 52-58. https://doi.org/10.11648/j.sr.20200802.14

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    ACS Style

    Beshir Hussien. Production Practices of Ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia. Sci. Res. 2020, 8(2), 52-58. doi: 10.11648/j.sr.20200802.14

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    AMA Style

    Beshir Hussien. Production Practices of Ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia. Sci Res. 2020;8(2):52-58. doi: 10.11648/j.sr.20200802.14

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  • @article{10.11648/j.sr.20200802.14,
      author = {Beshir Hussien},
      title = {Production Practices of Ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia},
      journal = {Science Research},
      volume = {8},
      number = {2},
      pages = {52-58},
      doi = {10.11648/j.sr.20200802.14},
      url = {https://doi.org/10.11648/j.sr.20200802.14},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.sr.20200802.14},
      abstract = {The study was conducted at Yabello, Arero and Dire districts of Borana zone, Oromia Regional State, Ethiopia to assess production practices of ititu produced in the study area. A total of 180 households selected purposively from three districts, and then six Kebeles were randomly selected from three districts for the survey study. The result of the survey showed that, among the interviewed households, only 39% and 3% wash their hands and wash udder of a cow before milking, respectively. Most pastoral households used pond water for cleaning milk utensils (67%) followed by a hand-dug well (14%). According to respondents, itituis made from cow milk by spontaneous fermentation without the addition of any starter culture. The removal of the whey part (i.e. called “Dhama” in local language) from fermented milk is more practiced within 3-4 days of interval and followed by adding the fresh milk to fill Gorfa (The complete process of fermentation takes place for 15 days under room temperature in Gorfa). 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 awareness creation of keeping good hygienic quality for ititu making in order to make it safe from the public health point of view.},
     year = {2020}
    }
    

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    T1  - Production Practices of Ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia
    AU  - Beshir Hussien
    Y1  - 2020/04/28
    PY  - 2020
    N1  - https://doi.org/10.11648/j.sr.20200802.14
    DO  - 10.11648/j.sr.20200802.14
    T2  - Science Research
    JF  - Science Research
    JO  - Science Research
    SP  - 52
    EP  - 58
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    UR  - https://doi.org/10.11648/j.sr.20200802.14
    AB  - The study was conducted at Yabello, Arero and Dire districts of Borana zone, Oromia Regional State, Ethiopia to assess production practices of ititu produced in the study area. A total of 180 households selected purposively from three districts, and then six Kebeles were randomly selected from three districts for the survey study. The result of the survey showed that, among the interviewed households, only 39% and 3% wash their hands and wash udder of a cow before milking, respectively. Most pastoral households used pond water for cleaning milk utensils (67%) followed by a hand-dug well (14%). According to respondents, itituis made from cow milk by spontaneous fermentation without the addition of any starter culture. The removal of the whey part (i.e. called “Dhama” in local language) from fermented milk is more practiced within 3-4 days of interval and followed by adding the fresh milk to fill Gorfa (The complete process of fermentation takes place for 15 days under room temperature in Gorfa). 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 awareness creation of keeping good hygienic quality for ititu making in order to make it safe from the public health point of view.
    VL  - 8
    IS  - 2
    ER  - 

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Author Information
  • Oromia Agricultural Research Institute, Yabello Pastoral and Dryland Agriculture Research Center, Yabello, Ethiopia

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