Microbiological Quality of Yogurt in and Around Bahir Dar City, Amhara National Regional State, Ethiopia

Abstract

The study was conducted to assess microbiological quality of yogurt in and around Bahir Dar city. The data were collected through laboratory analysis of yogurt. For this purpose, a total of 61 yogurt samples were collected to analyze the microbiological quality of yogurt. The laboratory work was performed from February 2019-March 2019 in Gondar University Biotechnology Department laboratory. The overall mean standard plate count, coliform count, staphylococcus, lactic acid bacteria, yeast and mold count and PH of yogurt produced in the area were 6.3±0.04 log₁₀ CFU/mg, 6.13±0.04 log₁₀ CFU/mg, 6.09±0.11 log₁₀ CFU/mg, 6.3±0.06 log₁₀ CFU/mg, 6.26±0.13 log₁₀ CFU/mg and 4.16±0.02 respectively. There was significant difference between production system at (p<0.05) on lactic acid bacteria count. The yogurt samples which were produced from milk collected from unwashed udder, gourd container and unwashed hands revealed poor microbiological quality and are below yogurt quality standards. Generally, the hygienic practices of yogurt producers in the study area were poor; hence the yogurt was contaminated with various microorganisms. Therefore, improved hygienic measures, efficient yogurt preservation systems, and health packages are required in the study area.

Keywords: Bahir Dar, microbial load, yogurt.

DOI: 10.7176/FSQM/119-02

Publication date:September 30^th 2022