Chemical composition and microbiological quality of Dhanaan: traditional fermented camel milk produced in eastern Ethiopia
2016
Seifu, E. | Biratu, K.
The composition and microbiological quality of traditional and laboratory made Dhanaan were investigated in this study. Traditional Dhanaan samples and fresh camel milk used to prepare Dhanaan in the laboratory were collected from pastoralists in Dundumas, Duasho andGabagabo kebeles in Jijiga district, eastern Ethiopia. The overall mean (±SD) values for pH, titratable acidity, total protein, fat, total solids, solids-not-fat and ash were 4.18 ± 0.29, 1.75 ± 0.34% lactic acid , 4.11± 0.67%, 2.50 ± 0.60%, 11.08 ± 2.47%, 8.64 ± 2.08% 0.96 ± 0.03% and 4.04 ± 0.25, 1.54 ± 0.26% lactic acid, 4.04 ± 0.42%, 2.39 ± 0.56%, 11.83 ± 1.24%, 7.79 ± 1.22%, 0.99 ± 0.09%, respectively for traditional and laboratory made Dhanaan, respectively. No significant difference (p > 0.05) was observed between the two Dhanaan types for all the physicochemical parameters considered. The average (±SD) total bacteria, coliform, lactic acid bacteria (grown on MRS and M17 agars), non-lactic acid bacteria and yeast and mould counts were 6.26 ± 1.01l, 5.88 ± 0.84, 5.88 ± 0.97l, 5.98 ± 0.73, 6.25 ± 0.92, 7.05 ± 0.90 log10 cfu/ml and 5.50 ± 0.62, 3.76 ± 0.29, 5.52 ± 0.55, 5.80 ± 0.81, 5.50 ± 0.62, 5.65 ± 0.62 log10 cfu/ml,for traditional and laboratory made Dhanaan samples, respectively. All but lactic acid bacteria counts of traditional Dhanaan were significantly (p<0.05) higher than that of laboratory made Dhanaan. The results indicated that the quality of traditional Dhanaan was poor as compared to that made in the laboratory. This calls for the need for hygienic practices during preparation.
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