African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Comparison of traditional butter preservation techniques using microbial and organoleptic properties, West Shewa, Ethiopia

Alganesh Tola
  • Alganesh Tola
  • Holeta Agricultural Research Center, Ethiopian Institute of Agricultural Research, P. O. Box 31, Holeta, Ethiopia.
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Debela Bayu
  • Debela Bayu
  • Department of Animal Sciences, Faculty of Agriculture, Asosa University, P. O. Box, Asosa, Ethiopia.
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Lemma Fita
  • Lemma Fita
  • Department of Animal Sciences, Faculty of Agriculture and Veterinary Medicine, Ambo University,P. O. Box 19, Ambo, Ethiopia.
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Bilatu Agza
  • Bilatu Agza
  • Agricultural Quality Research laboratories, Ethiopian Institute of Agricultural Research, P. O. Box 2003, Addis Ababa, Ethiopia.
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Sara Birkie
  • Sara Birkie
  • Agricultural Quality Research laboratories, Ethiopian Institute of Agricultural Research, P. O. Box 2003, Addis Ababa, Ethiopia.
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  •  Received: 16 March 2018
  •  Accepted: 26 April 2018
  •  Published: 30 June 2018

Abstract

The study was conducted in Dire Inchini and Ambo districts of West Shewa, Oromia, Ethiopia to assess traditional butter preservation methods and compare their efficiency. Semi-structured questionnaire was prepared, pretested and used to interview 120 women respondents having experience in butter making. Butter preservation methods identified were ghee making (100%), spicing (98.33%), melted butter (29.17%) and salting (11.67%). Commonly used spices were Trachyspermum ammi, Nigella sativa, Aframomum angusti-folium, Trigonella foenum, Zingiber officinale and Allium sativum. Based on the survey, 7 kg of fresh butter samples were purchased from open market in the two districts and taken to Holeta Dairy laboratory and randomly allocated to each treatment namely traditional ghee, untreated, salted, spiced, melted, frozen (-20°C) and refrigerated butter (4°C). Microbial and organoleptic qualities of butter were analyzed at one month interval for 3 consecutive months. Microbial qualities of the samples were substandard; but, traditional ghee and salting were more efficient. Optimization of utilization of spices and comprehensive evaluation including oxidative deterioration is vital.

Key words: Traditional, butter, preservation, microbial, organoleptic quality.

 

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