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Production Practices of Ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia
Science Research
Volume 8, Issue 2, April 2020, Pages: 52-58
Received: Dec. 17, 2019; Accepted: Dec. 26, 2019; Published: Apr. 28, 2020
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Author
Beshir Hussien, Oromia Agricultural Research Institute, Yabello Pastoral and Dryland Agriculture Research Center, Yabello, Ethiopia
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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.
Keywords
Ititu, Fermented Milk, Cowmilk, Gorfa
To cite this article
Beshir Hussien, Production Practices of Ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia, Science Research. Vol. 8, No. 2, 2020, pp. 52-58. doi: 10.11648/j.sr.20200802.14
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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