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

Beshir Hussien

doi:doi:10.11648/j.sr.20200802.14

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

Beshir Hussien

Published in Science Research (Volume 8, Issue 2)

Received: 17 December 2019 Accepted: 26 December 2019 Published: 28 April 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.

Published in	Science Research (Volume 8, Issue 2)
DOI	10.11648/j.sr.20200802.14
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), 2020. Published by Science Publishing Group

Keywords

Ititu, Fermented Milk, Cowmilk, Gorfa

References

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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://article.sciencepublishinggroup.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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TY  - JOUR
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
PB  - Science Publishing Group
SN  - 2329-0927
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

Beshir Hussien

Oromia Agricultural Research Institute, Yabello Pastoral and Dryland Agriculture Research Center, Yabello, 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://article.sciencepublishinggroup.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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TY  - JOUR
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
PB  - Science Publishing Group
SN  - 2329-0927
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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