This study evaluates the physicochemical properties and microbial quality of both commercially produced (branded) and traditionally produced (unbranded) yoghurt sold in Addis Ababa, Ethiopia. The research was conducted to assess yogurt quality, food safety, and potential health risks for consumers.
Key findings:
Traditional yogurt had lower fat content (4.44%) compared to commercial yogurt (5.02%), with similar moisture levels (~89%).
Microbial analysis showed coliform contamination in both types, with 25% of traditional samples exceeding safe limits.
Yeast and mold contamination was more prevalent in traditional yogurt, highlighting food safety concerns.
The pH of traditional yogurt (3.99) was slightly higher than commercial yogurt (3.88).
Total viable counts (TVC) were higher in traditional yogurt (10.72 log10 cfu/mL) compared to commercial yogurt (10.35 log10 cfu/mL).
The study concludes that improved food safety regulations and hygiene measures are required to ensure safe yogurt consumption in Ethiopia.
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