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The study was conducted to assess the hygienic handling and processing, microbial, compositional and acceptability of butter in Hawassa.The sanitary practice were found to be sub-standard.
About 63.3 % of the women were involved in milk processing and products.
Butter making materials used in the area include clay pot, spices and herbs such as Ruta chalepensis, Nigella sativa, Aframomum angusti-folium, and Allium ursinum were commonly used by the farmers to improve aroma and increase shelf life of butter.
The average gross compositions of butter from market were: Fat: 82.3, Ash: 0.14, TS: 84.95; and moisture 15.05.
The percent moisture content and total solid of butter from the dairy product shop was significantly higher (p>0.01) than open market.
Butter sampled from shops and open markets had mean yeast and mould count and lactic acid bacterial count of 5.08 and 7.18 log cfu/g, respectively.
The mean aerobic mesophilic bacterial count from the producers was 5.6 log cfu/ml.
The aerobic mesophilic bacterial count of butter obtained from village was significantly greater (p>0.05) than that of Hawassa city.
Wondu Mamo,studied M.Sc in Dairy Sciences from Hawassa University; Lecturer and PhD candidate at Addis Ababa University.
I am interested to work on improving smallholder dairy for poverty reduction, gender empowerment and sustainability of dairy sectors in Ethiopia.The value chain, post-harvest loss and marketing of dairy are my future interest.
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