Physicochemical and Microbiological Evaluation of Yoghurt Sold in Addis Ababa, Ethiopia

Background Increase in demand for yoghurt in Addis Ababa, in recent times has led to proliferation of different kinds of commercially produced (branded) yoghurt in line with the traditional (unbranded) one in the market. However, limited/ no available data for the quality of gradually increase different kinds of commercially produced (branded) yoghurt in line with the traditional (unbranded) one in the market. There is therefore vital to evaluate the physicochemical property and microbial quality of yoghurt sold in Addis Ababa in order to determine its quality and perhaps safeguard the health and wellbeing of the numerous people consuming yoghurt products. Methods A total of 40 yoghurt samples consisted of 20 traditionally (unbranded) and 20 commercially produced (branded) were analysis for physicochemical property (pH, moisture, ash, fat, Total Solid (TS) and Solid Not Fat (SNF)) and microbial quality (Coliform Count (CC) and Yeast and Mould Count (YMC) were performed using TEMPO system whereas; Total Viable Count (TVC) was performed according to standard culture method). Results In traditionally produced (unbranded) yoghurt samples, fat content (4.44%), pH (3.99), TS content (10.12%), SNF content (7.18%), moisture content (89.88%) and ash content (0.53%) were found. The respective parameters for the commercially produced (branded) yoghurt samples were 5.02%, 3.88, 10.66%, 8.10%, 89.29% and 0.62%. The TVC in traditionally (unbranded) and commercially produced (branded) yoghurt samples was found to be 10.72 and 10.35 log ₁₀ cfu/mL, respectively. Besides, 20%, 55% and 25% and 40%, 35% and 25% of traditionally (unbranded) and commercially produced (branded) yoghurt samples were found to be < 10 cfu/mL, 10 - <4.9x10 ⁴ cfu/mL and > 4.9 x10 ⁴ cfu/mL of CC with overall mean count of 3.72 and 2.81 log ₁₀ cfu/mL, respectively but not significant (P > .005). Regarding to YMC 0, 35%, and 65% and 30%, 50% and 20% of traditionally(unbranded) and commercially produced (branded) yoghurt samples were found to be < 100 cfu/mL, 100 - <4.9x10 ⁴ cfu/mL and > 4.9x10 ⁴ cfu/mL with overall mean count of 4.48 and 3.92 log ₁₀ cfu/mL, respectively but not significant (P > .005). Conclusion Based on the indicators considered in the present study, it is essential to improve yoghurt quality.