Microbiological Characteristics and Physico-chemical Parameters of Fermented Milk Product Ergo-A Traditional Yogurt Product of Ethiopia

Abstract

Ergo, is a popular traditional fermented milk product of Ethiopia this study aimed to assess the quality aspects of commercial yogurt samples collected from local market through determination of the Physicochemical and microbiological characteristics, in addition to the production of Ergo at laboratory level from cow’s milk and goat’s milk and assessment of the product quality, The Physicochemical  analyses of both commercial and laboratory made Ergo samples revealed a range of pH: 4.4 – 4.49, acidity: 1.5– 2.0, total solids: 33.38– 37.21, solids non-fat: 25.3–29.8, fats: 6.2–7.13, protein: 7.0–8.02, ash: 1.41–1.97, and moisture: 75.95–83.79. The microbiological analysis indicated that the total count of the commercial samples ranged between 3.99-4.3log₁₀ cfu/ml, while the laboratory made Ergo from goat milk and cow milk recorded 14.6log₁₀ cfu/ml and 13.7log₁₀ cfu/ml, respectively. The yeast count in the local commercial Ergo samples ranged between 3.8-3.96log₁₀ cfu/ml, while they were 3.8 log₁₀ cfu/ml in laboratory made Ergo from goat and 4.2 log₁₀ cfu/ml in in all tested samples. The laboratory made Ergo samples were highly accepted by the panelists.

Keywords: Ergo, fermented, Chemical Composition, Acidity, Ethiopia