International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Physiochemical composition and microbial load of some branded yoghurt sold in Addis Ababa and Bishoftu city, Ethiopia

Author Affiliations

  • 1Ethiopia Meat and Dairy Industry Development Institute, P.O.1573, Bishoftu, Ethiopia
  • 2Selale University, College Animal and Range science, P.O. 245, Fiche, Ethiopia

Int. Res. J. Biological Sci., Volume 10, Issue (1), Pages 1-6, February,10 (2021)


Study were carry out to determined physiochemical and microbial quality analysis for different seven brand yoghurt were collected and analyzed for Bishoftu and Addis Ababa city. For this analysis each brand of yoghurt were collected three times to reduce error. The range of total bacterial count and coliform count were 1.99X106 to 2.50X109 cfu/ml and 2.59X102 to 1.12X104 cfu/ml respectively. In current study total yeast and mould counts were ranged from 1.11X102 to 4.93X102 cfu/ml. Protein and lactose percentage of yoghurt brands range from 4.3% to 4.7% and 4.1% to 4.7%. Protein and lactose percentage of all yoghurt brands was not significantly different at p>0.05. In addition, fats and total solids percentage, titratable acidity of yoghurt also drastically diverse at P>0.05. Occurrence of high total bacterial count, coliform and yeast and mould in yoghurt has impact on health of the consumer. Due to this and other factor it needs special issue from concerning body to solve the problem.


  1. Saint-Eve A, Levy C, Martin N and Souchon I (2006)., Influence of proteins on the perception of flavored stirred yogurts., Journal of dairy science, 89(3), 922-33.
  2. Younus S, Masud T and Aziz T (2002)., Quality evaluation of market yoghurt/dahi., Pakistan Journal of Nutrition, 1(5), 226-230.
  3. Ifeanyi VO, Ihesiaba EO, Muomaife OM and Ikenga C (2013)., Assessment of microbiological quality of yogurt sold by street vendors in onitsha metropolis, Anambra State, Nigeria., British Microbiol Res J., 3(2), 198.
  4. Tamime, A.Y. and Deeth, H.C. (1980)., Yoghurt: technology and biochemistry., J. Food Prot., 43, 939-977.
  5. AOAC (2003)., Official methods of analysis of AOAC International., 17th Edn., AOAC. International, Gaitherburg, MD.USA
  6. Bradley, R.L.E.. Arnold, D.M., Barbano, R.G. Semerad, D.E. Smith, B.K.Vines and R.A. Case (1992)., Chemical and Physical Methods in; standard methods for the examination of dairy products., Marshall, R.T. 9Ed. 16th Edn., Port city press Baltimore, Washington, ISBN-10;0-87553-208X
  7. Houghtby, G.A., L.J. Maturn and E.K. Koenig (1992)., Microbiological count methods. In Standard methods for the examination of dairy products., Marshall, R.T. (Ed), 16th Edn., port city press, Baltimore, Washington, ISBN- 10;0-87553-208X
  8. Christen, G.L., P.M. Davidson, J.S. McAllister and L.A. Roth (1992)., Coliform and other indicator bacteria. In standard method for the examination of dairy product., Marshall, T.R. (Ed) American public health association Washington, D.C., 247-267.
  9. Frank J.F., G.L. Christen and L.B. Bullerman (1992)., Tests for groups of microorganism. In standard methods for the examination of dairy products., Marshall, R.T.(Ed), 16th Edn, American public health association (APHA), Washington Dc., 271 - 286.
  10. Marshall, R.T., 1992. Standard Methods for the Examination of dairy and vegetable products, 16th Edn., American public health association, Washington DC., undefined, undefined
  11. Okoye, J.I. and Animalu, I.L. (2009)., Evaluation of physicochemical and microbiological properties of stirred yoghurt stabilized with sweet potato (Ipomea Batata)., Continental Journal of Microbiology, 3, 27-30.
  12. Egwaikhide, P.A. and Faremi, A.Y. (2010)., Bacteriological analysis of locally manufactured yoghurt., Electronic Journal of Environmental, Agricultural and Food Chemistry, 9(11), 1679-1685
  13. Food and Agriculture Organization of the United Nations, FAO (1979)., Manual of Food Quality Control., 4. Microbiological Analysis, FAO food
  14. Sokolinska, D.C, Michalski, M.M, and Pikul, J (2004)., Role of the proportion of yoghurt bacterial strains in milk souring and the formation of curd qualitative characteristics., Bulletin of Veterinary Institute Pulawy, 48, 437-441.
  15. Eissa, E.A, Mohammed, A, Yaqoub, E.A and Babiker, E.E, (2010)., Physicochemical, microbiological and sensory characteristics of yoghurt produced from Goat milk.,
  16. N. De, T.M. Goodluck and M. Boba (2014)., Microbiological quality assessment of bottled yoghurt of different brands sold in central market, Kaduna metropolis., Kaduna, Nigeria.
  17. Han B, Meng Y, Li M, Yang Y, Ren F and Zeng Q, et al. (2007)., A survey on the microbiological and chemical composition of buffalo milk in China., Food Control., 18(6), 742-6.
  18. Prescott ML, Harley SP and Klein AD (2004)., Microbiology., Dubuque: Brown Publisher.
  19. Egwaikhide, P. A., Malu, P. S., Lawal, U., Adelagun, R. O and Andrew, C. (2014)., Physico-Chemical and Microbiological Analysis of Fermented Cow Milk (Nono) Consumed Within Kaduna Town, North-Western Nigeria., Food Science and Quality Management, 29, 44-48.
  20. Uzeh, R.E., Ohenhen, R.E and Rojugbokan, A.K. (2006)., Microbiological and nutritional qualities of dairy products: Nono and Wara., Nature and science, 4(3), 37-40.
  21. Nogueira, C., Albano, H., Gibbs, P. and Teixeira, P. (1998)., Microbiological quality of Portuguese yogurts., Journal of Industrial Microbiology and Biotechnology, 21, 19-21.
  22. Tamine, A.Y and Robinson, R.K. (2007)., Yoghurt: Science and Technology., 3rd ed. Cambridge, Woodhead Publishing Limited. 808.
  23. Birollo, G.A.; Reinheimer, G.A & Vinderolla, C.G. (2001)., Viability of lactic acid microflora in different types of yoghurt., Food Research International, 33, 799-805.
  24. Irkin, R. and Eren, U.V (2008)., A research about viable Lactobacillus bulgaricus and Streptococcus thermophilus numbers in the market yoghurts., World Journal of Dairy and Food Sciences, 3(1), 25-28.
  25. Grewal, J.S. and R.P. Tiwari (1990)., Microbiological quality of rasmalai., J. Food Sci. and Tech., Mysore, 27, 178-179.
  26. Tariq Masud, I.H. Athar, M. Azar and M. Amin Shah (1988)., Microbiological studies on indigenous dahi with special reference to public health., J.A.H.P., 8-13
  27. Hahn, G., (1996)., Pathogenic bacteria in raw milk- situation and significance. In: Bacteriological quality of raw milk. Int., Dairy Federation, Brussels (Belgium), 67-83.