Microbial quality of traditionally produced butter and cheese (datshi)

Abstract

This study was aimed to determine the microbiological quality of  traditionally produced butter and cheese (datshi). Traditional dairy products are produced  from unpasteurized milk and cream. A total of 100 random samples each of butter and datshi were collected and analyzed for their microbiological quality from different districts of Bhutan. The microbiological evaluation showed presence of yeast, mold, E.coli and Staphylococcus aureus in all the butter and datshi samples. Of the total samples examined, 22%, 94% and 28% of butter samples and 17%, 100% and 29% of datshi samples were found unsatisfactory for mold, yeast and E. coli, respectively. The study recorded presence of Salmonella in 3% of datshi samples, and none for the butter samples. The presence of these spoilage and pathogenic microorganisms in butter and datshi samples indicates poor hygienic and animal husbandry management practices resulting to poor quality products, short shelf life and it raises public health safety. This study emphasizes the need for strict implementation of clean milk production practices and development and adoption of standard operating procedures for the processing of  traditional dairy products to improve microbial quality along the dairy value chain. Initially, pasteurization of raw milk to improve quality of dairy products may be emphasized and promoted for adoption.