Chemical composition and microbiological quality of Metata Ayib: a traditional Ethiopian fermented cottage cheese

The chemical composition and microbiological quality of Metata Ayib, a traditional Ethiopian fermented cottage cheese, were investigated in this study for the first time. A total of nineteen Metata Ayib samples procured from a local market in Merawi town in Northwest Ethiopia were used for the analysis. The Metata Ayib samples analyzed had average moisture, fat, protein and ash contents of 42.3 ± 5.1, 28.7 ± 8.4, 43 ± 6.9 and 3.2 ± 0.65 g/100 g, respectively. The average titratable acidity and pH values of the Metata Ayib samples were 0.43 ± 0.07% lactic acid and 4.0 ± 0.1, respectively. The Metata Ayib samples had a total bacterial count ranging from 2.5 x 10^5 – 6.9 x 10^7 cfu/g and yeast and mould counts ranging from 1.2 x 10² – 6.1 x 10³ cfu/g. However, coliforms were not detected in the Metata Ayib samples analyzed. Based on these results, further investigation is needed into the identification and functional properties of the microflora of Metata Ayib towards possible development of starter cultures.