Assessment of Safety and Quality of Raw Whole Cow Milk Produced and Marketed by Smallholders in Central Highlands of Ethiopia

Abstract

A study aimed to assess safety and quality of raw whole cow milk through determination of chemical and bacteriological quality was conducted in Ejere, Walmera, Selale and Debre-Birhan districts of central highlands of Ethiopia. Purposive random sampling technique was used for collection of 108 raw milk samples from producers in the study areas. The samples were analyzed in Holeta dairy research laboratory using standard procedures. The overall means for fat, protein, total solids, ash, lactose, SNF, total aerobic mesophilic bacteria, total coliforms, Entrobacteriaceae and titratable acidity, were 3.76 %, 3.10 %, 12.24 %, 0.61%, 5.08 %, 8.56%, 8.2 log10 cfu/ml, 8.58 log 10 cfu/ml, 11.36 log 10 cfu/ml, 0.27 respectively. All chemical components across locations showed significant (P<0.01) difference except that of ash. The microbial qualities also showed highly significant difference at P<0.01 for all locations. The average composition of protein, total solids and ash were below the standard set by the Ethiopian Standard Agency. The lower average total solids might be due to the practice of adulteration and fat skimming before taking milk to collection points. The lower protein content might be due to deficiency of crude protein in the cow ration. All the bacteriological parameters tested and titratable acidity were substandard. The higher bacteriological count in the present study could be attributable to unhygienic milking practices which features to milking without cleaning the udder and lower abdominal body part of cows. Use of local unsanitized containers for milking, dirty milking areas, poor personnel hygiene and lack of milk cooling systems are the major factors contributing to the poor bacteriological quality and titratable acidity of the milk samples. respectively. Hence, regulatory bodies should take strict monitoring and quality control measures at all levels from production to consumption. There should also be sustainable awareness on the good manufacturing practices. This would  rectify the shortcomings in both properties of milk to assure the delivery of safe and quality raw whole milk to the end users.

Keywords: Safety, quality, raw, whole, milk,  smallholders, marketed, central highlands, Ethiopia