Quality Analysis of Raw Milk in West Guji Zone, Oromia Regional State, Ethiopia

Abera Fekata, Lammifyad Chimde and Kemer Yimam
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Abera Fekata: Department of Animal and Range Science, College of Agricultural Science, Bule Hora University, Ethiopia
Lammifyad Chimde: Department of Animal and Range Science, College of Agricultural Science, Bule Hora University, Ethiopia
Kemer Yimam: Department of Animal and Range Science, College of Agricultural Science, Bule Hora University, Ethiopia

Inventum Biologicum: An International Journal of Biological Research, 2022, vol. 2, issue 1, 41-49

Abstract: The purpose of this study was to determine the compositional, physicochemical, and microbiological quality of raw milk in the West Guji zone of Oromia regional state, Ethiopia. Based on accessibility, proportionality, and target population, milk samples were obtained from thirty (30) lactating cows (9 cows in early lactation, 9 cows in mid-lactation, and 12 cows in late lactation). Soon after milking, approximately 300 lm of raw milk sample was collected from each milking cow and deposited into sterilized glass bottles. The obtained milk samples were preserved in an icebox and transported to the Ethiopian Meat and Dairy Institute's laboratory for analysis of raw milk's microbiological quality of raw milk. The collected milk samples were kept in an icebox and transported to Ethiopian meat and dairy institute laboratory to analyze microbial quality of raw milk. Each milk composition obtained from the laboratory result was analyzed using SAS software 9.4. Accordingly, the overall mean ±SE of chemical composition of raw milk in the three stage of lactation were; Moisture 87.99 ± 1.10 %, Fat 3.67 ± 0.41%, Protein 3.38 ± 0.04 %, Solid Not Fat 8.18 ± 0.09 %, Lactose 4.35 ± 0.08%, Total Solid 12.01 ± 0.39% and Ash 0.67 ± 0.01 %. Whereas, the overall mean ±SE of the physicochemical quality of raw milk in the study areas were; Specific gravity 1.023+0.002 (g/cm3), titratable acidity 0.20 ± 0.00(%) and Freezing point -0.50 ± 0.03(%). On another hand, the overall mean ±SE for coliform count was 4.51±0.15 (log10cfu/ml) and Total Bacterial Counts 6.06±0.20 (log10cfu/ml) in the three stage of lactation in the study area. In general, it can be concluded that the chemical composition and microbiological quality of raw milk produced by farmers in the study areas were found to be within Ethiopian quality standards. The milk was tested and found to be safe for human consumption as well as further processing. The sampled milk is safe for human consumption as well as for further processing. Thus, the channel of the milk from producers to consumers was within quality standard and wholesale in the study area.

Keywords: Cow milk; Physicochemical property; Quality analysis; Raw milk; Ethiopia (search for similar items in EconPapers)
Date: 2022
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