Milk Handling Practices, Processing Methods, and Microbial Quality

Tekele Duga  Maru; Lemma Fita  Wari; Abera Jabessa Fufa; Birhane  Mekete

Tekele Duga Maru College of Agricultural and Veterinary Medicine, Ambo University, Ethiopia
Lemma Fita Wari Holota Agricultural Research Center, Ethiopia
Abera Jabessa Fufa College of Agricultural and Environmental Science, Arsi University, Ethiopia https://orcid.org/0000-0001-9887-5005
Birhane Mekete College of Agricultural and Veterinary Medicine, Ambo University, Ethiopia

Keywords: Microbial quality, Milk, Gindeberet, Ethiopia

Abstract

The study was conducted to assess handling, and processing methods and evaluates the microbial quality of milk under smallholder farmers in the Gindeberet district, West Shoa Zone, Oromia regional state. To generate data a semi-structured questionnaire was prepared and administered to which total of 120 respondents, 61 from midland and 59 from lowland at least owing two milking cows. The microbial quality of milk test was done using 30 milk samples (15 from midland and 15 from lowland) collected from dairy producers. The result revealed that almost all the respondents (100%) in the study area practiced hand milking after calf suckling majorly performed by women. About 71.4% of respondents use woven grass (okolee) Utensils for milking and 58.8% for gourd for storage and 79% for churning in the study area. In a present study, about 75.8 and 85.8% of milk wash their hands and equipment with warm water respectively, pre-milking to facilitate washing and kills microorganisms. The majority of them 86.7% not practiced udder and teat washing. Lantana trifolia (Kusaayee), shirfiggii, Quncee doobbii, Olea Africana (Ejersa), Ceekaa (juniperous procera) and Gaarrii” (syzyhuim guineense) are the most commonly used for cleaning and smoking the utensils. The Average microbial count of milk in the case of total bacteria, coliform counts, yeast, and mould counts were 6.94, 5.0,3, and 4.90 log₁₀cf/ml, respectively. TBC, TCC, and YMC significantly differed (p<0.05) between the milk producers in both Agro ecologies. This means the result from the study is 6.94±0.16 total bacterial count which is greater than the minimum Ethiopian standard of 2x106(2009). Therefore, it is concluded that the majority of milk produced in the study area is poorly handled and processed, with low attention to keeping quality of milk and milk products. These suggest that a need for enriched milk handling and processing scheme in the study area and milk producers should be trained on keeping selfhygienic, washing the udder and teats of cows, and generally keeping the quality of the milk.

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