Study on Milk Hygiene, Quality Control in the Market Chain in Jimma

Abstract

Raw milk quality and hygienic status of dairy farms study were conducted from October 2013-March 2014 in Jimma town with the objectives to assess hygienic milking and handling practices and quality of raw milk at different critical points throughout the milk value chain, in Jimma zone, south western Ethiopia. The study was performed by questionnaire survey, personal observation and milk sample testing in the laboratory. For the survey a total of 54 purposively selected milk producing households who sell raw milk to the town were interviewed to assess the hygienic milking and handling practices. A total of 162 bulk raw milk samples were collected aseptically from selected farms, milk cooperative and cafeterias for raw milk quality testing and tested with different test. Clot-on-boiling test positive results for farm, cooperative and cafeterias were 7.78%, 55.56% and 58.7%, respectively. Positive cases recorded for alcohol test were 48.89% in farm milk whereas 77.78% in cooperatives milk and 87.43% in cafeterias milk. In this study average mean pH for three sources was 6.68, 6.646 and 6.614, respectively. The mean titratable acidity of samples was 0.191, 0.226 and 0.261, respectively. The mean specific gravity of the milk samples were 1.0297, 1.028 and 1.0126 g/ml, respectively. Analysis of variance for pH, titratable acidity and specific gravity shows the mean values to be significant. For MBRT only 3.33% of samples from farms reduced the dye above 4½ an hour and about 41.11%, 33.33% and 26.98% decolorized the dye within 2-4½ hours; about 38.89%, 44.44% and 34.92% reduced within 1-2 hours; about 14.44%, 11.11% and 30.15% reduced in ½-1 hour; and 2.22%, 11.11% and 7.9% of samples reduced the dye below ½ an hour, respectively. Methylene blue reduction test shows bacterial load increased as level increased up to consumer The test result indicated that milk quality deterioration increased from farms to cafeterias. In addition at all level adulteration with water was observed, however it is highest at cafeterias. However, as compared to other sources farm milk had better quality. Reduced quality is related to public health risks and these calls for improvement of quality by awareness creation on hygienic milking and handling of milk and educating milk sellers to avoid adulteration of milk. It is also important to apply appropriate quality control system before receiving the milk to assure quality.