Physicochemical analysis and microbial quality of raw cow's milk along with production system in Angolelanatera district, Amhara region, Ethiopia
Keywords:Fresh milk, Protein content, Feed resources, Milk quality, Bacterial count, Hygiene
AbstractThis study was conducted to determine physicochemical analysis and microbial quality of raw cow’s milk along with the production system in the study area. Data was collected by conducting experimental activities and survey. Statistical package for social science (SPSS) were used to analyze data. The main income sources of the respondents were mixed agriculture (92.5%) and 44.5% respondents had basic education. 78.3% respondents believed the milk quality of local cows were better than cross cows. Natural grazing, crop residues and conserved hay (54.6, 41.8 and 3.6) % were the main feed resources in the study area respectively. The only improved forage species were oat and vetch but most respondents feed these forage species after the seed was collected. The maximum mean of fat and protein content of cow’s raw milk in the study areas were 5.30±0.28 and 3.29±0.05 in Chekiy local cows and Chefanen cross cows respectively. The highest total bacterial and coli form count was recorded in Tsigereeda and Chacha kebeles (3.75x108 and 2.16x 105) respectively. The average number of yeast and mold was 1.56x105, 1.97x105, 2.14x105 and 1.73x105 in Tsigereda, Chekiey, Chefanen and Chacha respectively. The highest bacterial and coli form count was recorded due to poor hygienic practice. Interventions about hygienic practice will solve the listed problems.
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