Physicochemical properties and microbial load of raw cow's milk produced and marketed in jimma town, south western Ethiopia

Abstract

Despite milk is a highly nutritious food, it can easily be contaminated with physicochemical and microbiological hazards. The aim of this study was to investigate the physicochemical properties and microbial load of raw cow milk produced and marketed in Jimma town. A total of 22 samples of raw cow milk were collected randomly from selected dairy farms, vendors, and cafeterias from five study sites in the town. The obtained data were analyzed by SPSS-20 statistical software. The obtained results showed that there were significant differences (P<0.05) observed in temperature (26.7±0.42 and 21.24±0.83 °C), total solid (12.74±0.98 and 11.05±0.59%), fat (3.63±0.07 and 3.02±0.20%), protein (3.45±0.09 and 2.57±0.44%) between dairy farms and cafeterias milk samples, respectively. However, there were no significant differences (P>0.05) in pH, specific gravity, lactose, solid not fat, and ash of collected milk samples among the milk value chain points. The most physicochemical quality of the examined milk samples were within the acceptable levels except milk samples from cafeterias. The overall mean values for total bacterial, total coliform, and yeast and mould count of milk samples were 6.14±0.07, 5.98±0.04, 3.94±0.17 in dairy farms, 7.63±0.20, 7.48±0.01, 4.10±0.14 in milk vendors, and 8.30±0.47, 7.52±0.02, 4.48±0.44 log CFU/mL, in milk cafeterias respectively. All microbial load of milk samples were significantly different (p<0.05) and recorded greater than recommended values. Finally, it is possible to conclude that milk quality deterioration increased from dairy farms to cafeterias and may cause public health risks. Therefore, this suggests the need for improved hygienic practice and educating the public on safety issues at all milk value chain points.