Evaluation of microbiological quality and physicochemical properties of raw cow milk

Abstract

Milk production is vital for human growth, especially in children. Ethiopia's "Yelemat Tirufat" initiative aims to boost dairy production and food security. This study assessed the microbiological quality and physio-chemical properties of raw milk in Maya City, Ethiopia, using 40 samples from four kebeles (10 per kebele) in a Completely Randomized Design with three replications. Analyses at Haramaya University's Microbiology and Biotechnology Laboratory examined temperature, pH, solid gravity, fat, and protein. Results showed low milk temperatures (19.0±1.00 to 20.3±2.08°C), unfavourable for bacterial growth, while pH remained within the acceptable range (6.60±0.05 to 6.73±0.110). Specific gravity varied, with Damota and Finqile (1.030±0.00, 1.04±0.20) exceeding the normal range (1.027-1.035), while Adele and Xiniqe (1.020±0.10, 1.028±0.30) aligned with Ethiopian standards. Protein content ranged from 3.33±0.15 to 3.50±0.25. Microbiological quality differed significantly, with bacterial counts in Adele, Damota, and Finqile (1.501±0.04, 1.499±0.34, 1.503±0.03) being similar, while Xiniqe (2.29±0.34) exceeded the allowable limit. Yeast and mould counts varied, with Adele, Xiniqe, and Finqile testing positive (1.000±0.70, 1.00±0.40, 2.000±0.60) and Damota testing negative (0.00), while coliform counts were low. Findings suggest the initiative raises awareness of proper milk processing, improving milk quality in selected kebeles. Strengthening hygiene practices and quality control in milk handling is recommended to further reduce contamination. Overall, the initiative positively impacts dairy quality, but continuous monitoring is essential for long-term improvement.