Assessment of Microbial and Physicochemical Qualities of Cow Milk in Selected Districts of Borena Zone, Oromia Regional State, Ethiopia

Cow milk is a rich source of protein, fat, lactose, energy, salts, water, vitamins and minerals. This property makes it an ideal medium for the growth and proliferation of a variety of microorganisms. This research activity was initiated to evaluate the microbial and physicochemical qualities of randomly selected cow milk samples in three Districts of Borana Zone (Gomole, Elwaye and Dubluk). The microbial and physicochemical analyses were performed following standard protocols. Milk samples collected from Dubluk District showed a maximum total standard plate and coliform count values of ۸.۴ log۱۰ CFU mL-۱, and faecal coliforms have been detected in ۹۸% of the samples. The maximum counts of Salmonella (mean prevalence: ۳۹.۹%) and Shigella (mean prevalence: ۹۵.۸%) of ۷.۵ and ۸.۳ log۱۰ CFU mL-۱, respectively, were obtained in samples from Elwaye showing potential faecal contamination of milk. Yeast and mold test (۱۰۰% prevalence) revealed that Gomole District samples (۴.۸ log۱۰ CFU mL-۱) were significantly higher (<۰.۰۰۰۱) than samples of the other Districts. In analysis for physicochemical parameters, fat (۷.۵%) (Dubluk), protein (۳.۴%) (Gomole and Elwaye), lactose (۵.۱) (Gomole, Elwaye & Dubluk), salts (۰.۸%) (Gomole and Elwaye), Solid-Not-Fat (۹.۲ -۹.۴) (Dubluk – Gomole) and ۰.۰% added water (all samples) were recorded; with fat, lactose and SNF being better as compared to earlier reports. In general, microbial population levels exceeded the set standard rendering it unsafe for raw consumption. Among the causes may be prevalence of a serious hygienic problem in the process of milk production and subsequent handling in the study areas due to inadequate cleanliness of the milking personnel, milking materials, udder, teat and concern of health of the cows. Thus, the pastoral society should be given awareness through training regarding the general hygienic practices required and the health hazards associated with production and consumption of low standard cow milk.Cow milk is a rich source of protein, fat, lactose, energy, salts, water, vitamins and minerals. This property makes it an ideal medium for the growth and proliferation of a variety of microorganisms. This research activity was initiated to evaluate the microbial and physicochemical qualities of randomly selected cow milk samples in three Districts of Borana Zone (Gomole, Elwaye and Dubluk). The microbial and physicochemical analyses were performed following standard protocols. Milk samples collected from Dubluk District showed a maximum total standard plate and coliform count values of ۸.۴ log۱۰ CFU mL-۱, and faecal coliforms have been detected in ۹۸% of the samples. The maximum counts of Salmonella (mean prevalence: ۳۹.۹%) and Shigella (mean prevalence: ۹۵.۸%) of ۷.۵ and ۸.۳ log۱۰ CFU mL-۱, respectively, were obtained in samples from Elwaye showing potential faecal contamination of milk. Yeast and mold test (۱۰۰% prevalence) revealed that Gomole District samples (۴.۸ log۱۰ CFU mL-۱) were significantly higher (<۰.۰۰۰۱) than samples of the other Districts. In analysis for physicochemical parameters, fat (۷.۵%) (Dubluk), protein (۳.۴%) (Gomole and Elwaye), lactose (۵.۱) (Gomole, Elwaye & Dubluk), salts (۰.۸%) (Gomole and Elwaye), Solid-Not-Fat (۹.۲ -۹.۴) (Dubluk – Gomole) and ۰.۰% added water (all samples) were recorded; with fat, lactose and SNF being better as compared to earlier reports. In general, microbial population levels exceeded the set standard rendering it unsafe for raw consumption. Among the causes may be prevalence of a serious hygienic problem in the process of milk production and subsequent handling in the study areas due to inadequate cleanliness of the milking personnel, milking materials, udder, teat and concern of health of the cows. Thus, the pastoral society should be given awareness through training regarding the general hygienic practices required and the health hazards associated with production and consumption of low standard cow milk.

کلیدواژه ها:

Cow milk ، microbial quality ، physicochemical quality