Microbial Quality and Chemical Composition of Raw Whole Milk from Horro Cattle in East Wollega, Ethiopia

Abstract

A study of the microbial quality and chemical composition of raw milk from Horro cows raised at rural farm households was conducted in Guto Wayu and Bila Sayo districts of East Wolloga. Thirty willing households owning one or more cows were randomly selected from Guto Wayu and Bila Sayo districts of East Wollega. Fifteen samples of whole raw milk were taken twice from each household in each location within each of the two months of the study and were used for the analysis. The mean standard bacteria count (6.8×104 log cfu mL-1) and coliform count (7.4×107 log cfu mL-1) of milk samples from Bila Sayo was significantly higher than those of milk samples from Guto Wayu. The acidity (0.28 and 0.31) respectively of the raw milk samples from both locations was similar and the SBC, CC and acidity values were generally above acceptable standards. The means for the total solids, solids-not-fat, total protein, casein, fat, lactose, ash, and specific gravity were 14.31 ± 0.03, 8.22 ± 0.01, 3.31 ± 0.01, 2.63 ± 0.01, 6.05 ± 0.02, 4.51 ± 0.01, 0.70 ± 0.01, and 1.03 ± 0.01 respectively. The result of the microbial investigation indicated poor bacteriological quality of milk samples from the two locations, whereas the chemical composition was adequate. The milk from Horro cattle from the two locations should be pasteurised and adequate sanitary measures taken at all stages of production to consumption of the milk to ensure the production of good quality raw milk.

Ethiopian Journal of Education and Sciences Vol. 3 (1) 2007: pp. 1-10