Determination of Adulteration and Chemical Composition of Raw Milk Sold in Hossana Town, South Ethiopia

Abstract

The present study was designed to analyze chemical composition, organoloptic evaluation and adulteration condition of milk sold in Hossana town, Ethiopia during the year 2015/16. A total of thirty (30) milk samples were collected, each of ten (n= 10) from milk producers (MP), cafeteria and control. Results showed that maximum fat, protein, lactose density, solid-not-fat, total solid and water contents were observed in samples S3 (4.65%), S1 (3.40%), S2 (4.24%), S2 (31.94%), S2 (5.65%) S1(9.3%) and S1 (11.17%) respectively. The results for raw milk sample for evaluating the chemical composition (protein, density, solid-not-fat, and total solid) showed that there is no significant difference (p>0.05) statistically. The statistical analysis showed that the fat and water contents of these milk samples collected from different sources were significantly different (p<0.01). Clot-on-boiling test (COB) and alcohol test (AT) showed that milk sample from house hold milk has superior quality as compare to cafeteria milk. 90% and 80% milk samples from milk producer and cafeteria respectively were successfully pass on clot-on-boiling test, whereas (80% and 70% milk samples from milk producer and cafeteria respectively were successfully pass on alcohol test. In organoleptic test, the result was based on physical appearance (sensory evaluation) system. Ninety percent (90%) milk samples from milk producer were normal (white in color) and 10% were abnormal (yellowish white). Whereas (80%) milk samples from cafeteria were normal and 20% were abnormal (yellowish white). 70% and 67% milk samples from milk producer and cafeteria respectively were normal in odor/ Smell. In general, it is not fair to conclude that some of the milk quality parameter sold at Hossana city, met the minimum legal standards of normal milk. Therefore, it is recommended that introducing different dairy technologies should be supported with a continuous training on how to manage a dairy farm. Stronger milk quality control and quality base payment could help a lot to discourage adulteration.

Microbiological Quality and Adulteration of Pasteurized and Raw Milk Marketed in Dharan, Nepal

“…That is why milk is an important part of the diet of all age group including expectant mothers (Wijesinha-Bettoni & Burlingame, 2013). It is most likely an extremely perishable food (Sebho & Meskel, 2018). Inappropriate handling may cause an outbreak to public health problems and economic losses, thus hygienic vigilance is essential throughout the entire milk chain starting from producer to consumer (Hayes HiJOST 2020, 3-4; doi: https://doi.org/10.3126/hijost.v4i0.33864 and Boor, 2001).…”