REVIEW ON HANDLING PRACTICE AND MICROBIAL QUALITY OF RAW WHOLE COW MILK PRODUCED IN ETHIOPIA (original) (raw)

ABSTRACT Milk is yellowish-white non-transparent liquid secreted by epithelial cells in mammary gland of mammals. It is very nutritious food rich in macro and micronutrients. Being nutritious and liquid, it is an ideal for microbial growth and multiplication. The aim of this review is to compile information from earlier works on milk and milk products handling practices, utilization, quality and safety in Ethiopia. Milk and milk products to be safe and to have high quality, responsibility should be taken on dairy producers, retailers and manufacturers. Ethiopia is known by huge number of livestock; however, milk production and consumption is below the expected standard. In Ethiopia, milk hygiene practices are below the standard due to insufficient pre-milking and post-harvest handling practices. Milk quality is a blend of characteristics (chemical, physical, bacteriological and aesthetic) that boost up the acceptability of the milk product. Commonly used microbial quality tests for milk and milk products are determination of Total Bacterial Count (TBC) or Standard Plate Count (SPC), Coliform Count (CC), Yeast and Mould Counts, Enterobacteriaceae, and Somatic Cell Counts (SCC). In general, microbial content of milk and milk products is an indicative of the hygienic levels at milking, cleanliness of utensils, storage, and transportation.