ISABB Journal of
Food and Agricultural Sciences

OFFICIAL PUBLICATION OF THE INTERNATIONAL SOCIETY OF AFRICAN BIOTECHNOLOGISTS AND BIOSCIENTISTS
  • Abbreviation: ISABB. J. Food and Agric. Sci.
  • Language: English
  • ISSN: 1937-3244
  • DOI: 10.5897/ISABB-JFAS
  • Start Year: 2011
  • Published Articles: 38

Full Length Research Paper

Physical and chemical quality of raw cow's milk produced and marketed in Shashemene Town, Southern Ethiopia

Teshome Gemechu
  • Teshome Gemechu
  • Department of Animal Science, College of Agriculture and Natural Resources, Mizan-Tepi University, P.O.Box 260, Mizan-Tepi, Ethiopia.
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Fekadu Beyene
  • Fekadu Beyene
  • Department of Animal and Range Sciences, College of Agriculture and Natural Resources, Wollega University, P.O.Box 395, Nekemte, Ethiopia.
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Mitiku Eshetu
  • Mitiku Eshetu
  • School of Animal and Range Sciences, College of Agriculture and Environmental Sciences, Haramaya University, P.O.Box 138, Dire Dawa, Ethiopia.
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  •  Received: 29 December 2014
  •  Accepted: 09 February 2015
  •  Published: 30 March 2015

Abstract

The aim of this study was to assess physical and chemical quality of raw cow’s milk produced and marketed in Shashemene town, Ethiopia. A total of 48 samples of raw cow’s milk were collected in the morning. All of the samples were collected using proportional random sampling method. The means for temperature, pH, specific gravity, titratable acidity, total solids, fat, solids-not-fat, protein, ash and lactose contents of milk samples were 22.83 ± 1.22°C, 6.32 ± 0.07, 1.030 ± 0.000, 0.194 ± 0.006%, 12.87 ± 0.11%, 4.28 ± 0.05%, 8.59 ± 0.07%, 3.43 ± 0.00%, 0.74 ± 0.00% and 4.43 ± 0.06%, respectively. Significant differences (P<0.05) were found for the values of temperature, pH, titratable acidity, total solids, fat, protein, ash and lactose contents between the sources of milk samples (dairy cooperative milk collection centers, hotels, small shops and small scale milk producers). Therefore, it was concluded that the chemical composition was adequate as compared to the standard level.

 
Key words: Chemical quality, physical quality, raw cow milk, Shashemene town.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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