Abstract:
Abstract
Background:- Milk is a highly nutritious food for human being. It is extremely perishable
food and ideal medium for bacterial growth. Globally, milk borne diseases are a major public
health concern and milk adulteration becomes also a major issues. In Ethiopia, about 95%
of the marketed milk channeled through the informal marketing system, that has been a
challenge for milk quality control in urban and per urban areas.
Objective:- The aim of this study was to determine the physicochemical, microbiological
and adulteration quality of raw and pasteurized milk accessed in Gondar city, Northwest
Ethiopia, 2020.
Methods:- A laboratory based cross-sectional study design was conducted to collect and
analyze 90 milk samples from dairy farms, milk vendor shops and supermarkets. Simple
random sampling technique was used to select sample sources. Standard method of
procedures were used to collect and analyze of samples. SPSS version-22 was used for
statistical analysis. One-way Analysis of variance was used to test significance difference.
Pearson correlation coefficient was used to assess relationships among parameters.
Results:- The mean value of chemical compositions of fat, protein, TS and SNF were 3.3,
3.06, 11.46 and 8.16%, respectively among raw milk. On the other hand, the mean value of
fat, protein, TS and SNF content of pasteurized milk were 3.09, 2.46, 9.77and 6.68%,
respectively. The mean value of microbiological parameters TBC, TCC, E.coli and YMC
were 6.83, 5.39, 3.23 and 4.91 log10 CFU/mL, respectively among raw milk. Whereas, mean
value of TBC, TCC, E.coli and YMC of pasteurized milk were 7.08, 3.59, 2.5 and 3.6 log10
CFU/mL, respectively. Moreover, raw and pasteurized milk were adulterated with water
3.8% and 19.8%, respectively. Significant differences at (p<0.05), (p<0.01) and (p<0.001)
were found among sample sources for all measured parameters of physicochemical and
microbiological except E.coli in dairy farms and titrable acidity in pasteurized milk.
Conclusion:- Physicochemical and microbiological analysis showed that quality of milk
were poor according to Ethiopian and European unit quality standards. In addition, milk
samples were adulterated with water and some preservatives. Therefore, to ensure safety
and quality of milk for consumers, routine quality monitoring of marketing milk is desirable.
