July 28, 2025 Thesis Open Access

WOGENE ABEBE

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<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>WOGENE ABEBE</dc:creator>
  <dc:date>2025-07-28</dc:date>
  <dc:description>The objectives of the study was to asses milk production, hygienic milk handling practices and Bacteriological quality of raw cow milk produced and marketed in the study districts. A total of 208 respondents were involved as respondent dairy cattle owned house hold and milk seller respondents from different milk selling points (restaurant , vendor and milk shop was involved and data were collected through structured questionnaires and 88 raw cow milk sample were collected. Laboratory analysis for total viable bacterial counts and total viable coliform counts were done for different milk samples collected from the two selected districts. Survey works includes: Barn and floor type, cleaning practices, hygienic condition of the milker and cows during milking, source of water used for cleaning purpose( hand, udder and, milk utensils), type of milking container, and major milk quality constraints. Laboratory analysis was carried out to determine the Bacteriological quality of raw cow milk. Among the districts there was strong significant (P &lt; 0.05) different in cleaning dairy cattle’s barn. In this study about 40% and 5% respondents were clean their dairy cattle barn floor in Dilla town and Dilla Zuria districts, respectively. Over all mean of total viable bacterial count of milk sample from farm gate and milk sample from restaurant and vendor milk selling shop was strong significantly different (P&lt;0.05) and over all mean of total viable coliform counts result was significantly different (P&lt;0.05) the milk sample taken from farm gate and the milk sample from restaurant, vendor and milk shop/tea house. The highest total viable bacterial count (4.0x106 CFU) and total viable coli form counts (7.8 x 105 cfu/ml) were observed at restaurant, vendor milk selling shop level respectively. The milk sample from restaurant, vendor, milk selling shop and tea house was subjected high bacterial contamination and does not meet the East Africa community (EAC) maximum acceptable milk quality standard of (5.0x105 CFU/ml) for total viable bacterial count and (2.0x105 CFU /ml) for total viable coliform count which indicated poor animal husbandry and hygiene practices. Therefore, adequate sanitary measures should be taken at all stages from milk production to consumption.</dc:description>
  <dc:identifier>https://zenodo.org/record/13090</dc:identifier>
  <dc:identifier>10.20372/nadre:13090</dc:identifier>
  <dc:identifier>oai:zenodo.org:13090</dc:identifier>
  <dc:language>eng</dc:language>
  <dc:relation>doi:10.20372/nadre:13089</dc:relation>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:subject>Bacteriological quality. Coliform count, Hygienic practices, Raw cow milk, Total  bacterial count</dc:subject>
  <dc:title>ASSESSMENT OF MILK PRODUCTION, MILK HANDLING PRACTICES, AND  EVALUATING BACTERIOLOGICAL QUALITY OF RAW COW MILK PRODUCED  AND MARKETED IN DILLA TOWN AND DILLA ZURIA DISTRICT OF GEDEO  ZONE, SOUTHERN, ETHIOPIA.</dc:title>
  <dc:type>info:eu-repo/semantics/doctoralThesis</dc:type>
  <dc:type>publication-thesis</dc:type>
</oai_dc:dc>