Nebiyu R., Beyene F., Giorgis Y.T., Kassa B., Kass F.
Ethiopian Institute of Agricultural Research, Holeta Centre, P.O. Box 31, Holetta, Ethiopia; Wollega University, P.O. Box 395, Nekemt, Ethiopia; Hawassa University, P.O. Box 05, Hawassa, Ethiopia
Nebiyu, R., Ethiopian Institute of Agricultural Research, Holeta Centre, P.O. Box 31, Holetta, Ethiopia; Beyene, F., Wollega University, P.O. Box 395, Nekemt, Ethiopia; Giorgis, Y.T., Hawassa University, P.O. Box 05, Hawassa, Ethiopia; Kassa, B., Ethiopian Institute of Agricultural Research, Holeta Centre, P.O. Box 31, Holetta, Ethiopia; Kass, F., Ethiopian Institute of Agricultural Research, Holeta Centre, P.O. Box 31, Holetta, Ethiopia
A study was conducted to assess impacts of building smallholder milk producers' technical and material capacity on microbial quality of raw milk. Thirty women were selected and trained on good hygienic practices of milk production and products handling. They were also given milk handling equipments made of stainless steel. Milk samples were taken before and after the training. Training brought positive impact on hygienic milk and milk products production and handling. Udder washing practice was improved by 32 % and use of individual towel to dry the udder was practiced by 53%. The training made 60 % women to use salt solution as teat dipping solution after milking. Cleaning milk and milk products vessels using hot water with the herbs was improved by 63.6 % through the training. The average shelf-life of milk, buttermilk and cottage cheese (1.27, 1.36 and 5.73 days) was enhanced after the training to 2.17, 2.57 and 7.17 days respectively. The training improved the mean scores of taste, aroma and appearance of milk by 29.8, 27.7 and 23.9 % respectively. The mean total bacterial and coliform loads of milk were significantly reduced by 13.8 and 31.8 % respectively through the training. The percent total solid, solid not fat, fat, protein, lactose and ash contents of milk produced in the study area were 13.8, 8.95, 5.35, 3.24, 4.53 and 0.71 respectively. Scarcity of material resources, untargeted training and extension services as well as lack of access to credit were identified as the main constraints of milk and milk products production and handling practices. Therefore, empowering and capacitating the target group through training and improving handling of milk and milk products would increase the quality and thus marketability of milk and milk products in the study area.