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Physicochemical Quality Of Cow Milk Collected From Different Sources In Adewa, Central Zone Of Tigray, Ethiopia

Indian Agricultural Research Journals

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Title Physicochemical Quality Of Cow Milk Collected From Different Sources In Adewa, Central Zone Of Tigray, Ethiopia
 
Creator Tadele, Etsemeskel
Gebreananya, Brhane
 
Subject Physical
Chemical
Quality
Milk
 
Description The study was conducted in Adewa, central zone of Tigray Ethiopia, aimed to asess the physicochemical quality of raw cow’s milk collected from smallholders, cafeterias and local vendors. A total of seventy samples of raw cow’s milk were collected and analysed. All  samples were collected using proportional random sampling method.  The mean values for pH, specific gravity, titratable acidity, frizzing point,  TS, fat, SNF, protein,  ash and lactose contents of milk samples collected from smallholders and cafeterias were 6.640±0.03, 1.032±0.04, 0.165±0.01, -0.530±0.07, 12.84±0.05, 3.98 ±0.04, 8.86 ±0.01, 3.69 ±0.03, 0.58 ±0.06, 4.58 ±0.0, 6.40 ±0.00, 1.026 ±0.00, 0.19±0.004, -0.48±0.009, 14.81±0.003, 4.63 ±0.005, 10.2±00, 4.24±0.005, 0.73±0.0013 and 5.20 ±0.002 respectively. Whereas, milk samples from Local vendors had 6.27±0.007, 1.022±0.00, 0.28±0.006, -0.49±0.001, 14.1±0.002, 4.12±0.008, 9.94±0.003, 4.41±0.003, 0.74±0.002 and 4.78±0.0028 for pH, specific gravity, titratable acidity, frizzing point, TS, fat, SNF, protein, ash and lactose content respectively.  The overall mean Temperature, pH value, Specific gravity, Titratable Acidity  and Freezing point samples was 26.530±0.030C,  6.440±0.03, 1.028±0.03, 0.121±0.05 and -0.515±0.00 respectively. While the TS, Fat, SNF, Protein, Salt and Lactose content were 13.67±0.05%, 4.20±0.055%, 9.46±0.04%, 4.0±0.05%, 0.66±0.07% and 4.80±0.015% respectively. The chemical quality of samples collected from cafeterias and local vendors was significantly higher (P<0.05) than small scale milk producers. The physicochemical quality of samples obtained from small scale milk producers, cafeterias and local vendors were within the standard level Except pH and titratable acidity of the  samples of cafeteria’s  and vendors. Therefore, this indicated that the need for improved physicochemical quality standard of milk.
 
Publisher Indian Dairy Association, New Delhi, India
 
Date 2024-10-27
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJDS/article/view/149382
 
Source Indian Journal of Dairy Science; Vol. 77 No. 5 (2024): Vol. 77 No. 5 (2024): Sept.-Oct. 2024
2454-2172
0019-5146
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJDS/article/view/149382/56761