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Quality assessment of raw and pasteurized milk accessed in Gondar city, Northwest Ethiopia, 2020

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dc.contributor.author Belay Desye
dc.date.accessioned 2023-07-03T14:31:05Z
dc.date.available 2023-07-03T14:31:05Z
dc.date.issued June, 2020
dc.identifier.uri http://hdl.handle.net/123456789/6382
dc.description.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. en_US
dc.description.sponsorship UOG en_US
dc.format.extent 81p
dc.language.iso English en_US
dc.publisher UOG en_US
dc.subject PUBLIC HEALTH en_US
dc.title Quality assessment of raw and pasteurized milk accessed in Gondar city, Northwest Ethiopia, 2020
dc.type Thesis en_US


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