EFFECTS OF DAIRY PROCESSING AND HYGIENIC PRACTICES ON MICROBIAL QUALITY OFMILK AND YOGHURT IN HARAMAYA WOREDA,OROMIA REGIONAL STATE, ETHIOPIA

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Abstract:

Milk is an intricate or a complex biological fluid and by its nature, a good grawthmedium for many microorganisms.Becouse of its physico-chemical properties, its needs strict hygienic condition to avoid contamination of milk with microorganisms.Therefore, the microbial content of milk is a major feature in determining its quality.Microbial contamination can generally occure from three sources such as, with in the udder, exterior of the udder and surface of milk handling and storage equipment. Thus, this study was carried out to assess the microbiological quality of raw caw milk and yoghurt sample collected from household and vendors in Haramaya woreda.A total of 27 milk samples was collected from household and venders and transported to the laboratoryat

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EFFECTS OF DAIRY PROCESSING AND HYGIENIC PRACTICES ON MICROBIAL QUALITY OFMILK AND YOGHURT IN HARAMAYA WOREDA,OROMIA REGIONAL STATE, ETHIOPIA

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