SMALLHOLDER DAIRY PRODUCTION CHARACTERISTICS AND PHYSICO-CHEMICAL QUALITY OF RAW COW MILK AND TRADITIONAL FERMENTED DAIRY PRODUCT IN ADAMI TULU JIDO KOMBOLCHA WOREDA OF EAST SHOA ZONE, ORO

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Abstract:

This study was conducted to assess the characteristics of smallholder dairy production and the Physico-chemical quality of raw cow milk and traditional fermented dairy products produced in Adami Tulu Kombolcha Woreda. A three-stage sampling procedure was used to collect primary data from smallholder dairy producers. In the first stage, from the East Shoa zone, Ademi Tulu Jido Kombolcha were purposively selected due to its high potential in cow milk production as well as marketing. Out of 43 rural kebeles four i.e., Woyiso Qancara, Ilka Calamo, Galo Hiraphe, and Desta Abjeta, and out of four urban kebele, two of Adami Tulu and Batu were selected purposively. Finally, 140 individual dairy cow owners, which included 60 dairy producers from urban and 80 dairy producers from rural farmers, were randomly selected. A total of 40 fresh morning milk samples (250ml) were collected directly from the udder of the cow, and 40 traditional fermented dairy products from storage containers at the farm gate were collected aseptically. Statistical Package for Social Sciences was used to analyze survey data and SAS was used for laboratory data analysis. The result of study there was a significant difference (P

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SMALLHOLDER DAIRY PRODUCTION CHARACTERISTICS AND PHYSICO-CHEMICAL QUALITY OF RAW COW MILK AND TRADITIONAL FERMENTED DAIRY PRODUCT IN ADAMI TULU JIDO KOMBOLCHA WOREDA OF EAST SHOA ZONE, ORO

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