Gurmessa Terfa Debela, Mitiku Eshetu and Alemayehu Regassa
Present study was carried out to investigate the quality of cow milk. A wide variation was observed in the quality of raw cow milk. The overall mean for temperature, pH, specific gravity, titratable acidity, total solids, fat, solids-not-fat, protein, ash and lactose contents of milk samples were 25.93 ± 0.210C, 6.39 ± 0.035, 1.022 ± 0.00, 0.197 ± 0.004%, 15.47 ± 0.29%, 6.01 ± 0.09%, 9.47 ± 0.17%, 3.94 ± 0.07%, 0.80 ± 0.015% and 4.35 ± 0.165%, respectively. The physicochemical qualities of milk samples obtained from market were significantly higher (P<0.05) than milk samples obtained from household milk producers. In general, physicochemical property of milk samples obtained from household milk producers were within the acceptable standard levels, except pH, SG and TA of marketed milk. Therefore, this suggests the need for improved physicochemical property of marketed milk along dairy value chain.
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