Physical and chemical quality of raw cows milk produced and marketed in Shashemene Town, Southern Ethiopia

Abstract

The aim of this study was to assess physical and chemical quality of raw cow’s milk produced and marketed in Shashemene town, Ethiopia. A total of 48 samples of raw cow’s milk were collected in the morning. All of the samples were collected using proportional random sampling method. The means for temperature, pH, specific gravity, titratable acidity, total solids, fat, solids-not-fat, protein, ash and lactose contents of milk samples were 22.83 ± 1.22°C, 6.32 ± 0.07, 1.030 ± 0.000, 0.194 ± 0.006%, 12.87 ± 0.11%, 4.28 ± 0.05%, 8.59 ± 0.07%, 3.43 ± 0.00%, 0.74 ± 0.00% and 4.43 ± 0.06%, respectively. Significant differences (P<0.05) were found for the values of temperature, pH, titratable acidity, total solids, fat, protein, ash and lactose contents between the sources of milk samples (dairy cooperative milk collection centers, hotels, small shops and small scale milk producers). Therefore, it was concluded that the chemical composition was adequate as compared to the standard level. Key words: Chemical quality, physical quality, raw cow milk, Shashemene town.