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 <0.05) in educational level and religion between rural and
urban dairy production systems in the study areas. The percentage of local and crossbred
cows were (93.8 Vs. 6.2) and (6.7 Vs. 93.3) in the rural and urban dairy production system,
respectively. There was also a significant difference in the purpose of cattle rearing, duration
of cattle rearing (P<0.05), access to dairy training, washing of cow’s udder, hand before
milking, types of housing for dairy animals, feed conservation experience, communal grazing
land, and Feeding management system between rural and urban dairy production system in
the study area. Only 18.7 and 56.7% of rural and urban dairy production systems used
aluminum containers, respectively. There was a significant difference in pH, fat, solids-not-fat,
and lactose in raw milk between rural and urban dairy producers. There was a significant
xvii
difference in pH, Fat, Protein, and SNF in fermented milk samples between rural and urban
dairy producers. Generally, dairy production practice in the study area was low husbandry
management practice faced major problems like; disease, feed shortage, and the productivity
of dairy cows was below the expected level. Good quality raw milk and traditional fermented
milk of Physico-chemical parameters within acceptable national and international standards
conditions during production, processing and storage should be encouraged to produce for
consumption. Creating awareness on milk handling, and supporting the producers by
providing proper milk equipment, and other facilities that are necessary to insure safe milk for
consumption
