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, OROMIA REGION, ETHIOPIA

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