摘要：This study was conducted in Adea Berga and Ejerie districts. The objectives of the study were to assess raw milk hygienic handling practices and constraints associated with milk quality. A total of 180 smallholder milk producers farmers, two dairy cooperatives, one dairy cooperative union, two milk processors and ten consumers were interviewed to collect the required information using semi-structured questionnaires and focused group discussions. About 65% the respondents were removed manure daily While 35% were removed three times a week. Most of the interviewed dairy producers 69.4% washed their hands before milking while the rest 30.6% did not wash their hands. About 62.2% of the dairy producers washed their cow’s udder before milking and 37.8% were not washing. Nearly half of the respondents 46.7% were did not use towels for udder drying, 15.6% used common towel and 37.7 % reported they did not practice udder washing and drying. All of the interviewed milk producer farmers were used plastic made milk containers during milking and transported the milk to collection centers. Dairy cooperatives, Dairy cooperative union and processors used aluminum container for milk transportation and storage. Almost all of the dairy producers 98 % and milk collectors washed milking utensils after every use. In Ejerie district 3.3% of smallholder dairy producers were cleaned their milking utensil before and after usage. About 77% of the respondent washed their milk container with cold water and soap while 23% used hot water and soap. All primary dairy cooperatives and 70 % of consumers were washed their milk container with cold water and soap. The remaining 30% of the interviewed consumers were washed their milk utensils with warm water and soap. Smallholder producers used different water sources used for cleaning purpose tap water 55%, river 28% and Hand dug well 17%. All small holder milk producers used traditional cooling method. Chemical composition (fat and water) content were the major milk quality criteria to accept or rejected the milk. Major milk quality constraints in the study areas were limited awareness on hygienic handling of milk, lack of cooling facility, shortage of clean water , lack of effective quality control system and absence of quality based payment system. Thus, Awareness creation and trainings should be needed milk hygienic handling practices and introduce quality based payment improving milk quality.
其他摘要：This study was conducted in Adea Berga and Ejerie districts. The objectives of the study were to assess raw milk hygienic handling practices and constraints associated with milk quality. A total of 180 smallholder milk producers farmers, two dairy cooperatives, one dairy cooperative union, two milk processors and ten consumers were interviewed to collect the required information using semi-structured questionnaires and focused group discussions. About 65% the respondents were removed manure daily While 35% were removed three times a week. Most of the interviewed dairy producers 69.4% washed their hands before milking while the rest 30.6% did not wash their hands. About 62.2% of the dairy producers washed their cow’s udder before milking and 37.8% were not washing. Nearly half of the respondents 46.7% were did not use towels for udder drying, 15.6% used common towel and 37.7 % reported they did not practice udder washing and drying. All of the interviewed milk producer farmers were used plastic made milk containers during milking and transported the milk to collection centers. Dairy cooperatives, Dairy cooperative union and processors used aluminum container for milk transportation and storage. Almost all of the dairy producers 98 % and milk collectors washed milking utensils after every use. In Ejerie district 3.3% of smallholder dairy producers were cleaned their milking utensil before and after usage. About 77% of the respondent washed their milk container with cold water and soap while 23% used hot water and soap. All primary dairy cooperatives and 70 % of consumers were washed their milk container with cold water and soap. The remaining 30% of the interviewed consumers were washed their milk utensils with warm water and soap. Smallholder producers used different water sources used for cleaning purpose tap water 55%, river 28% and Hand dug well 17%. All small holder milk producers used traditional cooling method. Chemical composition (fat and water) content were the major milk quality criteria to accept or rejected the milk. Major milk quality constraints in the study areas were limited awareness on hygienic handling of milk, lack of cooling facility, shortage of clean water , lack of effective quality control system and absence of quality based payment system. Thus, Awareness creation and trainings should be needed milk hygienic handling practices and introduce quality based payment improving milk quality.
