Physical-chemical and Microbial Quality of Raw Milk along the Milk Supply Chain in Kiboga Distrcict

Abstract

The dairy sector is crucial for rural development, poverty reduction, food and nutrition security in Uganda yet its potential remains underexploited with substantial amounts of milk lost at and beyond the farm. This study sought to map the dairy supply chain and assess the effect of seasons and milk handling practices on the physical-chemical and microbial quality of milk along the milk supply chain in Kiboga District. The study was based in Dwaniro Sub-county, Kiboga District. A cross-sectional study approach was used to collect both qualitative and quantitative data using key informants‘ interviews, direct observation, photography, structured questionnaires, and physical-chemical laboratory analysis methods. One hundred and fifty (150) milk samples were collected and analysed for microbial and physical-chemical quality parameters using ISO methods. The findings showed that the milk supply chain in Kiboga is male dominated along all the nodes of the chain with most of the milk produced coming from medium-sized dairy farms that use free-range grazing systems. Over 80% of the milk produced at the farm is transported in plastic jerry cans to milk collection centers (MCCs) by milk vendors. About 97% of the farmers milk their cows in open areas. Water from open dams was used by 82% of vendors and 93% of farmers to wash milk handling utensils. About 74% of the vendors use warm water, soap, and a sponge to clean milk utensils and containers. Eighty-two percent of milk vendors had limited knowledge about proper washing procedures while 27% of farmers had moderate knowledge about hygienic practices. Only 15% of milk vendors test milk with a lactometer at the farm. In addition, only 15% of the milk vendors use milk cans to hold milk in transit. About 59% of the vendors use motorcycles to transport milk to the MCCs. The average pH of milk was 6.72 and 6.70 at the farm and MCC, respectively. The mean fat content of the milk was 4.50% and 4.35% at the farm and MCC, respectively. The microbial content of the milk at the farm was 5.80, 3.40, and 3.80 log cfu/ml TPC, total coliforms, and Staphylococcus aureus, respectively. At the MCCs the mean microbial content was; 6.55, 4.65, and 4.60 log cfu/ml TPC, total coliforms, and Staphylococcus aureus, respectively. The season did not affect fat content, density, and pH but affected the solids-non-fat (SNF) content and microbial content of milk. The results of this study suggest that further improvements in the quality of milk will require a judicious combination of policy, infrastructural and educational interventions to be deployed at certain key stages of the dairy supply chain.