H/mariam, Mekonnen(PhD)Workiye, Mezgeb2018-06-292023-11-082018-06-292023-11-082012-07http://etd.aau.edu.et/handle/123456789/4945The present study was under taken on chemical composition, bacteriological quality and handling practices in Debre Libanose district with the aim of investigating hygienic, processing and marketing practices of milk , ownership pattern of dairy animals at their husbandry practices, chemical composition and bacteriological quality of raw milk. Cross sectional study was conducted from September 2011 to March 2012 by way of questionnaire survey, farm visit and laboratory analysis of milk chemical composition and bacteriological quality. A total of 100 households were visited and interviewed. 50 milk samples were examined for specific gravity, alcohol tests, and bacteriological quality and 65 milk samples were also examined for fat, lactose SNF and protein contents at milk collection centers. The households were practicing mixed farming system with an average 6.21 cattle population of which 2.23 were milking cows. The major feeding systems were grazing and stall feeding. All animals were housed at least during night times. Udder and hand washings were practiced by more than 85 and 58 % respectively, of the producers. About sixty three and eighty seven percent of the households process milk to butter, cheese and yoghurt and sold milk to different buyers respectively. The majority (64%) of the milk samples had the specific gravity value of less than 1.026, indicating the existence of adulteration with addition of water. The chemical composition of milk samples for fat, lactose, solid non fat and protein were 3.93, 4.13, 7.54 and 2.73 % respectively. The average total plate counts of milk samples were log 3.61 and 6.28 for udder and bulk milk tank at collection center respectively. The average coliform counts were log 1.76 and 4.17 for udder and bulk milk tank respectively. The two sampling points (udder and bulk milk at collection center) had significant differences (p≤0.001) in TPC and TCC counts. The average total plate counts and total coliform counts were higher in households that do not have clean barns, which did not wash udder or let calves suckle, not wash hands during milking and not use teat dip and towel. In general milk produced in the study area can be considered as acceptable in its fat and lactose contents and it becomes substandard in its bacteriological quality as it goes from point of production to point of selling. Dairy X producers should be provided with extension service on milk handling practices and Establishing milk processing plants around high milk producing areas, could contribute towards reducing further contamination of milk due to time elapsed during transportation Keywords: Milk, Chemical composition, TPC, TCC, udder milk, bulk tank milk Smallhoder, Debre LibanosenMilkChemical composition TPC TCCudder milk bulktank milk SmallhoderDebre LibanosThesis