Background The neutral pH and nutritional content of raw milk make it an ideal growth medium for microorganisms. Millions of people worldwide rely on milk as a complete and highly nutritious food source. Methods Raw milk samples were collected from five dairy cooperative districts (Dejen, Ameber, Debre Markos, Gozamin, and Machakel) in the East Gojjam Zone from October to August 2023. A total of 60 samples were collected during winter and summer for physicochemical and microbiological analyses. Physicochemical analyses of fat, solid nonfat, protein, lactose, water, salt, density, temperature, and freezing point were conducted in the laboratory of Debre Markos University at Microbiology using a Lacto Scan (Bulgaria). Milk samples were examined for microbiological analysis using total plate count (TPC), coliform count (CC), Enterobacteriaceae count (EC), and yeast and mold count (YMC). A pretested structured questionnaire was used to evaluate the dairy cooperatives’ knowledge, attitudes, and practices. Result The mean density, water, temperature, freezing point, salt content, protein, lactose, solids nonfat (SNF), and fat of raw cow milk were 27.97, 1.65, 27.97, -0.52, 0.66, 3.00, 4.39, 8.12, and 4.22, respectively. According to the findings of the physicochemical property analysis, the majority of milk quality measurements did not meet the standards set by the European Standard Union or the Ethiopian Standard Agency. In the study area, overall mean levels of coliform (CC), Enterobacteriaceae (EC), yeast and mold (YMC), and total aerobic viable bacteria (TAVB) in raw milk exceeded the microbiologically recommended limits of 5.22 log10 cfu/ml, 5.45 log10 cfu/m, 3.44 log10 cfu/ml, and 8.43 log10 cfu/ml, respectively. Conclusion According to the study findings, the raw cow milk quality was above the acceptable levels. This may result in significant public health issues, and adequate measures should be taken to enhance milk quality.
Mulugeta Fentahun (Thu,) studied this question.