Exploring the Interaction of Altitude, Breedand Management on Physicochemical Properties of Milk in Admixed Dairy Cattle of Muheza District

Dairy cow is a nutrient rich food containing essential nutrients such as fat, protein, lactose, minerals, and vitamins. Breed, agroecology, and management influence its quality, particularly physiochemical composition. This study assessed the physiochemical composition of milk from different breeds raised under varying altitudes and management in Muheza district, Tanga, Tanzania. A cross-sectional study involving structural questionnaires, face-to-face group discussions, and milk sampling was conducted among 207 farmers managing 400 crossbred dairy cows (197 in lowlands, 203 in highlands) data were analyzed using Crosstabs, Student’s t-test, chi-squire, and Analysis of Variance (ANOVA), in Statistical Package for Social Sciences (SPSS). Mean value of fat, protein, lactose, Ph and density in highlands and lowlands milk were 3.38%, 3.22%, 3.61%, 6.65, 1.028 g/cm3 and 2.89%, 3.03%, 3.56%, 6.79, 1.028 g/cm3, respectively. Milk fat, protein, and Ph significantly differed (p < 0.05) with altitude, while lactose and density did not. Altitudes interacted with breed, pasture type and parity affecting fat, protein, and Ph. Despite differences across groups, all milk components were within FAO, WHO and EAC Standards. Farmers are encouraged to improve herd genetics toward Guernsey and Jersey breeds due to their superior milk fat and protein content.