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The research aims to evaluate the microbiological and chemical quality of dairy products in Mbarara District, Uganda.

Microbiological and chemical quality of raw milk, Bongo and yoghurt from diverse sources in Mbarara District, Uganda: a cross-sectional analysis of contamination and safety indicators

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Cross-sectional analysis assesses contamination and safety in dairy products from diverse sources in Uganda, highlighting hygiene needs.

The research aims to evaluate the microbiological and chemical quality of dairy products in Mbarara District, Uganda.
Cross-sectional analysis of 270 samples: 162 milk, 54 yoghurt, and 54 Bongo; conducted over three sampling rounds.
Microbiological quality assessed using standard plate count for total viable counts and detection of E. coli and Salmonella.
Chemical quality measured through pH and titratable acidity following ISO protocols.
Milk from informal collection centers exhibited the highest contamination levels (TVC 8.73 log CFU/mL; E. coli 4.02 log CFU/mL).
Salmonella was found only in milk from farms and informal centers.
Yoghurt from small-scale processors had the highest yeasts and moulds (5.55 log CFU/mL) and the highest titratable acidity (0.93% lactic acid).

Mugabe et al. (2026) studied this question.

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