Microbiological Quality and Safety of Raw Milk

This book provides the view of the Dairy production and prevailing constraints associated with cow milk hygiene, the hygienic conditions of cow’s milk and the microbial load of raw milk, milk-borne bacterial pathogens at farm level and selling points and the possible fecal contamination of milk produced by dairy farmers in Hawassa city. The bacteriological quality of the pasteurized milk from selling points and water source used for cleaning milk and milk product handling equipments also combined to see overall quality of the marketable fluid milk in the city. The overall aim of the present work is to contribute to the effort towards improving the quality of raw milk through providing information on quality and safety of raw milk produced and marketed in Hawassa city.