Assessment of the bacteriological and physical quality of raw milk obtained from different milk shops in Rubaga Division, Kampala District
Nalubinga, Jovia Julian
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Food spoilage is a worldwide economic problem. Through microbial activity alone, approximately 25% of world’s food supply is lost (Solomon et al., 2015).A cross-sectional study was conducted from February 2019 to June 2019; the general objective was to assess the bacteriological and physical quality of raw milk obtained from milk shops in Rubaga division, Kampala district. The specific objectives were to determine the total bacterial load, coliform load and E.coli load in raw milk as well as to determine the physical qualities of raw milk. 40 raw milk samples were collected from different milk shops in Rubaga division. Results showed that the mean TBC was 2.13x106cfu/ml with a minimum count of 0.0176 x 106 cfu/ml and maximum count of 14.0x106cfu/ml. The mean Total Coliform Count was 0.174 x106 cfu/ml with a minimum count of 0.00126x106cfu/ml and maximum count of 2.70 x 106 cfu/ml. The results of E.coli were not genuine because of inconsistence in power supply which affected the incubation temperature hence the very many colonies formed on the plate. The mean E.coli load was 0.0151 x 106 cfu/ml with a minimum count of 0 cfu/ml and maximum count of 0.15 x106 cfu/ml.The study also showed that 90% of milk samples had a yellowish white color while 10% of milk samples were whitish. 85% of the milk samples had a pH of 6 while 15% had a pH of 5. The mean lactometer reading was 1.026g/ml with the lowest reading being 1.0245g/ml and highest reading being 1.0295g/ml. It was concluded that the low pH and low lactometer reading could have been an indication of adulteration. Pasteurization of raw milk is recommended therefore to reduce high bacteria counts. Milk quality testing at milk collecting centers was also recommended to reduce on the poor quality of milk sold around urban and peri-urban areas.