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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.
The author is Lecturer at School of Animal and Range Sciences,College of Agriculture, Hawassa University, Ethiopia.
He received his B.Sc.
degree in Animal and Range Sciences and M.Sc.
degree in Dairy Science from Hawassa University.
He currently teaches Dairy production, Dairy product processing courses and Dairy Science Laboratory.
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