牛奶是人类营养丰富的食物。然而,实现牛奶的质量是牛奶工厂的主要关注点,营养需求,和公共卫生。这项研究的目的是评估原料和巴氏杀菌牛奶和奶酪的成分,评估沿着价值链的牛奶和奶酪成分的变化,并识别牛奶的掺假。使用Lactoscan和沿价值链的常规批准方法确定了总共160个复合样品。结果表明,在研究区域中,沿着价值链的牛奶成分存在显着变化(p<0.05)。范围值为;总固体(8.41-11.7%),蛋白质(2.25-3.06%),脂肪(2.16-3.17%),乳糖(3.33-4.76%),灰分(0.52-0.73%),在所有地区均获得了P(62.7-84.2mg/100g)和Ca(78.2-109mg/100g)的液态奶。发现液态奶在所有地区的价值链中都被水掺假(范围从0到24.8%)。在农民和收集者中分别检测到福尔马林(4个样品)和淀粉(1个样品)。在所有地区,农户和零售商的奶酪营养品质差异不显著(p>0.05)。水分的大意思,蛋白质,脂肪,总灰分,Ca,P和pH值为77.1%,17.1%,1.42%,1.18%,37.8毫克/100克,分别为88.2mg/100g和3.7。液体产品与埃塞俄比亚强制性标准(CES)的比较表明,脂肪占80.2%,蛋白质,生牛奶和巴氏杀菌牛奶中的SNF低于CES。总之,液态奶的营养成分较差,并且在研究区域的价值链上有所不同。此外,存在牛奶欺诈,所有乳制品价值链都将水添加到牛奶中,而牛奶消费者消耗的营养较低,并为不合格的液态奶支付费用。因此,应向所有价值链提供培训,以提高乳制品的质量,并需要进一步研究福尔马林和其他掺假物的量化。
Milk is a nutritionally rich food for humans. However, fulfilling the quality of milk is a major concern for milk factories, nutrient requirements, and public health. The objective of this research was to assess the composition of raw and pasteurized milk and cheese, evaluate change in milk and cheese composition along the value chain, and identify adulteration of milk. A total of 160 composite samples were determined using lactoscan and conventional approved methods along value chain. Results indicate that there were significant (p < 0.05) changes of in milk composition along the value chain in the study regions. The range values were; total solid (8.41-11.7%), protein (2.25-3.06%), fat (2.16-3.17%), lactose (3.33-4.76%), ash (0.52-0.73%), P (62.7-84.2 mg/100 g) and Ca (78.2-109 mg/100 g) of liquid milk were obtained in all regions. Liquid milk was found to be adulterated by water along the value chains in all regions (ranged from 0 to 24.8%). Formalin (4 samples) and starch (1 sample) were detected at farmer\'s and collectors\' respectively. In all regions, there was no significant (p > 0.05) difference in cheese nutritional quality between farmers and retailers. The grand mean for moisture, protein, fat, total ash, Ca, P and pH values were 77.1%, 17.1%, 1.42%, 1.18%, 37.8 mg/100 g, 88.2 mg/100 g and 3.7 respectively. Comparison of liquid products with the Compulsory Ethiopian Standard (CES) indicates that 80.2% for fat, protein, and SNF in raw and pasteurized milk were below the CES. In conclusion, liquid milk had poor nutritional composition and varied along the value chain in the study regions. Moreover, there is milk fraud where all dairy value chain add water into milk and milk consumers are consuming lower nutrients and paying for substandard liquid milk. Therefore, training should be provided to all value chain to improve the quality of milk products and quantification of formalin and other adulterants need to be further studied.