| dc.description.abstract | The dairy sector is crucial for rural development, poverty reduction, food and nutrition security
in Uganda yet its potential remains underexploited with substantial amounts of milk lost at and
beyond the farm. This study sought to map the dairy supply chain and assess the effect of
seasons and milk handling practices on the physical-chemical and microbial quality of milk
along the milk supply chain in Kiboga District. The study was based in Dwaniro Sub-county,
Kiboga District. A cross-sectional study approach was used to collect both qualitative and
quantitative data using key informants‘ interviews, direct observation, photography, structured
questionnaires, and physical-chemical laboratory analysis methods. One hundred and fifty (150)
milk samples were collected and analysed for microbial and physical-chemical quality
parameters using ISO methods. The findings showed that the milk supply chain in Kiboga is
male dominated along all the nodes of the chain with most of the milk produced coming from
medium-sized dairy farms that use free-range grazing systems. Over 80% of the milk produced
at the farm is transported in plastic jerry cans to milk collection centers (MCCs) by milk vendors.
About 97% of the farmers milk their cows in open areas. Water from open dams was used by
82% of vendors and 93% of farmers to wash milk handling utensils. About 74% of the vendors
use warm water, soap, and a sponge to clean milk utensils and containers. Eighty-two percent of
milk vendors had limited knowledge about proper washing procedures while 27% of farmers had
moderate knowledge about hygienic practices. Only 15% of milk vendors test milk with a
lactometer at the farm. In addition, only 15% of the milk vendors use milk cans to hold milk in
transit. About 59% of the vendors use motorcycles to transport milk to the MCCs. The average
pH of milk was 6.72 and 6.70 at the farm and MCC, respectively. The mean fat content of the
milk was 4.50% and 4.35% at the farm and MCC, respectively. The microbial content of the
milk at the farm was 5.80, 3.40, and 3.80 log cfu/ml TPC, total coliforms, and Staphylococcus
aureus, respectively. At the MCCs the mean microbial content was; 6.55, 4.65, and 4.60 log
cfu/ml TPC, total coliforms, and Staphylococcus aureus, respectively. The season did not affect
fat content, density, and pH but affected the solids-non-fat (SNF) content and microbial content
of milk. The results of this study suggest that further improvements in the quality of milk will
require a judicious combination of policy, infrastructural and educational interventions to be
deployed at certain key stages of the dairy supply chain. | en_US |
