MICROBIOLOGICAL QUALITY OF GOAT MILK IN AWASSA, ETHIOPIA

Abstract

The microbiological quality of raw milk obtained fr.om Borana goat breed was assessed
under two storage temperatures: Milk samples obtained from Sorana goats were examined for
standard plate coliform (cc), lactic acid bacteria (LAOC), yeast and mould (YMe), and aerobic sporeforming
bacteria (ASBC) counts at 4°C and 25°C over a storage period of 96 h. The general microflora
and types of lactic acid bacteria were also determined in raw goat milk kept at 25°C. Raw goat milk
stored at 4°C had a mean SP(' cc, LABC, YMC and ASBe of 2.3 x lOS, 1.4 x 107, 1.6 x IOS, 1.6 X 103, and 2.3 x
·lOS cfu/ml, respectively; whereas the corresponding counts in raw goat milk stored at 25°C were 2.1 x
1()9, 4.4 x lOS, 1.2 X 109, 1.4 x 103, and 4.5 x 105 cfu/ml, respectively. The organisms isolated from raw
goat milk samples held at 25°C were StaphylococL'Us spp. (36%), Enterobacteriacae (29%), Bacillus spp.
(22%), Micrococcus spp. (13%), and StrcptocOCL'US spp. « 1 %). The LAB isolates were Lactococeus spp.
(57%), Lactobacillus spp. (23%) and Leuconostoc spp. (21 %). Raw goat milk kept at 4°C had a shelf life of
24 h; however, raw goat milk kept at 25"C had a shelf life of only 12 h. The isolation of pathogenic
bacterial genera from the goat milk samples examined in this study suggests that consumption of raw
goat milk can pose public health problems. Thus, strict hygienic measures need to be taken during the
production and handling of goat milk at the study area.