College of Veterinary Sciences

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Subject: search.filters.subject.Physicochemical properties

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    ASSESSMENT OF PHYSICOCHEMICAL PROPERTIES AND BACTERIOLOGICAL QUALITY OF RAW COW MILK ALONG THE DAIRY VALUE CHAIN IN MEKELLE CITY, TIGRAY, ETHIOPIA
    (Mekelle University, 2024-06-28) Gidey Ambaye
    Milk is still a staple food worldwide, and its quality is critical for its taste, technological properties, and dietary importance. However, milk's complex biochemistry, high water activity, and nutritional content make it an ideal environment for microbial growth and reproduction. The study evaluated raw cow's milk quality based on bacteriological and physicochemical composition among dairy value chain operators in Mekelle City. The study was conducted from December 2023 to June 2024, with a purposive multi-stage sampling strategy and simple random sample procedures. One hundred twenty raw milk samples (Dairy farm, 80; Vendors, 20; Cafeteria, 20) were collected. Furthermore, raw milk constraints were assessed using a questionnaire survey from sampled raw milk participants. Conventional protocols and lactoscan milk analyzer were used to test collected milk samples in the Microbiology laboratory at Mekelle University College of Veterinary Science. Collected milk samples collected from dairy value chain actors were found with an average fat, protein, lactose, SNF, freezing, point, density, and ash, 4.58±0.94%, 3.08±0.27%, 4.58±0.47%, 8.44±0.685%, -0.5395±0.05C0, 1.029±0.0029%, 0.67±0.061%, respectively. The overall bacterial and coliform counts were 1.21x107±1.4x108 and 5.2x104±2.1x105 (median ± IQR), respectively. The primary factors recorded affecting the quality of raw cow milk include limited awareness, poor hygienic standards, a shortage of clean water, inadequate cooling facilities, a lack of quality control systems, and the absence of a payment system based on quality. The study indicated lower milk microbial quality at the cafeteria followed by the vendors, than dairy producers. Therefore, the result highlights the need for a consistent monitoring system under a regulatory body
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    Investigation of Physicochemical Characteristics and Heavy Metal Contamination in Honey from Selected Districts of the Tigray Region, Ethiopia
    (Mekelle University, 2024-12-25) Hagos Tsegay
    This study was conducted to assess the physicochemical properties and heavy metal concentrations in honey sourced from selected districts in the Tigray Region of Ethiopia. A cross-sectional study was conducted from January 2024 to December 2024, in which representative pooled honey samples (500 grams per district) were collected from six purposively selected districts. The physicochemical parameters: hydroxymethyl furfural (HMF) levels, free acidity, color, moisture content, electrical conductivity, ash content, and pH were analyzed, while concentrations of metals were also determined using flame atomic absorption spectrometry (FAAS). The findings revealed moisture content ranging from 16.8% to 20.5%, electrical conductivity between 0.215 and 0.645 mS/cm, pH values from 4.44 to 5.505, free acidity levels between 8.5 and 23 meq/kg, ash content from 0.045% to 0.29%, and HMF concentrations ranging from 0.8 to 15.95 mg/kg. The physicochemical characteristics of the honey complied with European, national, and Codex Alimentarius standards, confirming its quality and safety for human consumption. The validity of the analytical methods was confirmed by recovery rates for heavy metals ranging from 95.5% to 105% in spiking experiments. The highest concentration of heavy metals was found for iron (Fe), which ranged from 6.58 to 25.36 mg/kg, followed by manganese (Mn) at 0.06–2.74 mg/kg, zinc (Zn) at 0.01–1.90 mg/kg, and copper (Cu) at 0.04–0.19 mg/kg; lead (Pb) and chromium (Cr) were not detected in any samples, indicating the absence of these potentially toxic heavy metals in the honey analyzed. Overall, these findings are suggesting a good quality of honey production in the study area. However, regular monitoring of both physicochemical properties and heavy metal levels in honey is crucial for ensuring consumer safety and maintaining market standards, alongside further research into honey quality and safety practices.