Microbiological Quality Analysis of Raw and Pasteurized Milk Samples Collected from Addis Ababa and Its Surrounding in Ethiopia

Abstract

A food may be defined as any substance, which when taken into the body can be utilized to yield heat and energy, to built up new tissues and to repair worn-out tissues aid to aid in production of important body compounds. The science of nutrition deals with good values, good processing, its digestion, adsorption and metabolism, depends to a major degree, on the use of right kinds of food. Nutrition has been established as one of the most important environmental factors affecting health. Milk is a diary product, and is highly nutritive. It is one of the moist essential of all foods as it is one of the most complete single foods available in the nature for health and promotion of growth. Milk can be defines in normal terms as the liquid from the mammary gland of healthy and normally fed cows. Freshly drawn milk varies in chemical composition. Some of the more important causes of variation are the species of mammals, the breed, the age of the individual, the stage of her lactation, her feed and the season of the year. The average chemical composition based on the analysis of a large number of milk sample are shown in the table 1. Table