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1
Raw milk is a vital source of nutrition but is susceptible to microbial contamination due to inadequate hygiene during production and handling.
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2
Ethiopia's dairy sector faces challenges such as low productivity, poor milk quality, and inadequate infrastructure, impacting food security and livelihoods.
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3
Physicochemical properties of milk, including fat and protein content, vary based on animal management, environmental conditions, and feed availability.
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4
Microbiological quality of raw milk is crucial for food safety, with high bacterial counts indicating poor sanitation and increased foodborne illness risk.
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5
Research gaps exist regarding the combined effects of agro-ecological conditions on both physicochemical and microbiological quality of raw milk.
