Weber Agricultural Research & Management


October 2016, Vol. 2 (2), ISSN:2449-1640

© Author(s) 2016. This work is distributed under the Creative Commons Attribution 3.0 License.

Research Article

Effects of Culturing Raw milk using Informal Procedures on Quality, Consumer Preference and Gross Margin of Mala in Nakuru County, Kenya.

Kinyua J.

Department of Animal Sciences,
Chuka University,
Kenya.

Accepted 14th Octomber, 2016; Available Online 24th Octomber, 2016.


Abstract:

Smallholder dairy farmers and informal raw milk traders in Nakuru County, Kenya prefer to store the product for about five days. Within the five days, the raw milk is available for consumption in the household and selling. This ensures regular supply, enhancing food security and better price of the product. Currently both the supply and prices are poor since raw milk can only be stored for six hours after being milked from the cows. The problem is caused by lack of appropriate affordable procedure of processing raw milk that can prolong storage period as way of value addition to raw milk. A study was carried out to evaluate various fermentation procedures used by smallholder dairy farmers and informal milk traders in processing cultured or sour milk. The processed sour milk or cultured raw milk is locally referred to as Mala. Mala is characterised by a sour taste and a prolonged storage life. The two characteristics vary depending on the method used during the fermentation process. In Nakuru County various methods of culturing raw milk into Mala are used, however none of them has been evaluated for quality, preference and gross margin. Smallholder dairy farmers and informal milk processors in Nakuru County were interviewed using structured questionnaires on procedures of processing Mala, shelf-life and gross margins of product. Three methods of processing Mala products were found to be used by Smallholder dairy farmers and informal milk processors. Three Mala products were prepared in Food and Science Laboratory, Egerton University using similar procedures being practised in the field. Both field and Laboratory prepared Mala products were evaluated for Total Viable (TC) and Coliform Counts (CC), pH, lactic acid levels, consumer preference and gross margins. Data collected was analysed and procedure one, was found to be most appropriate for preparing raw milk into Mala that can be used by smallholder farmers and informal milk processors.

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