Utilization of high acid milk at Rural and Peri-Urban milk v | 16318
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African Journal of Food Science and Technology

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Utilization of high acid milk at Rural and Peri-Urban milk value chain systems in Nakuru County, Kenya


Faith Ngundi Ndungi1*, Patrick Muliro1, Abdul Faraj1 and Joseph Matofari1

Developed acidity in milk, a major proportion of post-harvest losses in smallholder delivered milk at collection centers, results from microbial activity as it is being transported or stored under uncontrolled temperature. The resulting high acid milk is considered of low quality and rejected based on failed alcohol test. The contribution of rejected milk to post-harvest losses is documented however its utilization is not. This study therefore determined this milk’s utilization. Using a semi-structured researcher administered questionnaire, Focus Group Discussions, observation checklist and Key Informant Interviews, data was collected.Results reveal insufficiency of milk quality control at the collection centers. Several volumes of milk failed quality control tests per month resulting to milk postharvest losses. Frequency of milk rejection was higher during rainy season compared to the dry. Naturally fermented milk was the most common product developed from rejected high acid milk. Other farmers mentioned the disposal of this milk while others fed it to animals and/or sold it to neighbours. The study concludes that once safety and physico-chemical quality of high acid milk is determined, appropriate technologies for processing can be used to develop milk products.

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