Microbial counts along camel milk value chain in Kenya

The study “Effect of predisposing factors on microbial loads in camel milk along the pastoral dairy value chain in Kenya” (2018, 8pp) by Samuel Muyoma Nato et al (published in Pastoralism: Research, Policy and Practice 8:16; https://doi.org/10.1186/s13570-018-0123-7) mapped the camel milk value chain and examined why microbial counts in milk increased along the chain. Data were collected in Isiolo Country through key–informant interviews, structured interviews, observations and microbial analysis of milk samples. It was found that microbial counts in milk increased significantly from the site of production to the market in Nairobi. At production, milkers neither washed their hands nor cleaned the camel udder before milking. Plastic non-food–grade containers were used for milk along the chain. The relationship between microbial counts and time taken to transport milk to market was significant. The volume of milk in the receptacle had no effect on microbial counts. Training on milk quality for milk handlers at the collection centre had no effect on microbial counts. Affordable access to low-cost food–grade containers as well as cooling milk in the individual containers within two hours of milking, without bulking and refilling again into the containers for transportation, as is the practice, would reduce microbial counts. Training on milk quality should start at production. Milk value addition would improve milk shelf–life, enabling access to distant markets and would greatly improve the livelihoods of the camel pastoralists.

Posted on 11 June 2018 in Pastoralism & Marketing