Assessment of Milk Hygiene Practices and Quality in Smallholder Dairy Operations in Sokoto State

This study assesses milk hygiene practices and evaluates fresh milk quality at the point of production in smallholder dairy operations in Sokoto State, North West Nigeria. Milk is a nutritionally important food in northern Nigerian diets, but traditional milking and handling practices create significant food safety risks from microbial contamination that affect consumer health and product shelf life. This study uses a mixed-method design, conducting structured interviews with 90 smallholder dairy operators in Wamakko, Kware, and Illela local government areas on milking hygiene practices alongside raw milk sampling for microbiological and compositional analysis. Practices documented include milker hand washing, udder cleaning, container hygiene, cooling practices, and milk handling after collection. Laboratory analysis measures total bacterial count, coliform count, Staphylococcus aureus count, somatic cell count, and compositional parameters. Findings reveal that milker hand washing before milking is practised by only 28 percent of operators, and udder preparation is minimal in 72 percent of cases. Total bacterial counts in sampled milk range from 4.2 to 8.6 log cfu per millilitre, significantly exceeding WHO safety guidelines. Coliforms are detected in 84 percent of samples, indicating faecal contamination. Milk fat and protein content average 3.8 and 3.4 percent respectively, within normal ranges, confirming cow health is not the primary issue. The study concludes that hygiene practices are the critical determinant of milk safety in Sokoto State smallholder dairy operations. It recommends a structured milk hygiene training programme through the Sokoto State ADP.

Keywords: milk hygiene, dairy operations, milk quality, Sokoto State, food safety.