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Nutritional Quality, Level of Chemical Contaminants and Adulterants in Milk and Dairy Products in Ethiopia: A Review

Received: 15 May 2020     Accepted: 1 June 2020     Published: 31 December 2020
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Abstract

Milk is a highly nutritious food, and it is a source of necessary macro and micro-nutrients for the growth, development and maintenance of human health. However the quality and safety of milk and dairy products become major health concern for consumers particularly to infants and children. This paper attempts to review the state of knowledge on nutritional quality, chemical contaminants and adulterants of milk and dairy products in Ethiopia. It also focuses on the method for analysis and identifies gaps for future work. Some work has been done in nutritional quality of milk and dairy products. The nutritional quality of Ethiopian milk products are substandard due to poor hygienic practices and water adulteration at farm level and value chain actors. Few of the research results reviewed for aflatoxin M1, organochlorine pesticide, heavy metals and antibiotic residues exceed international maximum permissible limit standards. The use of adulterants for economic gain is adding of water (dilution) in raw milk. In general there are limited reports in chemical contaminants in the country. Further research is required on quantification, implementation of monitoring and controlling system to improve the quality and safety of milk products across value chain in the regions of the country.

Published in Modern Chemistry (Volume 8, Issue 4)
DOI 10.11648/j.mc.20200804.13
Page(s) 64-72
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Adulterants, Chemical Safety, Nutritional Quality, Milk Products

References
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Cite This Article
  • APA Style

    Haftom Zebib, Ashagrie Zewdu. (2020). Nutritional Quality, Level of Chemical Contaminants and Adulterants in Milk and Dairy Products in Ethiopia: A Review. Modern Chemistry, 8(4), 64-72. https://doi.org/10.11648/j.mc.20200804.13

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    ACS Style

    Haftom Zebib; Ashagrie Zewdu. Nutritional Quality, Level of Chemical Contaminants and Adulterants in Milk and Dairy Products in Ethiopia: A Review. Mod. Chem. 2020, 8(4), 64-72. doi: 10.11648/j.mc.20200804.13

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    AMA Style

    Haftom Zebib, Ashagrie Zewdu. Nutritional Quality, Level of Chemical Contaminants and Adulterants in Milk and Dairy Products in Ethiopia: A Review. Mod Chem. 2020;8(4):64-72. doi: 10.11648/j.mc.20200804.13

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  • @article{10.11648/j.mc.20200804.13,
      author = {Haftom Zebib and Ashagrie Zewdu},
      title = {Nutritional Quality, Level of Chemical Contaminants and Adulterants in Milk and Dairy Products in Ethiopia: A Review},
      journal = {Modern Chemistry},
      volume = {8},
      number = {4},
      pages = {64-72},
      doi = {10.11648/j.mc.20200804.13},
      url = {https://doi.org/10.11648/j.mc.20200804.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.mc.20200804.13},
      abstract = {Milk is a highly nutritious food, and it is a source of necessary macro and micro-nutrients for the growth, development and maintenance of human health. However the quality and safety of milk and dairy products become major health concern for consumers particularly to infants and children. This paper attempts to review the state of knowledge on nutritional quality, chemical contaminants and adulterants of milk and dairy products in Ethiopia. It also focuses on the method for analysis and identifies gaps for future work. Some work has been done in nutritional quality of milk and dairy products. The nutritional quality of Ethiopian milk products are substandard due to poor hygienic practices and water adulteration at farm level and value chain actors. Few of the research results reviewed for aflatoxin M1, organochlorine pesticide, heavy metals and antibiotic residues exceed international maximum permissible limit standards. The use of adulterants for economic gain is adding of water (dilution) in raw milk. In general there are limited reports in chemical contaminants in the country. Further research is required on quantification, implementation of monitoring and controlling system to improve the quality and safety of milk products across value chain in the regions of the country.},
     year = {2020}
    }
    

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  • TY  - JOUR
    T1  - Nutritional Quality, Level of Chemical Contaminants and Adulterants in Milk and Dairy Products in Ethiopia: A Review
    AU  - Haftom Zebib
    AU  - Ashagrie Zewdu
    Y1  - 2020/12/31
    PY  - 2020
    N1  - https://doi.org/10.11648/j.mc.20200804.13
    DO  - 10.11648/j.mc.20200804.13
    T2  - Modern Chemistry
    JF  - Modern Chemistry
    JO  - Modern Chemistry
    SP  - 64
    EP  - 72
    PB  - Science Publishing Group
    SN  - 2329-180X
    UR  - https://doi.org/10.11648/j.mc.20200804.13
    AB  - Milk is a highly nutritious food, and it is a source of necessary macro and micro-nutrients for the growth, development and maintenance of human health. However the quality and safety of milk and dairy products become major health concern for consumers particularly to infants and children. This paper attempts to review the state of knowledge on nutritional quality, chemical contaminants and adulterants of milk and dairy products in Ethiopia. It also focuses on the method for analysis and identifies gaps for future work. Some work has been done in nutritional quality of milk and dairy products. The nutritional quality of Ethiopian milk products are substandard due to poor hygienic practices and water adulteration at farm level and value chain actors. Few of the research results reviewed for aflatoxin M1, organochlorine pesticide, heavy metals and antibiotic residues exceed international maximum permissible limit standards. The use of adulterants for economic gain is adding of water (dilution) in raw milk. In general there are limited reports in chemical contaminants in the country. Further research is required on quantification, implementation of monitoring and controlling system to improve the quality and safety of milk products across value chain in the regions of the country.
    VL  - 8
    IS  - 4
    ER  - 

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Author Information
  • Department of Food Science and Nutrition, College of Natural Science, Addis Ababa University, Addis Ababa, Ethiopia

  • Department of Food Science and Nutrition, College of Natural Science, Addis Ababa University, Addis Ababa, Ethiopia

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