Evaluation of Chemical and Bacteriological Quality of Raw Milk from Neudamm Dairy Farm in Namibia (Report‪)‬

INTRODUCTION Milk from a healthy udder contains very few numbers of bacteria (3x[10.sup.4]cfu/ml) but may become contaminated by microorganisms from the surrounding environment during milking and milk handling, from water and milk equipments [1]. Dairy products quality defects have been attributed to poor microbiological quality of raw milk and heat-resistant enzymes [2, 3]. The production of high quality milk should therefore be priority for good quality end products of long shelf life and for marketing of value added products. This is generally not easy to achieve in developing countries due to factors such as poor hygiene and sanitation during milking and milk handling, unclean water, high ambient temperatures, lack of cooling facilities and inadequate infrastructures for milk transportation to the processing facilities [4, 5].