Skip to main content

Table 3 Milk handling practices of milk vendors and cafeterias in the study area in 2017

From: Milk-borne bacterial health hazards in milk produced for commercial purpose in Tigray, northern Ethiopia

Description of variable (n = 216)

Frequency

Percent

Time of milk collection

 Evening

8

3.7

 Early morning

93

43.1

 Both

115

53.2

Sources of milk

 Own farm

30

13.8

 Other one farm

105

48.6

 Other two farms

38

17.6

 Other three or more farms

40

18.5

 Milk vendors

3

1.4

Type of milk sold

 Raw milk

7

3.2

 Boiled milk

69

31.9

 Yogurt

11

5.1

 Boiled milk and yoghurt

84

38.9

 Raw milk, boiled milk and yogurt

45

20.8

Milk storage

 Refrigerator

78

36.1

 Room temperature

49

22.7

 Boiling and room temperature

13

6.0

 Boiling and refrigeration

76

35.2

Time to finish the milk

 One day after collection

137

63.4

 Two days after collection

76

35.2

 More than 2 days after collection

3

1.4

Incident of milk spoiling

 Yes

108

50

 No

108

50