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Received Jul 25, 2017; Revised Nov 17, 2017; Accepted Dec 5, 2017
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1. Introduction
Dairy production plays a vital role in numerous national economies through provision of employment, food security, and sustainable income [1]. For example, in Sub-Saharan Africa, the dairy industry is a major contributor to gross domestic product. Milk and dairy products play a crucial role through provision of healthy food and balanced diets. In Sub-Saharan Africa, dairy products are easy to access as a source of nutrients compared to meat. The industry, in general, is made of different sized farms and processors ranging from small- to large-scale operations. Smallholder dairy farming refers to the economic activity of keeping dairy cows with an average herd size of less than seven (7) milking cows on less than one hectare of land [2].
Both large- and small-scale dairy farmers operate under highly uncertain production and economic environments. One of the biggest concerns of dairy farmers is the quality and safety of milk production. Failure to meet quality assurance standards and regulatory requirement affects both the farmers and consumers. Penalties imposed for production of poor quality milk reduce income for farmers. Consumers are exposed to potential public health threats and diseases from consumption of potentially contaminated milk sources. At the same time, farmers also face other challenges such as increased production costs, low productivity, low milk prices, lack of liquidity or capitalization, and poor input support [3]. For example, in Zimbabwe, the drop in milk production over the last decade has been attributed to liquidity crunch, small herds, and lack of cheap lines of credit [4]. The dairy industry has not been spared from the adverse effects of drought and extreme temperatures. Despite these challenges the farmers are still expected by all stakeholders to produce good quality milk that is free from microbial, physical, and chemical contamination [5].
Milk and its products are rich in nutrients and contain high moisture and neutral pH. Milk, thus, easily favours the growth and multiplication of bacteria and other disease-causing agents. Contaminated milk may cause tuberculosis, brucellosis, listeriosis, gastrointestinal disorders,...