**7. Conclusion**

The microbiological properties of marketed milk and milk products in different parts of Ethiopia are generally below standards. This is mainly due to unhygienic conditions at one or more of the stages in the dairy value chain from farm to table, which in turn might be attributed to inadequate dairy infrastructure coupled with limited knowledge on the hygienic production and handling of milk and milk products. Based on experiences from a number of countries, it is likely that problems with effective translation of knowledge to practice, rather than incomplete knowledge per se, are the more important constraints to national progress towards improved milk quality.

Currently, the Ethiopian dairy sector is developing and the involvement of the private sector is at the increase. Moreover, consumers are increasingly concerned about the quality of products and the production conditions. A concerted effort towards improving the qualities of milk and milk products and contributing to the betterment of the Ethiopian formal milk business is essential. This benefits both the producer through allowing entering into the competitive market and bringing increased income from the sale of quality products, and the consumer through creating access to products of acceptable quality.

From experiences of a number of countries, putting functional quality standards, quality control system and payment system based on quality in place resulted not only in improved quality of marketed milk but also the volume of milk delivered to collection centers and dairies. It is important that quality standards for milk and major milk products for Ethiopia, should take into consideration factors such as the prevailing conditions of facilities and infrastructures required for dairy development; the existing quality standards currently in use in different countries; and the actual qualities of milk and milk products being marketed in different parts of Ethiopia. Such an approach will improve the Ethiopian formal milk business.
