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Milk is categorized among foods that are ranked at first place as it is a vital choice for humans from birth to senility. It is a better food choice not only of its good sensory properties but also its nutritional value in preventing or reducing risks of many nutritional deficiency diseases [1]. Milk consists mainly of water and the total milk solids; these are the sum of fat, protein, lactose and minerals which are the main nutritional foods that the body require to function properly [2]. Worldwide, dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows [3, 4].Throughout the world, there are more than six billion consumers of milk and milk products and over 750 million people live within dairy farming households [5].

Milk Handling Practice and Awareness on Milk-Borne Diseases among Farmers of Mendefera Dairy Cooperative Union, Eritrea 2019