MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM

Code No: 850162

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ABSTRACT

Microbial evaluation of twenty samples of raw milk from a dairy farm (Emene Fulani cattle farm Enugu State). was carried out using five method: direct microscopic count nutrient agar count, Blood agar count, MacConkey agar count (Coliforms only) and Acid fast bacilli staining was done to assay for the presence of the Tubercle bacillus. The bacterial was were as follows: direct microscopic counts ranged from 9.0x 105 to 9.5 x 107 counts on Nutrient agar ranged from 9.0 x 104 to 8.0x 105 counts on blood agar ranged from 7.0x 104 to 9.8x10 while counts on MacConkey agar ranged between 5.0x 102 to 5.0 x 101. The Acid fast bacilli staining did not show a single bacillus, an indication of tubercle free. The gram staining result indicate single chains clusters gram positive bacilli and gram negative bacilli which are characteristics of Staphylococcus spp, Streptococcus spp lactobacillus sppand coliform. It is suggested that milk maids and milk processors should endeavor to wash the udder of the cow, sterile their equipment and containers as well as improving their personal hygiene during milk collection. these will contribute to the quality of products in our milk industries as well as the good health of man especially the Fulani cattle rearers that drink without pasteurization.

CHAPTER 1

CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Milk is defined as a secretion of mammary gland of female animals. It is an exceptionally good source of protein which is of a high biological value in promoting the growth of children (Ihekoronye and Ngoddy, 2005). Milk is a product highly conducive to microbial growth, especially bacterial pathogens depending on the manipulations it is subjected to. Milk have its physical, chemical and biological properties easily altered by the actions of microorganisms. Thus the number of bacteria in milk directly influences the quality and safety of dairy products, due to its characteristics, milk deserves special attention in its production, processing marketing and consumption.
Milk can be described as a white liquid produced by the mammary gland of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Milk is also described as a good of outstanding interest, which is designed by nature to be complete good for very young mammals (Fox and Cameron, 2000). Milk contains a wide variety of constituents and contains most of the food factors associated with bacterial nutrition. Milk as a single food is of high nutritional value and is associated with spoilage microorganisms. At the time milk leaves the udder of the healthy cow, it contains few bacteria these stem from milk ducts and cistern.
During the milking process, bacteria are usually added from various sources. In hand milking the sources are air the hair of the animal manure, the milkers equipment such as pails, feed and machine. However, the milking equipment may serve as an important source of contamination if it is not carefully cleaned and sanitized (Ihekoronye and Ngoddy, 2005).
After milk has been drawn it is rapidly cooled to 450C of prevent contaminants from multiplying. To eliminate pathogens from milk the process of pasteurization is applied. This involves application of heat below the boiling point (Fraizer and Westhoff, 2008). The main thrust of this work is, therefore to evaluate the microbial contents of raw material from a dairy farm.