The microobial evaluation of ram milk from a diary farm

Project Abstract

<p> Microbial evaluation of twenty samples of raw milk from a diary farm (Emene fulani cattle rearers) was carried out using five method viz direct microcopies count nutrient agar count, Blood agar count, Mac conkey agar count (celiforms only) and Acid fast bacilli staring was done to &nbsp;assay for the presence of the Tubercle bacillus. The bacterial was were as follows direct microscopic counts ranged from 9.0x 105to 9.5 x 107 &nbsp;counts on Nutrient agar ranged from 9.0 x 104 to 8.0x 105 counts on blood agar ranged from 7.0x 104 to 9.8×10 while counts on Mac country agar ranged between 5.0x 102 to 5 . 0 x 10. The Acid fast bacilli staring did not show a single bacillus, an indication of tubercle free. The gram staring &nbsp;result indicate single chains clusters gram positive bacilli and gram negative bacilli which are characteristics of staphylococcus spp streptococcus spp lactobacillus spp and coliform. it is suggested that milk maids and milk processors should endeavor to wash the udder of the con, sterols their equipment and &nbsp; containers as well as improving their personal hygiene during milk collection . these will contribute to the quality of products &nbsp;in our milk industries as well as the good health of man especially the fulani cattle rearers that drink without pasteurization. <br></p>

Project Overview

<p> </p><p>INTRODUCTION</p><p>1.1 &nbsp; &nbsp; BACKGROUND INFORMATION</p><p>Milk is defined as a secretion &nbsp;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 (ihekorany and Ngoddy, 1985). Milk &nbsp;is decribed as a good of outstanding interest, which is designed by nature to be &nbsp;complete good for very young mammals (fox and Cameron, 1980).</p><p>Milk contains a wide variety of &nbsp;constituents and contains &nbsp;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 &nbsp;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, most of these environmental factors are less important. However, the milking equipment may serve as an important source of contamination if it is not carefully cleaned and sanitized (ihekoronye and Ngoddy, 1985) .</p><p>ABSTRACT</p><p>Microbial evaluation of twenty samples of raw milk from a diary farm (Emene fulani cattle rearers) was carried out using five method: viz direct microcopies count nutrient agar count, Blood agar count, Mac conkey agar count (celiforms only) and Acid fast bacilli staring was done to &nbsp;assay for the presence of the Tubercle bacillus. The bacterial was were as follows: direct microscopic counts ranged from 9.0x 105to 9.5 x 107 &nbsp;counts on Nutrient agar ranged from 9.0 x 104 to 8.0x 105 counts on blood agar ranged from 7.0x 104 to 9.8×10 while counts on Mac country agar ranged between 5.0x 102 to 5 . 0 x 10. The Acid fast bacilli staring did not show a single bacillus, an indication of tubercle free. The gram staring &nbsp;result indicate single chains clusters gram positive bacilli and gram negative bacilli which are characteristics of staphylococcus spp streptococcus spp lactobacillus spp and coliform. it is suggested that milk maids and milk processors should endeavor to wash the udder of the con, sterols their equipment and &nbsp; containers as well as improving their personal hygiene during milk collection . these will contribute to the quality of products &nbsp;in our milk industries as well as the good health of man especially the fulani cattle rearers that drink without pasteurization.</p><p><strong>CHAPTER ONE</strong></p><p>INTRODUCTION</p><p>1.1 &nbsp; &nbsp; BACKGROUND INFORMATION</p><p>Milk is defined as a secretion &nbsp;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 (ihekorany and Ngoddy, 1985). Milk &nbsp;is decribed as a good of outstanding interest, which is designed by nature to be &nbsp;complete good for very young mammals (fox and Cameron, 1980).</p><p>Milk contains a wide variety of &nbsp;constituents and contains &nbsp;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 &nbsp;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, most of these environmental factors are less important. However, the milking equipment may serve as an important source of contamination if it is not carefully cleaned and sanitized (ihekoronye and Ngoddy, 1985) .</p> <br><p></p>