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Microbial Evaluation Of Raw Milk From A Dairy Farm
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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.
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ABSRACT - [ Total Page(s): 1 ]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 count ... Continue reading---
