ABATRACT
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 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 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
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 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.
TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Abstract
List of table
Table of content
CHAPTER ONE
1.0
introduction
1.1
Background
information
1.2
Statement
on problem
1.3
Aim
and objective of the study
1.4
Hypethesis
1.5
Justification
of the study
1.6
Limitation
of the study
CHAPTER TWO
2.0
Literature
Review
2.1
sources
of raw Milk
2.2
.
composition of raw milk
2.3
Raw
Milk as a growth medium
2.4
Sources
of contamination of raw Milk.
2.5
Contaminant
of raw Milk
CHAPTER THREE
3.0
Methodology
3.1
material
and apparatus
3.2
collection
of sample
3.3
preparation
of culture media
3.4
Quantitative
analysis of total bacteria.
3.4.1 Direct Microscopy
3.4.2 Viable plate count
3.4.3 Gram sating
3.4.4 Acid fast Bacilli stain
CHAPTER FOUR
4.0
Results
and Discussion
4.1
results
4.2
discussion
CHAPTER FIVE
5.0
Conclusion
And Recommendation
5.1
Conclusion
5.2
Recommendation
Reference
Appendix
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND
INFORMATION
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 (ihekorany and Ngoddy, 1985). Milk is decribed as a good of outstanding
interest, which is designed by nature to be
complete good for very young mammals (fox and Cameron, 1980).
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, 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) .
After milk has been drawn it is
rapidly cooled to 45 of prevent contaminants from multiplying. To eliminate
pathogens from milk the process of pasteurization is applied. This involves
application of heat below the boily point (fraizer and westhoff, 1978).
1.2
STATEMENT OF PROBLEM
Mike as a food
of high nutritional value is highly associated with microorganisms. As a result of this contamination of raw
milk, it not sterilized and taken directly or used for production of milk
products, causes disease to man and also contribute to the spoilage of milk and
milk products.
1.3
AIM AND OBJECTIVES OF THE STUDY.
AIM: The aim of the study is to evaluate the
micro-flora of raw milk
Objectives: The
objectives of the study are
i)
To
isolate and identify micro organisms that are contaminate raw milk.
ii)
To
determine of the milk is tubercle
bacilli free
iii)
To
assay for the presence of coliform as an index of pathogens.
1.4 HYPOTHESIS
Ho: All fresh raw milk from healthy cows
are free from marshal contamination both pathogenic and non- pathogenic
H1: All fresh raw milk from healthy cows
are net free from microbial contamination both pathogenic and non- pathogenic.
1.5 JUSTIFICATION OF THE STUDY
Milk is
know to be heavily contaminated by microorganisms if net properly handled.
Therefore, there is a need to evaluate consumption or processing it for milk
products
1.6
LIMITATION OF THE STUDY
This work is limited to bacterial
organisms present in raw milk.
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