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
Hypothesis
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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