THE BACTERIOLOGICAL QUALITY OF LOCALLY FERMENTED MILK (NONO) AND WHITE CHEESE (AWARA) SOLD UNDER MARKET CONDITION OF SOME TOWNS IN NASARAWA STATE

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THE BACTERIOLOGICAL QUALITY OF LOCALLY FERMENTED MILK (NONO) AND WHITE CHEESE (AWARA) SOLD UNDER MARKET CONDITION OF SOME TOWNS IN NASARAWA STATE

ABSTRACT

This studies were carried out to investigate the bacteriological    quality of locally fermented milk (“Nono”) and white soft non ripened cheese (“Awara”) obtained from three different markets (Mararaba, Keffi and Nasarawa). Sixty samples of “Nono” and “Awara” were collected and analysed to ascertain the load and type of bacteria present. Pour plating, serial dilution. Sub culturing and gram staining techniques were carried out appropriately to isolate and identify bacteria. The bacteria isolated from the samples include Staphylocooccus species, Escherichia coli, Salmonella species and Enterbacter species. “Nono” sample obtained from Nasarawa market had the highest bacterial mean count of 3.29×10⁴cfu/ml. while those obtained from Mararaba market had the least mean count of 1.16×10⁴ cfu/ml. “Awara” samples obtained from Mararaba market had the least bacteria mean count of 4.6×10⁴ cfu/g.

CHAPTER ONE

INTRODUCTION

The term “nono” is a locally fermented cow milk. “Awara’ is a Nigerian soft white unripen cheese. They are locally dairy product that are produced and widely consumed mostly in the northern parts of Nigeria. (Akinyele et al 2001).

Nono and Awara are produced in homes, especially in villages where life and safety of products are not considered. Nono is prepared and hawked mostly by the nomadic, hausa-fulanis, they are however sold to both rural and urban people as food and beverages. Milk products are also used as cosmetics, hair and body oil by rural people.

Nono is prepared from a pasteurized cow milk collected in calabash by inoculating freshly drawn cow milk with a little of the left over as a starter and then is allowed to ferment for about 24 hours at room temperature during fermentation some of the lactose is converted to lactic acid at the end of the fermentation period, the milk butter is removed by churning for further use and the remaining sour milk, ‘nono’ is a delicious and refreshing beverage, most of the organisms involved in the fermentation process are usually of three main groups; Bacteria, yeast and mould of these lactobacilli (L. acidophilus and L. bulgaricus), Lactococcus spp. Streptococcus, Thermophilic, Leuconostic spp and saccharomyces species seems to be most prominent.

Awara is made by the addition of a plant extract (calotropis procera) to non-petrified whole milk. (Adeyemi and Umar 2003).

Cheese is of one of the numerous products obtained from the processing of milk. This soft cheese in some parts of southern Nigerian and predominately in the northern parts make use of local ingredients. Manufacture of most cheese varieties involves combining four ingredients, milk, rennet, microorganisms and salt.

 Microorganism found in cheese can be classified based on their biochemical types, temperature response and ability to cause infection and disease. Soft cheese has also been found to have outstanding anti-microbial properties. It contains a variety of factors and compounds which have been reported to have health promoting effects and prevent diseases. It has been used as drugs for certain infection when common antimicrobial agent failed. It has also been found that soft cheese has growth inhibitory activity against common bacteria that cause diarrhea in south west Nigerian. Several studies have found lactic acid bacteria (LAB) to occur naturally as an indigenous micro flora in cheese. The lactic fermentation that these bacteria had the highest percentage occurrence (76%) followed by enterobacteria (17%) and Staphylococci (7%).

The high nutritional quality of milk makes it very susceptible to contamination by microorganisms which may present some risks to consumers. Microbes especially bacteria may enter the milk from air during milking, as well as poor storage, lack of proper pasteurization, infected cow udder or from the milk handlers with skin infection. (Fawale and Oso 2002).

Milk is homogenous mixture that contains wide diversity of compounds necessary for the nutrition of young animals. The fat is in the form the globules which are surrounded by membrane of lipoprotein (combination of protein and fat) the aqueous part of the milk in which fat is suspended is a watery solution of calcium, vitamins, salt and other minor compounds.

1. AIM AND OBJECTIVES

AIM

This research work is aimed at determining the bacteriological load of “Nono” and “Awara” sold under market conditions in  Mararaba, Keffi and Nasarawa towns.

OBJECTIVE

1. Isolation and identification of some bacteria pathogens from “Nono” and “Awara” samples.

2    To biochemically characterize the bacterial pathogens isolated.

1.2       STATEMENT OF PROBLEM

This study is based on the fact that locally fermented milk (nono) and white cheese (Awara) is consumed as food by man, may cause a lot of harm to life. This is due to unhygienic conditions of the environment and the techniques employed during processing and storage. These sources of contamination include:

Fecal contamination from soiled animals especially teats, udders and tails.

Bacterial contamination from poor milking practices, soiled hands and failure to clean and disinfect teats prior to milking.

Physical contamination, especially from perished components in milking machines and bulk tanks dust, bedding materials, dungs, insects and animal hair.

1.3       SCOPE OF THE RESEARCH WORK

The scope of this work is to determine the bacteriological quality control of contamination of locally fermented milk (Nono) and white cheese (Awara) that can occur from a variety of microorganism from a variety of sources.

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