MICROBIAL EVALUATION OF RAW MILK FROM A DIARY FARM
Abstract
Milk is food that inherently favours microbial growth and due to its characteristics, several precautions must be taken to prevent contamination in its production, processing and consumption, which are routinely subject to changes. This study was carried out to evaluate the microbial quality of raw cow milk taken at different sampling points from Amokwe, Obioma and obinagu, all in Udi L.G.A of Enugu State between July to November 2020. The samples were serially diluted and inoculated using the streaking technique. Overall mean heterotrophic count, coliform count; yeast and mould count of milk produced in the study area were 1.25 x 103 - 8.0 3 x 102cfu/ml, 3.17 x 103 - 2.87 x 103cfu/ml, and 1.87 x 103 -0.90 x 102cfu/ml, respectively. Amongst the organisms isolated, Bacillus spp, Escherichia coli and Staphylococcus spp had the highest frequency of occurrence. Only one species of Rhizopus was isolated. Raw milk collected from the dairy farm at Obinagu had the highest number of isolates. High heterotrophic, coliform and yeast and mould count obtained in this work is an indication of poor sanitary condition and this call for scrupulous hygienic measures during the handling of milk and its product.
Keywords: microbial evaluation, raw milk, diary farm
