ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SELECTED PASTEURIZED DRY MIL POWER

ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SELECTED PASTEURIZED DRY MIL POWER

ABSTRACT

The bacteria quality of four (4) commercially available dry sachet milk powder (peak, cowbell, Blue boat and Nunu) were analysed in this study usinf the pour plate method. The result showed that peak, cowbell and blue boat were free of all forms of bacteria which Bacillus and Lactobacillus species were isolated from the Nunu brand. Although the microbial count was low, the fact remains that their presence in the product would certainly compromise it shelf life and there by constituting an health hazard especially to children and lactase intolerance people. In view of this result , there is need for the manufacturers to tighten in –process quality control checks and for government food regulatory agencies such as National Agency for food and Drug Administration and Control (NAFSAC) to carry out routine checks from time to time on these milk producing companies to ensure consumer safety standards are not compromised.

CHAPTER ONE

1.0     INTRODUCTION

milk is nearly white liquid secreted by the mammary glands of female mammals for nourishinf their young ones. Milk contains all the nutrients needed for foods of the adult mammal. Several kinds of mammals are raised to produce milk for human consumption. Of these, daily cattle are of greatest commercial importance, but milk is also obtained from water buffalo, goats, sheep, Camel, reindeer, mares and other mammals (Harper and Hill, 1986).

Milk is a natural source of energy and natural scource of fifteen essential nutrients. Besides these nutrients, milk also co ntian compounds that have been found to be anti-carcinogen, such as conjugated linoleic acid (CLA) and butyric acid. It is essential therefore to understand the make –up of this extraordinary, wholesome and safe source of goodness that provides so many health giving factors. It is important to remember that the consumption of milk varies according to the type and bread of animal, its state of health and  the diet on which it is reared.

ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SELECTED PASTEURIZED DRY MIL POWER