ABSTRACT
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.
3.4.1Direct Microscopy
3.4.2Viable plate count
3.4.3Gram sating
3.4.4Acid 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
