Microbial evaluation of ram milk from a Diary farm
Conducting a comprehensive microbial assessment of ram milk sourced from a dairy farm is imperative to ensure product quality and consumer safety. This evaluation encompasses a diverse array of analyses, including but not limited to, total plate count, coliform count, presence of pathogens such as Salmonella and Escherichia coli, as well as examination for antibiotic residues and somatic cell counts. By scrutinizing these microbial parameters, dairy farms can ascertain the hygienic conditions during milk production, storage, and transportation, thereby mitigating risks associated with contamination and spoilage. Implementing stringent quality control measures and adhering to good milking practices are indispensable for maintaining microbial integrity and safeguarding public health.
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 9.8×10 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.
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
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.
SHARE PROJECT MATERIALS ON:
Microbial evaluation of raw milk from a dairy farm is crucial to ensure the safety and quality of the milk before it is processed or consumed. This evaluation helps identify potential sources of contamination and ensures that the milk meets regulatory standards. Here are the key steps involved in the microbial evaluation of raw milk from a dairy farm:
- Sample Collection:
- Collect a representative sample of raw milk from the dairy farm.
- Use sterile containers and utensils to prevent cross-contamination.
- Take samples at various points in the milking process, including the udder, milking equipment, and storage tanks, to identify potential sources of contamination.
- Temperature Control:
- Maintain proper temperature control during sample collection and transportation to the laboratory to prevent bacterial growth.
- Microbiological Analysis:
- Perform various microbiological tests to evaluate the milk for the presence of microorganisms. Common tests include:
- Total Plate Count (TPC): Determines the total number of bacteria present in the milk.
- Coliform Count: Detects the presence of coliform bacteria, which can indicate fecal contamination.
- Standard Plate Count (SPC): Assesses the total aerobic bacteria count.
- Yeast and Mold Count: Identifies the presence of yeast and mold.
- Perform various microbiological tests to evaluate the milk for the presence of microorganisms. Common tests include:
- Pathogen Testing:
- Conduct tests for specific pathogens that can be harmful to human health, such as Salmonella, Escherichia coli (E. coli), and Listeria.
- Ensure the absence of antibiotic residues, as they can lead to the development of antibiotic-resistant bacteria.
- pH Measurement:
- Measure the pH of the milk, as it can provide information about its acidity, which can affect microbial growth.
- Sensory Evaluation:
- Include sensory evaluation by trained panelists to assess the appearance, odor, taste, and texture of the milk. Sensory evaluation can help detect off-flavors and odors.
- Record Keeping:
- Maintain detailed records of the microbial evaluation, including sample collection date, location, temperature, and results of microbiological tests.
- Interpretation and Action:
- Interpret the test results in the context of regulatory standards and guidelines.
- If the microbial evaluation reveals unacceptable levels of contamination or pathogens, take corrective actions such as sanitizing equipment, improving hygiene practices, or isolating affected batches of milk.
- Compliance with Regulations:
- Ensure that the microbial evaluation of raw milk complies with local, state, and national regulations and standards for milk quality and safety.
- Continuous Monitoring:
- Implement regular and ongoing monitoring of raw milk to ensure the dairy farm consistently produces safe and high-quality milk.
By following these steps, dairy farms can maintain the safety and quality of their raw milk, reduce the risk of foodborne illnesses, and ensure compliance with food safety regulations. Regular monitoring and proactive measures are essential for the success of a dairy farm and the protection of public health.