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International Journal of Dairy Science

Year: 2007 | Volume: 2 | Issue: 1 | Page No.: 95-99
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Authors

C.N. Obi

M.J. Ikenebomeh

Keywords

Research Article

Studies on the Microbiology and Nutritional Qualities of a Nigerian Fermented Milk Product (Nono)

C.N. Obi and M.J. Ikenebomeh
Fresh milk sample collected from lactating cows was subjected to microbiological and nutritional analyses. It was fermented by indigenous microbes. The micro organisms involved were isolated at two-hourly intervals till fermentation was terminated at 12 h. The samples at intermediate stages of fermentation were also subjected to the same analyses. Titratable Acidity (TA) was carried out and the corresponding pH determined. The organisms isolated from the fresh and fermented milk samples included Staphylococcus aureus, Escherichia coli, Enterobacter aerogenes, Bacillus cereus, Pseudomonas aeruginosa, Lactobacillus lactis, Saccharomyces cerevisiae and Geotricum candidum. The fresh milk sample has a microbial load of 2.1x10 6 cfu mL-1, pH of 6.68 and moisture content of 88% while the fermented product has a pH of 5.7, moisture content of 85%. The fresh milk also has a higher protein, lipid, cholesterol and Low-density Lipoprotein (LDL) values but lower High-density Lipoprotein (HDL), glucose and ash content than the fermented milk (Nono).
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Comments

safiyan mohammed Reply

good day,am safiyanu from nigeria. please i need method and matirial on nutritional study of fresh and fermated milk. THANK YOU

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