ABSTRACT
Milk, Yoghurt and Cheese are highly valuable food which are readily digested and have high concentration of nutrients which have proved to be a heaven of microbes, studies were conducted on the isolation and identification of microbes [Fungi and Bacteria] on peak canned milk, yoghurt, locally prepared cheese and cheese water. It was revealed that yoghurt was devoid of microbes while milk, locally prepared cheese and cheese water harboured microbes. Locally prepared cheeses, cheese water, yoghurt and peak canned milk samples were collected at Iloro market at Igbajo, Osun State, and the laboratory analysis was carried out at Microbiology Laboratory of College of Health Science, Ladoke Akintola University of Technology Oshogbo, Osun State. Potato Dextrose Agar, Nutrient Agar, MacConkey Agar, were used in culturing the samples to isolate and identify bacteria which includes; species of Klebsiella species, Candida albican, Pseudomonas aeruginosa. Milk contain bacteria contamination, Cheese and Cheese water contain fungi and bacteria contamination while Yoghurt was contamination free.
TABLE OF CONTENT
Certification i
Dedication ii
Acknowledgement iii
Abstract iv
Table of Content v - vi
CHAPTER ONE 1-4
1.0 Introduction 1-2
1.1 Statement of the Problem 2
1.2 Significance of the Study 2
1.3 Scope of the Study 3
1.4 Objective of the Study 3
1.5 Limitation of the Study 4
CHAPTER TWO
2.0 Literature Review 5
2.1 The History of Milk 5-6
2.2 Sources of Milk 7-8
2.3 Evolution of Lactation 8
2.4 Types of Consumption 8-9
2.5 Composition Physical and Properties of Milk 10-12
2.6 Spoilage of Milk 13
2.7 Sources of Contamination of Milk 13-14
2.8 Infectious Microbes Found in Cow’s Milk 15-16
2.9 Acids Production by Microbes in Dairy Production Spoilage 17
2.10 Yoghurt 18-20
2.11 The Benefits of Yogurt 19-20
2.12 Cheese 20-22
CHAPTER THREE 23-28
3.0 Materials and Methods 23-24
3.1 Methodology 24-25
3.2 Inoculation Process to Detect Bacteria 25-27
3.3 Inoculation Process to Detect Fungi 27
3.4 Gram Staining 28
CHAPTER FOUR 29-35
4.0 Result and Observation of the Isolated Specimen 29
4.1 Colony Count of Isolated Microorganisms 30-31
4.2 Morphological & Biochemical Identification of
Isolated Organisms 32-34
4.3 Discussions 35
CHAPTER FIVE 36-39
5.0 Summary 36
5.1 Recommendation 36-37
5.2 Conclusion 37
5.3 References 38-39
