Microbiological Quality of Traditionally Fermented Fresh Cow Milk (Nono) Retailed in Selected Local Government Areas of Kano State, Nigeria
DOI:
https://doi.org/10.47430/ujmr.1941.008Keywords:
Traditional fermentation, Microbiological Quality, NonoAbstract
Nono is an African fermented beverage commonly prepared by the Fulani cattle herdsmen and sold by their maids to both rural and urban people. This study was conducted to assess the microbiological quality of traditionally fermented fresh cow milk (Nono) retailed in selected local government areas of Kano State, Nigeria using standard protocol. The physico-chemical parameters (pH, titratable acidity and viscosity) were determined according to standard methods. The microbiological analyses carried out were based on the enumeration of aerobic mesophilic bacteria, lactic acid bacteria, Streptococcus sp., fungi, Shigella sp. as well as the isolation and identification of Salmonella sp., Staphylococcus aureus and Clostridium botulinum using the method of International Dairy Federation. The results of the analyses showed that the pH ranged from 3.59 - 5.36, titratable acidity (0.73 - 2.17%), viscosity (10.14 – 550 cp). The aerobic mesophilic count ranged between 0.0 – 2.8 x 10^6 cfu/ml. Lactic acid bacteria ranged from 4.0 x 10^3 – 6.0 x 10^6 cfu/ml. Streptococcus sp. ranged from 0.0 – 4.8 x 10^5 cfu/ml. Fungal count ranged from 0.0 – 8.8 x 10^6 cfu/ml while Shigella sp. ranged between 0.0 – 9.3 x 10^4 cfu/ml. Staphylococcus aureus was not detected in any of the samples analyzed. The incidence of Salmonella sp. obtained in this study was 3.5% while Clostridium botulinum was 1.75%. The presence of these pathogens in nono milk is a source of public health concern.
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