COMPARATIVE ANALYSIS BETWEEN BACTERIOLOGICAL QUALITY OF RAW AND PROCESSED MILK SOLD IN KANO METROPOLIS
Abstract
ABSTRACT
This study was conducted to compared the microbial load and presence of pathogens in raw milk and yogurt samples. A total of 12 samples (6 raw milk and 6 yoghurt) were collected and brought to microbiology laboratory. A bacteriological evaluation done were based on Aerobic mesophilic bacterial count and Coliform test. The result revealed that bacterial load in raw milk is higher than that of yoghurt and also Coliform was not present in yoghurt but present in raw milk. There was no Pathogenes detected in yoghurt samples but pathogens such as escherichia coli, staphylococcus aureus and Salmonella were found in raw milk. Based on statistical analysis there is highly significance difference between yoghurt and raw milk.
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