PRODUCTION OF BUTTERMILK FROM COW MILK AND ITS MICROBIAL QUANTITIES

This study investigated the production of buttermilk from cow milk and evaluated its microbiological and physicochemical qualities under controlled laboratory conditions. Cowmilk, a highly nutritious and widely consumed dairy products is produced in various farms across Akungba-Akoko, Ondo State. The microbiological quality and production practices of cow milk in selected dairy farms located in Medoline, Akungba, Ondo State. Pasteurized cow milk was inoculated with lactic acid bacteria starter cultures and incubated (~25 °C) for 18-24 hours following standard pasteurization (63 °C, 30 min). Physicochemical monitoring showed progressive acidification: pH declined from -6.8 (0 h) to -4.2 (24 h) while titratable acidity rose from -0.16% to -0.65%. Microbiological analyses (serial dilution and plating on MRS, Nutrient, MacConkey, EMB/XLD, and SDA media) revealed a rapid increase in lactic acid bacteria (LAB) from -2.5 to -7.8 log10 CFU-ml" and a concurrent decline of coliforms from -2.1 to -0.5 log10 CFU-ml"; pathogenic organisms (e.g., Salmonella, Listeria) were not detected in pasteurized, properly handled samples. Sensory evaluation by a trained panel indicated optimal acceptability at -18 hours of fermentation (balanced acidity, texture, and aroma). The findings demonstrate that controlled fermentation using defined starter cultures produces a microbiologically safe, probiotic-rich buttermilk that meets common quality criteria (LAB dominance, low coliforms) and offers functional-food benefits. However, the work highlights that lapses in hygiene or use of raw milk can introduce spoilage and pathogenic contaminants, underlining the need for pasteurization, good manufacturing practices, and HACCP-based controls for small-scale producers.