Physico-Chemical and Microbiological Analysis of Fermented Cow Milk (Nono) Consumed Within Kaduna Town, North-Western Nigeria

Abstract

10 Samples of two different types of fermented cow milk tsala (locally prepared diluted milk) and kindrimo (locally prepared concentrated milk) were collected from different locations around Kaduna metropolis, and analyzed for their physicochemical properties and microbiological quality.  The average levels of major chemical components were for: tsala: acidity (0.106%), protein (2.732%), fat (6.54%), total solid (7.68%), ash content (0.638%), and carbohydrate (82.80%); and for kindirmo: acidity (0.122%), protein (3.59%), fat (8.2%), total solid (10.06%), ash content (0.436%) and carbohydrate (77.70%). The average pH values obtained were   (4.09) and (4.42) respectively. The bacteria isolated includes; staphylococcus spp, lactobacillus spp, streptococcus spp, shigella spp, enterobacter, salmonella spp, protein Spp and mirococcus Spp. The fungi isolated included Aspergillus, yest, trichoderma, mucor and cardida. The result of the microbial count revealed that the total aerobic count on tsala ranged between 3 x 10³ – 25 x 10³ cfu/ml, while for Kindirmo the value ranged between 3 x 10³ – 24 x 10³ cfu/ml with sample 2E recording too numerous aerobic bacteria count. The coliform count on tsala ranged between 4 x 10³ – 10 x 10³ while kindirmo recorded a ranged of 1 x 10³ – 25 x 10³ cfu/ml. The fungi count in tsala ranged between 22 x 10³ – 28 x 10³ cfu/ml while that of kindirmo ranged between 10 x 10³ – 22 x 10³ cfu/ml.   The microbiological quality of the two fermented cow milk shows a high level of bacteriological contamination which may pose public health threat and indicates poor hygienic practices and therefore the need for improved hygienic standards.

Keywords: microbiological quality, Physico-chemical composition, tsala, kindirmo, Kaduna.