Microbial Quality Assessment, Proximate, Vitamins, and Elemental Analysis of Fermented Milk Vended in Gombe Metropolis, Nigeria

Abstract

Milk and milk products are highly nutritious substances and they are more prone to microbial attack and spoiled very easily. Fermented milk was analyzed to ascertain the level of contaminants and to also to quantify it is nutritional composition. Total aerobic and anaerobic bacteria contaminants as well as coliform bacteria in the fermented milk were determined. The proximate, vitamin and mineral concentration of the fermented milk were also ascertained. The pH, temperature, turbidity and acidity of the fermented milk were found to be 4.38±0.29, 10.26±1.70C, 6.22±4.89NTU, 0.16±0.04 respectively. The mean aerobic and anaerobic bacteria were 2.23x109cfu/mL and 6.15x103cfu/mL while the coliform count was 6.10±2.2MPN/100mL. However, the fermented milk analyzed was found to contain an appreciable amount of proximate constituent, vitamins and mineral element. Lack of cooling system in most of the study areas can significantly increase the pH and temperature of the milk and this will create a good environment for microorganisms which when fermented milk stay longer the bacteria will further ferment the milk and produce acid turn the milk sour.