MICROBIAL ANALYSIS OF SOME DAIRY PRODUCTS (MILK AND YOGHURT)

Milk and dairy products are an essential food for human beings and it also acts as a good medium for microorganism’s growth. Milk and its products with high biological potential, enriched nutritional values and without health risks and hazards are generally demanded for nutritional purposes. A total of 8 dairy product samples were processed for microbial and biochemical analysis, collected from different locations in Benin City. Microbial count were performed for the detection of the number of bacteria and fungi present in the various samples. The identification of fungi was carried out by the use of mycological Atlas. Analysis was done XII 1 on media, while for confirmation of bacteria, various biochemical tests were performed. Both nonpathogenic and pathogenic bacteria and fungi were identified. The highest percentage prevalence of fungi contaminant was seen in CM with a percentage of 83.3% with the least bacteria prevalence of 16.67%. The highest prevalence contaminant of bacterial was observed in PY with 60% prevalence. Milk and its product should not be exposed to atmosphere as it can also get contaminated by photogenic microorganisms. More standard research should be made on pure fermentation of milk and dairy products without any pathogenic contaminant