Acta Scientific Microbiology (ISSN: 2581-3226)

Research Article Volume 6 Issue 1

Bacteriological Profile and Proximate Composition of Raw Milk from Different Cow Breeds in Amansea Cow Market, Anambra State, Nigeria

Douglas Salome Ibietela*, Sampson Tonye and Onwufor Chizoba

Department of Microbiology, Faculty of Science, Rivers State University, Port Harcourt, Nigeria

*Corresponding Author: Douglas Salome Ibietela, Department of Microbiology, Faculty of Science, Rivers State University, Port Harcourt, Nigeria.

Received: November 28, 2022; Published: December 27, 2022

Abstract

Raw cow milk, once it is produced from the udder is vulnerable to contamination from spoilage bacteria and food-borne diseases. This study was carried out to evaluate the bacteriological profile and proximate composition of raw milk from different cow breeds in Amansea Cow Market, Anambra State. A total of 27 raw cow milk samples from three different breeds of cow which include Bokolo, Chekpe, and Turuku breeds were collected for this study and were subjected to standard Microbiological and laboratory procedures to analyze the samples. The results revealed that the highest mean for Total Heterotrophic Bacterial Counts was observed in the Turuku breed as 8.06 ± 1.9x106 cfu/ml, while the lowest mean for Total Heterotrophic Bacterial Counts was observed in the Chekpe breed as 5.46 ± 0.12x106cfu/ml. Total Coliform Count had the highest value recorded for the Bukulo breed as 6.73 ± 1.11x106cfu/ml, while the lowest Total Coliform Count was recorded for the Chekpe breed as 4.43 ± 0.25x106cfu/ml. The Feacal Coliform Count had the highest value recorded for the Turuku breed as 17.0 ± 3.9x104cfu/ml, while the lowest mean for Feacal Coliform Count was recorded for the Chekpe breed with a value of 15.58 ± 4.70x104 cfu/ml. Four (4) bacterial isolates were identified based on morphological and biochemical characterization, which include Staphylococcus aureus (48.1%), Escherichia coli (48.1%), Klebsiella spp. (44.4%) and Bacillus spp. (18.5%). The identification of these bacterial isolates indicates microbiological contamination and the likely presence of pathogens that are harmful to human health. Results of the proximate analysis showed that parameters such as moisture content ranged from 83.72% to 85.22%, 1.85% to 2.47% for fat content, 6.43% to 7.95% for carbohydrate content, 4.62% to 5.19% for crude protein and 1.01% to 1.21% for ash content. The bacteriological analysis of the raw milk samples showed a high bacterial load in the various breeds which was higher than the regulatory standards for milk consumption. The proximate composition of the raw milk samples was within the acceptable limit. The prevalence of these bacterial species that have the potential to cause food-borne infections are quite concerning for public health. This research demonstrated that direct consumption of raw milk is not safe as a result of bacterial contamination and thus can lead to health challenges. Since the consumption of raw milk is in high demand, handlers should be trained and educated on proper milking procedures and storage to reduce the risk of milk contamination.

Keywords: Bacterial Isolates; Raw Cow Milk; Bokolo Breed; Chekpe Breed; Turuku Breed; Proximate Composition

References

  1. Redda T. “Small-scale milk marketing and processing in Ethiopia”. Ministry of Agriculture, P.O. Box 3431, Addis Ababa, Ethiopia (2002): 352-367.
  2. Aruwayo A., et al. “Survey Of Characteristics and Challenges of Local Milk Producers in Daura Local Government Area of Katsina State”. Fudma Journal of Agriculture and Agricultural Technology 8 (2022): 265-272.
  3. Abbas M., et al. “Biochemical and Bacteriological Analysis of Cows' Milk Samples Collected from District Peshawar”. International Journal of Pharmaceutical Sciences Review and Research 21 (2013): 221-226.
  4. Olagunju A., et al. “Nutritional Values of Powdered Milk Commercially Consumed in West Africa”. International Journal of Food Nutrition and Safety 2 (2013): 55-61.
  5. Hanna G W., et al. “Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet”. Nutrients 8 (2019): 17-71.
  6. Revathi D., et al. “Milk-borne infections. An analysis of their Potential effect on the milk industry”. Germs3 (2012): 101-109.
  7. Knight-Jones T J., et al. “Microbial Contamination and Hygiene of Fresh Cow's Milk Produced by Smallholders in Western Zambia”. International Journal of Environmental Research Public Health 5 (2016): 737.
  8. Valente V., et al. “Microbial Contamination in Milk Qualty and Health Risk of the Consumers of Raw Milk and Dairy Products”. Open Access Peer-reviewed Chapter (2019): 1-15.
  9. Oliver S., et al. “Foodborne Pathogens in Milk and the Dairy Farm Environment: Food Safety and Public Health Implications”. Foodborne Pathogens and Disease 2 (2005): 115-129.
  10. James O., et al. “Microbial Safety of Milk Production and Fermented Dairy Products in Africa”. MDPI Ooen Access Journal 5 (2020): 700-752.
  11. Stephen PO., et al. “Food safety hazards Associated with Consumption of Raw Milk”. Foodborne Pathogens and Disease 7 (2009): 793-806.
  12. Steven M., et al. “Influence of raw milk quality on processed dairy products: How do raw milk quality test results relate to product quality and yield?” Journal of Dairy Science12 (2009): 10128-10149.
  13. Peter WC., et al. “Perspectives on the production of milk on small-holder dairy farms and its utilisation in developing countries”. Animal Production Science 12 (2019): 2123-2130.
  14. Habtamu L D., et al. “Improving milk safety at farm-level in an intensive dairy production system: relevance to smallholder dairy producers”. Food Quality and Safety3 (2018): 135-143.
  15. Archana L and Naowarat C. “Eosin-Methylene Blue Agar Plates Protocol”. American Society for Microbiology (2016): 1-7.
  16. Douglas SI and Amuzie CC. “Microbiological Quality of Hoplobatrachus occipitalis (Amphibia, Anura) Used as Meat”. International Journal of Current Microbiology and Applied Sciences 6 (2017): 3192-3200.
  17. Cheesbrough M. “District Laboratory Practices in Tropical Countries”. Second Edition. Cambridge: Cambridge University Press (2006): 96-106.
  18. Fasae O and Ogunekun T O. “Quality Assessment of Fresh Milk from Traditionally Managed Nigerian Bunaji and Bokolooji Breeds of Cattle”. The Pacific Journal of Science and Technology 16 (2020): 281-285.
  19. Hayes M C., et al. “Identification and characterization of elevated Microbial counts in bulk tank raw milk”. Journal of Dairy Science 84 (2001): 292-298.
  20. Jayarao BM., et al. “Guidelines for monitoring bulk tank milk somatic cell and bacterial counts”. Journal of Dairy Science 87 (2004): 3561-3573.
  21. Fatine H., et al. “Bacterial Quality of informally marketed raw milk in Kenitra City, Morocco”. Pakistan Journal of Nutrition8 (2012): 760-767.
  22. Maikai B V and Madaki PD. “Enumeration of coliforms in fermented milk product (nono) sold in Samaru, Kaduna State, Nigeria”. Sokoto Journal of Veterinary Sciences4 (2018): 50-57.
  23. Food Standard Agency (FSA). “A Practical Guide for Milk Producers : Milk Hygiene on the Diary Farm”. Food Standard Agency (2013): 1-66.
  24. Tesfay T., et al. “Quality and Safety of Cow Milk Produced and Marketed in Dire Dawa Town, Eastern Ethiopia”. International Journal of Integrative Sciences, Innovation And Technology Section B6 (2013): 01-05.
  25. Ndacyayisenga J., et al. “Assessment of microbiological quality of raw milk produced and commercialized around INES Ruhengeri, Musanze district, Rwanda”. African Journal of Biological Sciences 4 (2021): 114-123.
  26. Lisa Q., et al. “The complex microbiota of raw milk”. FEMS Microbiology Reviews5 (2013): 664-698.
  27. Kacem M., et al. “Milk and Fermented Olive Oil in Western Algeria”. Actes Inst. Agron. Vet. (Maroc) 23.2-4 (2003): 135-141.
  28. Mekuria A., et al. “Identification and antimicrobial susceptibility of Staphylococcus aureus isolated from milk samples of dairy cows and nasal swabs of farm workers in selected dairy farms around Addis Ababa, Ethiopia”. African Journal of Microbiology Research 7.27 (2013): 3501-3510.
  29. Aliyo A and Zelalem T. “Assessment of Milk Contamination, Associated Risk Factors, and Drug Sensitivity Patterns among Isolated Bacteria from Raw Milk of Borena Zone, Ethiopia”. Journal of Tropical Medicine1 15 (2022): 2589-2602.
  30. Shiv K J., et al. “Rheological Behavior and Comparative Analysis of Nutrient Composition of milk from three different breeds of goats,cows, and buffalo”. Integrative Food, Nutrition and Metabolism2 (2018): 2-3.
  31. Mamun AA., et al. “Proximate composition, sensory evaluation and microbial quality of a dairy product (Special Kheersa) formulated with psyllium husk and malta peel powder”. Food Research 6 (2020): 1871-1877.
  32. Negash F., et al. “Microbial quality and chemical composition of raw milk in the Mid-Rift Valley of Ethiopia”. African Journal of Agricultural Reseearch 29 (2012): 4167-4170.
  33. O’Connor CB. “Rural Dairy Technology”. ILRI training manual No. 1. Addis Ababa, Ethiopia. International Livestock Research Institute (ILRI) (1994): 130-133.
  34. Pietrzak FR and Anna SK. “The Comparison of Nutritional Value of Human Milk with Other Mammals' Milk”. Nutrients5 (2020): 1404-1430.
  35. Roy D., et al. “Composition, Structure, and Digestive Dynamics of Milk From Different Species-A Review”. Frontier in Nutrition 7 (2020): 577-759.
  36. Mourad G., et al. “Composition and nutritional value of raw milk”. Issues in Biological Sciences and Pharmaceutical Research 2 (2014): 115-122.
  37. Association of Official Agricultural Chemists International (AOAC) (2005). Official methods of analysis of AOAC International 18th AOAC International, Gaithersburg, MD (2007).

Citation

Citation: Douglas Salome Ibietela., et al. “Bacteriological Profile and Proximate Composition of Raw Milk from Different Cow Breeds in Amansea Cow Market, Anambra State, Nigeria". Acta Scientific Microbiology 6.1 (2023): 62-69.

Copyright

Copyright: © 2022 Douglas Salome Ibietela., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days

Indexed In






News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is October 25, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US