A study of the microbial diversity of milk products obtained freshly from farmers and in comparison, with urban dairies of tororo municipality
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Date
2023
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Busitema University
Abstract
Microorganisms play a crucial role in various aspects of our lives, including food production and safety. One such area where microorganisms are of significant importance is in the production of milk. Milk is a highly nutritious and widely consumed beverage that serves as a source of essential nutrients for humans. However, it’s also an ideal medium for the growth and proliferation of microorganisms, which can have both positive and negative effects on its quality. This research study aimed at understanding the bacterial spp. composition in fresh milk obtained from two different sources for example that obtained from local milk vendors and that from urban dairies located within Tororo Municipality. The methods that were employed in this study involved an experimental research design in which microbes were cultured in the Busitema University Biology laboratory using different milk samples collected aseptically from Tororo town using an ice box with ice parks to prevent further contamination during transportation. The collection of milk samples involved a random selection of local milk vendors and Diary outlets in which a single sample of 100ml of fresh milk was collected from 3 local milk vendors and 3 dairy outlets within Tororo Municipality plus one milk sample from UV-treated milk from Lato Milk Company. This gave a total of n=7 samples at each time of sampling. Each sample was diluted to make 3 more replicates. 21 petri dishes of Nutrient agar (NA) were each inoculated with microbes from milk samples from all the three sources. Pure cultures of the bacterial colonies made on TSA (Tryptic Soy Agar) were Gram stained before microscopy. Gram staining helped in classifying the bacteria into two groups of Gram positive and Gram-negative bacteria based on their ability to retain crystal violet, the primary stain. The petri plates were incubated at 37°C for 24-48 hours. Colonies on the petri dishes were counted using the total plate count technique and the plates having colonies were recorded. Data collection involved the physical counting of bacterial colonies based on colony color, colony characterization based on phenotypic characteristics such as colony morphology, elevation and shape/form using the Total plate count technique so as to obtain numerical data that was tabulated in statistical tables and graphs. This data was used to calculate the microbial load in all the milk samples. Data was analyzed using Microsoft Excel software where numerical data was entered and different graphs and pie-charts were drawn and used to describe various relationships between variables. It was discovered that milk from local vendors had the greatest microbial diversity of 96.1 CFUs/100ml of sample, milk samples from dairy outlets constituted 56.3 iv CFUs/100 ml of sample meanwhile that from UV-treated milk gave the lowest bacterial load of 15.5 CFUs/100 ml. In conclusion, all stakeholders involved in milk handling and processing were advised to implement proper milk handling practices such as use of clean milking, storage and handling equipment, ensuring proper housing of the animals and regular inspections and education of the people involved in milk production
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Wanzusu, E. (2023). A study of the microbial diversity of milk products obtained freshly from farmers and in comparison, with urban dairies of Tororo municipality. [Undergraduate, Research Report]. Busitema University.