Microbiological and proximate analyses of unripened cheese ‘Wara’ sold in Ilorin environs, Kwara state Nigeria

Autor:	I. B. Onajobi, M. O. Arekemase, S.A. Laba
Jazyk:	angličtina
Rok vydání:	2016
Předmět:	Salmonella biology Bacillus cereus Pasteurization Total Viable Count Enterobacter Proximate Raw milk medicine.disease_cause biology.organism_classification law.invention Listeria monocytogenes law medicine Food science Raw milk Pathogens Coliforms Cheese food borne pathogens Proximate composition
Zdroj:	Journal of Agricultural Research and Development; Vol 14, No 1 (2015); 23-32
ISSN:	1596-5511
Popis:	Forty five (n=45) samples of ready-to-eat Soft white cheese wara were obtained from fifteen different location in and around Ilorin, Nigeria. The samples were evaluated for microbiological parameters as well as proximate composition. The pH ranged from 5.42 to 6.45 with 5.97 as average. The lowest Total Viable count(TVC) was 6.2 Log cfu/g while the highest was 9.6 Log cfu/g. Coliform count(TCC) range from 3.5 Log MPN/ml to 5.6 Log MPN/ml while the fungi count was from 3.1 Log cfu/g to 6.7 Log cfu/g. The protein content ranged from 12.45 to 17.56. There are statistical significant differences(p
Databáze:	OpenAIRE
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