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ABSTRACT
Nutrient agar and potato dextrose agar (PDA) medium were prepared. Visible colonies of different organization were seen from milk sample of different temperature (40c,29oc and 55oc).the colonies seen were purple, yellow and milky white in the bacterial plate and in fungi plate green and spongy white appeared. These colonies isolated from milk sample were planted at the center of each (BJ bottles) media by means of a sterile inoculating needle. The rate of growth of the organism on each media was determined by counting the colonies of each plate. However, milk has a high nutritive value not only for the new-born mammal and for the human consumer, but also for microbe. Peak milk kept at room temperature will be liable to microbial spoilage. After some days, the milk will spontaneously become sour. This is generally due to the activity of lactic acid bacteria.
CHAPTER 1
1.0 INTRODUCTION
Microbes play an important role in our lives. Some microbes cause disease but, the majorities are completely harmless. Succession is a process of a community developing over time which involves species.
These microbes are organisms that contaminate fresh foods such as cabbage, milk, cheese etc.
In cause of this study we shall look at peak milk made from cow milk. In addition, some microbes are useful in milk processing, causing milk to sour naturally. Being a Nutritious food for human, milk provides a favorable environment for the growth of microorganism. Bacteria multiply most rapidly in warm milk and sours rapidly if held at these temperatures
1.1 BACKGROUND OF THE STUDY
Microbes that are found on milk grow more rapidly on cold temperatures. Pasteurization does not prevent spoilage, but it reduces the bacterial population so that spoilage occurs more slowly.
There are varieties of bacterial that can be present in milk, but they vary in temperature at which they will grow optimally. Some are described as phychrophilic (grow best at cold temperature), while others are severely retarded by being in the refrigerator and grow rapidly only at warmer temperatures.
Thus, milk will stay longer if cooled. Naturally soured milk is used to make many products such as Yoghurt, sour-cream, ripened butter milk and cheese. This study or Research investigate the microbial succession in milk at specific-temperature.
1.2 STATEMENT OF PROBLEM
Nutritional values that are being found generally in peak milk made from cow milk is a major determinant of growth capacity in human body and as well a means of longterm survival in the cells that made up the living cell.
Generally mould, yeast and bacterial can grow in milk especially at temperature above 160c.
Thus, microbes can enter milk through the cow, air, feedstuffs, and milk handling equipment. These microbes that grow on milk can either be useful or harmful to man.
1.3 AIMS AND OBJECTIVES OF THE STUDY
The main purpose of the present study was to investigate the relationship between microbial succession in milk and its determination at specific temperature.
The following objectives are also to be Achieve in the Pursue of this study.
- To determine the growth of different microbes in milk at specific temperature.
- To determine the impact of microbes in milks at specific temperature.
- To determine the best temperature to store or preserve milk.
- To determine the type of organism that will grow on milk culture.
- To determine the effect of temperature on the number of microbes present in a sample of milk.
- To determine if bacterial are present in different sample of milk.
1.4 SIGNIFICANCE OF THE STUDY
This research is important and beneficial in a number of ways.
Firstly it will assist scientist and student interested in determining in microbial succession in milk at specific temperature especially in the fields of food microbiology.
Secondly, to a practicing laboratory technician. It will help them to know the best way to preserve milk, microbes responsible for milk spoilage and how to reduce this microbes since pasteurization does not kill all the bacterial in the milk.
1.5 SCOPE OF THE STUDY
This research would go as far as determining the microbial succession in milk sample we would also use specific temperature like laboratory room temperature and refrigerator temperature.
We shall discuss the economic importance (both good and bad aspect) of milk to human health.
Furthermore, we shall allow the milk to sour so as to know the kind of microbes that would grow on the culture, the effect of temperature on microbial growth and survival. At the end of this of report we shall know the most suitable way of preserving milk.
1.6 LIMITATION OF THE STUDY
Due to nutritional variation, some sample of milk may encounter poor growth of fail to go on this medium.
1.7 DEFINITION OF TERMS
Keyword of this research is microbes, milk, temperature and succession.
MICROBES These are tiny creature or organisms that individually are too small to be seen with the unaided eye. Microbes includes bacteria, fungi, Protists and sometimes viruses.
TEMPERATURE¬- Is an objective comparative measure of hot or cold. There are several scales and units used to measure temperature the most common one is census (oc), Fahrenheit (OF) and Kelvin (K).
MILK- Is a nutritive beverage obtained from various animals and consumed by humans
SUCCESSION- Is the change in species composition, structure, or architecture of vegetation through time.