WARA: Laboratory Prepared Local Nigerian Cheese, Characterization and Antibiogram Profile of the Bacterial Isolates

Description

Many common households in developing countries see cheese production as a vital preservation principle for extending the important nutritive components inherent in milk. The presence of bacteria in milk products is a major concern in public health and cheese consumption has been associated with foodborne disease outbreaks in different parts of the world, since natural cheeses can support the growth of microorganisms including foodborne pathogens.
This study evaluated the bacteriological quality of cheese prepared traditionally in the laboratory using fresh goat, cow, sheep and soyabeans milks; stored aseptically at temperature of 28±2 °C for a duration of 96 h and analyzed for their bacteria and pH at every 12-24 h interval. The bacteria isolates were identified using molecular methods and further subjected to antimicrobial susceptibility testing using disc diffusion method.
Going through the findings would provide an interesting read.