MICROBIOLOGICAL QUALITY ASSESSMENT OF COMMERCIALLY PREPARED YOGHURT RETAILED IN SOKOTO STATE, NORTHWESTERN NIGERIA

Abstract

Physico-chemical and microbiological quality of six brands (18 samples) of yoghurt sampled from retail outlets in Sokoto, Northwestern Nigeria were evaluated for the level of quality measures used by the producers and their wholesomeness for human consumption. The mean pH value of the yoghurt samples ranges from 3.69-4.50. The mean total aerobic plate count (TPAC) was 3.37 x 10* cfu/ml while the range was 2.66 x 10 to 1.13 x 10 cfu/ml of yoghurt. There was no significant difference (P>0.05) in the cfu/ml between the six yoghurt brands analysed. The aerobic plate mesophilic bacteria isolated were Lactobacillus spp and Streptococcus spp while E. coli an indicator for coliforms was not detected in any of the samples. The findings of this study indicates that the bacterial load of commercially produced yoghurt sold in Sokoto were within the recommended safe limits of 1.0-3.5 x 10 cfu/ml for human consumption.