Fried cheese locally called Wara gets spoiled when
attacked by pathogenic bacteria, as a result of poor hygiene
practice by the producer and handlers. Wara samples were
bought in Ilesha at Atakumosa market square Osun-state. This
research was designed to isolate and enumerate microorganisms
using standard microbial methods, proximate composition and
the nutritional composition of boiled local and fried cheese
(wara). Proximate analysis was carried out to determine
nutritional composition. Klebsiella species and Esherichia coli
Staphylococcus epidermidis, Bacillus species, Escherichia coli,
Salmonella species, Streptococcus species, Clostridium species
and Lactobacillus species were isolated using standard technique.
The highest bacteria count for the fried cheese was
2.1×105
cfu/ml the lowest bacterial count is 1.5×105
cfu/ml unit
highest bacterial count of the boiled local cheese was
4.4×105
(cfu/ml), lowest bacterial count was 1.8×105
(cfu/ml)
while the range of the values was 2.6×105
. Fungi isolated were
Penicillium and Gymnoase. Fat content for the boiled cheese has
the highest mean value of 44.78 ±0.028cfu/ml and Ash has
lowest mean value of 2.46±0.014cfu/ml. The moisture content of
fried cheese had the highest mean value 55.32±0.014 while the
carbohydrate had the lowest mean value 0.63±0.02 for fried
chesse. Fibre content was not detected in both samples. The
microbial contamination might generally occur based on lack of
standardization, fecal contamination and poor personal hygiene
in the production, handling and storage. Therefore, all cheese
producers and consumers should take care during processing and
storage of the cheese to prevent contamination.
Oriowo, M. & Mr, M (2019). Microbial Analysis and Proximate Composition of Boiled and Fried Local Cheese (WARA). Afribary. Retrieved from https://afribary.com/works/ijsrp-p8491
Oriowo, Miracle, and Mrs Mr "Microbial Analysis and Proximate Composition of Boiled and Fried Local Cheese (WARA)" Afribary. Afribary, 24 Jul. 2019, https://afribary.com/works/ijsrp-p8491. Accessed 22 Nov. 2024.
Oriowo, Miracle, and Mrs Mr . "Microbial Analysis and Proximate Composition of Boiled and Fried Local Cheese (WARA)". Afribary, Afribary, 24 Jul. 2019. Web. 22 Nov. 2024. < https://afribary.com/works/ijsrp-p8491 >.
Oriowo, Miracle and Mr, Mrs . "Microbial Analysis and Proximate Composition of Boiled and Fried Local Cheese (WARA)" Afribary (2019). Accessed November 22, 2024. https://afribary.com/works/ijsrp-p8491