Download complete project materials on Bacteriological Analysis Of Camel Milk Collected From Abattoir
ABSTRACT
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Camel milk is a rich source of proteins with patented antimicrobial and protective activities. This protein is not found in cow milk or only in minor amount. Camel milk also contains high vitamins and minerals and immunoglobin. It also has lower lactose content than in cow milk. The present study was undertaken to determine the bacteriological quality of raw camel milk from the hawker’s. Studies were made on 10 apparently healthy camels (camels dromedaries) which have been fed on different plants and forages of zango and kawo metropolis.
Ten sample of fresh camel milk was aseptically collected from these ten camels. The samples were subjected to microbial examinations. From all the samples analyzed in zango metropolis, the lowest percentage mean count of lactobacillus spp, was (7.92%) while the highest percentage mean count of lacto bacillus spp was (12.75%) and in that of streptococcus spp the lower percentage mean count was (9.26%) and the highest percentage mean count was (11.68%) respectively, and from all the samples analyzed in kawo metropolis, the lowest percentage mean count of lactobacillus spp.
Was (5.92%) the highest lactobacillus spp (10.8%) and in that of streptococcus spp, the lowest percentage mean count was (6.82%) and the highest percentage mean count was (9.58%) respectively. From the results it was established that lactobacillus and streptococcus are species of bacteria naturally associated with fresh camel’s milk.
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF STUDY
A camel is an even-toed ungulate within the genusCamelus, bearing distinctive fatty deposit known as “hump” on its back (Ayele, 2014). They possess long legs and big lipped snant. They are two types of camels, they are dromedary camel(they have one humps) (Ayele, 2014).
Camel’s hump consists of stored fat, this fat can be metabolized when food and water are scarce. In addition to their hump, camels have other ways to adapt to their environment; they have a third clear eyelid that protects their eyes from blowing sand, two rows of long lashes also protects their eyes, they can also shut their nostrils during sand storms.
Most camels are taller than humans. A Bactrian camel according to the San Diego(2000), grows to a shoulder height of 6 feet (1-8 meters) and a body length of 10 feet (3 meters) and normally weigh 600 to 1000 kilograms when they are fully grown (Schwatz, 1992). Dromedary camel can get up to about 6.5 feet tall at the shoulder and weigh 400-600kg. Camels pick about what they eat, their chick lips allows them to eat things that most animals cannot eat, such as tough plants (Schwatz, 1992).
Camels are herbivores, filling up on water when it is available is very important for camels. They can drink 30 gallons of water in just 13 minutes. Their bodies rehydrate faster than any other animal/mammal (Farah et al., 2004). When there is little food and water the camels hump fat releases water. Also camels can survive up to six month without food or water (Ayele, 2014).
After a gestation of 12-14 months a mother camel will fill a private spot to have her young one. Female camel mostly give birth to one baby but sometimes give birth to twins. The newborn is able to walk within 30 minutes. Camels become fully matured when they are 7 years old (CL-Zeini, 2006).
Out of 19 million camels in the world, 15 million are found in African and 4 million in Asia. The camels produce more milk and for longer period of time than any other animal that produces milk neld under the same harsh conditions. It is a multipurpose animal will huge productive potential and has been utilized by humans for transport, milk, meat and skin (CL-Zeini, 2006).
Camel milk is one of the main components of the pastoral community basic diet, which contributes up to 30% of the annual caloric intake. The main component of milk which has a major impact on its nutritional value and technological suitability is protein. Milk proteins are a heterogeneous group of compounds that differ in composition and properties. Camel milk is good substitute for human milk as it does not contain lactoglobulin (Shaboet al., 2005).
Many research findings proved that camel milk is easily digested by lactose intolerant individuals. It is rich in healthy vitamins and minerals, especially vitamins B, vitamin C and iron (Farah et al., 1992). The lactoferrin in camel milk has also medicinal values: antibacterial, antiviral and anti-tumor properties.
It contains diseasefighting immunoglobulin which is small in size, allowing penetration of antigens and boosting the effectiveness of the immune system. It is rich source of insulin, making it a great treatment option for type 1 and type 2 diabetics as well as gestational diabetes (El-Zeini, 2007).
This study intends to know the bacterial present in camel milk
1.2 STATEMENT/REASEARCH PROBLEM
There are different source of microbial invasion of milk produce pathogens may invade the interior surface of the produce during packaging, Handling and marketing. The use dirt utensils as well as the open display of street food produce encourages sporadic visits by flies, cockroaches and other insects, and dust.
Holding of milk that require no further processing before consumption at ambient temperature of proliferation/invasion by pathogenic meaophiles. Bacteria like salmonella spp, shigella spp campyla bacter spp, and Escherichia coli can contaminate in milk.
1.3 JUSTIFICATION
Camel milk is vital source of nutrients to human beings. They give the body the necessary vitamins, fats, minerals and oil in the right proportion for human growth and development.
1.2 AIM AND OBJECTIVES
The aim of this research is to carry out bacteriological analysis on freshly collected camel milk from Zango and Kawo abattoir in Kaduna metropolis.
OBJECTIVES
To isolate bacteria associated with freshly collected camel milk
To enumerate the bacteria in the freshly collected camel milk
To identify the species of bacteria isolated from raw camel milk.
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