Bacteriological Quality Assessment of some Yoghurt Brands Sold in Kaduna Metropolis

  • A Yabaya
  • A Idris


The bacteriological quality of some processed yoghurt on sale at different sale outlets within Kaduna metropolis was assessed. Twenty samples of different brands were purchased and analysed in the laboratory for pH, aerobic-mesophilic count, coliform count and staphylococcal count. The pH ranged from 3.9 to 4.5.Seventeen of the samples recorded growth in the range of 2.0 x 102 to 7.0 x 103 cfu/ml for aerobic mesophilic count while a range of 1.0 x 102 to 4.0 x 103 and 1.0 x 102 to 4.0 x 103 cfu/ml for staphylococcal count and coliform count respectively. No growth was recorded in three samples. After biochemical characterization, Staphylococcus aureus and Escherichia coli were the predominant bacteria isolated. The presence of coliforms is an indication of faecal contamination of the product.

Keywords: Bacteria, quality assessment, yoghurt, aerobic Count.


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eISSN: 1596-8308