IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) e-ISSN: 2278-3008, p-ISSN:2319-7676. Volume 9, Issue 5 Ver. V (Sep -Oct. 2014), PP 19-22 www.iosrjournals.org www.iosrjournals.org 19 | Page Microbiological Assessments Of Raw Cow Milk, ‘Nono’ And Loca lly Fermented Cheese, Sold At Different Markets In Bida, Bida L GA, Niger State, Nigeria. Barnabas, B. B.; Ayodele, O. P.; Gana, J.; Jiya, A. G. and Igheghe, F. Science Laboratory Technology Department, Federal Polytechnic, P. M. B. 55, Bida, Niger State, Nigeria. Abstract: Raw Cow Milk, ‘Nono’, And Locally Fermented Cheese Samples Were Purchased From Three Diffe rent Markets In Bida Metropolis, Bida L.G.A. For Microbiological Analysis. The Results Showed That Samples Of Raw Cow Milk Bought From The Post Office Market Had The Highest Microbial Load Of 7.0 X 10 6 Cfu/Ml. Escherichia Coli, Salmonella Spp., Staphylococcus Spp. Lactobacilus Spp And The Fungus Aspergillus Spp Wer e Dominant Microorganisms Isolated From All The Samples. Ph Range Of 5.8 – 6.2 And Temperature Range Of 30.3 – 31 o c Were Observed In All The Samples During The Experimental Work. The Presence Of E. Coli, Salm onella, Spp. And Staphylococcus Spp. Are Indications Of Contamination Possibly As A Result Of Poor Sanitary Conditions And Poor Handling By The Producers. Key Words: Raw Cow Milk, Microbiological Analysis, Contamination, Poor Sanitary Practices. I. Introduction Milk is an opaque liquid produced by the mammary glands of female animal including man. It provides the primary source of nutrition for newborn mammals before they are able to digest other types of food. The ear ly lactation milk is known as colostrums and carries the mother‟s antibodies to the baby. It can reduce the risk of many diseases in the baby. The exact component of milk varies in species, but it contain significant amount of s aturated fat, protein, calcium as well as vitamin C. Raw milk is defined as unpasteurized or unhomogenized milk. Human consumption of raw and unpaste urized milk dates back to periods before the industrial revolution (Bren, 2003). Common bacterial flora of raw milk include: the Lactic Acid Bacteria (LAB) which includes: Lactobac illus lactis, L. bulgaricus, L. helvericus), Leuconostoc species Streptococcus thermophiles, S. lactis, S. cremoris, as well as Propionic Acid Bacteria (PAB), (Congan, 1995). Most coliforms inhabit the intestines of warm - bloo ded animals and are normally shed along with their faeces to living environments. Many other foodborne pathog ens equally migrate from faecal contaminations. The process of milk production, (fermented milk products incl usive) by Nomadic Fulani women gives lots of concern because of the unhygienic practices, the quality of the w ater they use, the feeding method for the cows and above all the processing environment. Therefore, it is essenti al that strict sanitary practices be followed to minimize the risk of infection to people consuming raw milk produ cts (Chan et al., 2007). Cheese on the other hand is made from milk of cow, buffalo, goat or sheep by coagulation of the liquid medium after undergoing the first stage of acidification by LABs (Jenkins, 1996). Cheese is very valuable for its portability, long shelf life and content fat, protein, calcium and phosphorus. It is a more compact form of nutriti on than the milk from which it is obtained (National Dairy Council, 2005). Cheese is a very popular food called „Wara‟ in Nigeria and largely consumed under different names in other West African countries including the Republic of Benin. Cheese making involves the process of separating the protein content from the water medium and the addition of Rennet which causes the milk protein to clump o r coagulate when subjected to pasteurization to ultimately form a semi – firm gel or curds. The extent of microor ganisms inactivation depends on the combination of temperature holdings. Non - crude cultured milk also know n as „Nono‟ by the Fulanis and Hausa speaking tribes of Nigeria is a fermented dairy product made from raw mi lk brought about by a mixed culture of microorganisms.(American Dairy Science Association, 2003). Healthy d airy cattle are considered a reservoir base for several most important foodborne human disease pathogens in thei r milk. The study aims at microbiological analysis of raw cow milk, cheese and „Nono‟ milk products sold in Bida Niger State; to isolate the contaminating bacteria, to assess the antibiotic sensitivity of the possible bacteria isolates and to so as to ascertain the safety of these products for consumption.