International Journal of Scientific and Research Publications

IJSRP, Volume 8, Issue 12, December 2018 Edition [ISSN 2250-3153]


Microbial Analysis and Proximate Composition of Boiled and Fried Local Cheese (WARA)
      Ajayi, O. O, Balogun, O. B, Oriowo-Olaleye, M1and Faturoti M. O
Abstract: 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.

Reference this Research Paper (copy & paste below code):

Ajayi, O. O, Balogun, O. B, Oriowo-Olaleye, M1and Faturoti M. O (2018); Microbial Analysis and Proximate Composition of Boiled and Fried Local Cheese (WARA); International Journal of Scientific and Research Publications (IJSRP) 8(12) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.8.12.2018.p8491
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