MICROBIAL FERMENTATION OF MILK: EFFECTS ON PRODUCT QUALITY IN MAIDUGURI

This study investigated the microbial fermentation of milk among Fulani women in Maiduguri, Borno State, Nigeria, with emphasis on microbial quality, nutritional composition, hygienic practices, and health implications. Traditional milk fermentation is widely practiced among Fulani communities; however, variations in processing methods and sanitary conditions may influence product safety and nutritional value. A mixed-method research design was adopted, incorporating laboratory analysis and survey techniques. Fresh and fermented milk samples were collected and subjected to microbiological analysis using serial dilution, culture techniques, biochemical characterization, and molecular identification (PCR). Proximate analysis was conducted using standard AOAC methods to determine moisture, protein, fat, ash, and carbohydrate contents. A structured questionnaire was administered to assess traditional processing practices and hygiene awareness among producers. Data were analyzed using descriptive statistics, Chi-square, ANOVA, and paired t-test at a significance level of p < 0.05. The results revealed the presence of beneficial lactic acid bacteria, particularly Lactobacillus species, which are responsible for fermentation and improved shelf life. However, the detection of some pathogenic contaminants indicated lapses in hygienic handling. Proximate analysis showed that fermentation significantly influenced the nutritional composition of milk, particularly protein availability and moisture reduction. Statistical analysis indicated significant relationships between hygienic practices and microbial quality of fermented milk (p < 0.05). The study concludes that while traditional fermentation enhances preservation and nutritional properties, improved hygiene practices are essential to ensure product safety. It is recommended that public health education and training programs be introduced to enhance safe milk processing among Fulani women in Maiduguri. The study contributes to knowledge by integrating microbiological, nutritional, and socio-cultural dimensions of traditional dairy fermentation in Northern Nigeria.