NUTRITIONAL QUALITY AND MICROBIOLOGICAL ANALYSIS OF FERMENTED COW MILK (NONO) AND RAW COW MILK IN OGBOMOSO NORTH LOCATION 1

ABSTRACT This study evaluates the nutritional quality and microbiological profile of fermented cow milk Nono and raw cow milk, focusing on their health benefits and safety concerns. Fermented milk products like Nono are widely consumed for their affordability, cultural relevance, and potential health benefits. Nutritional analysis showed that both fermented and raw milk are rich in essential nutrients, including proteins, fats, carbohydrates, vitamins, and minerals. However, fermentation improved digestibility, enhanced bioactive compounds, and introduced probiotics that support gut health. Microbiological analysis revealed key differences between the two types of milk. Fermented milk contained beneficial microorganisms such as Lactobacillus and Staphylococcus species but also had higher microbial counts due to inconsistent processing, which may introduce harmful bacteria. The findings emphasize the need for hygienic handling, proper fermentation, and adequate storage to ensure product safety. While fermented milk offers nutritional and probiotic advantages, both milk types play important roles in food security and nutrition, particularly in regions with limited access to industrially processed dairy products.