Abstract
A total of 480 samples of sour milk (nono), sour milk cereal mix (fura) and local butter (manshanu) were collected over a 12-month period for analysis. Of these samples 195 (81·3%) of ‘nono’, 110 (91·7%) of ‘fura’ and 75 (62·5%) of ‘manshanu’ were contaminated with staphylococci. The effect of seasonal changes on the pH, titratable acidity, staphylcoccal count and total aerobic plate count were studied. The pH of ‘nono’, and ‘fura’ samples collected in seasonal (harmattan), II (early rain/hotperiod) and III (wet period) (mean range 4·1–4·4) were not different but they were all significantly ( P < 0·05) higher than the pH of ‘nono’, and ‘furs’ collected in season IV (early dry period, mean range 3·8–4·1) The titrable acidity of season II (mean range 0·53–0·54%) was significantly ( P < 0·05) lower than that of other seasons (mean range 0·70–0·84%). The staphylococcal count (10 6 cells ml −1) were significantly ( P < 0·05) higher in the wet season and low in the harmattan season, being 10 4 cells ml −1 and 10 5 cells ml −1, respectively.
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