Safety Assessment on the Traditional Local Fermented Skimme Milk nono - Shamsudeen Nassarawa, Sanusi
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Nono is popular traditionally fermented milk consumed mostly in the northern part of Nigeria as beverages or mixed with dumping made of millet or maize and drink as Fura da Nono.The safety of milk with respect to foodborne pathogens is an excellent concern worldwide, therefore assessing the quality of traditionally fermented milk (nono) is essential to the community and establishes the degree of contamination and recommends some corrective measures. There has been many contradicting reports on the safety of Nono consumption. But nono is believed to be safe for human consumption, hence the…mehr

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Produktbeschreibung
Nono is popular traditionally fermented milk consumed mostly in the northern part of Nigeria as beverages or mixed with dumping made of millet or maize and drink as Fura da Nono.The safety of milk with respect to foodborne pathogens is an excellent concern worldwide, therefore assessing the quality of traditionally fermented milk (nono) is essential to the community and establishes the degree of contamination and recommends some corrective measures. There has been many contradicting reports on the safety of Nono consumption. But nono is believed to be safe for human consumption, hence the popular demand for this fermented milk product. This study, therefore, was aimed at determining the chemical and microbiological quality of traditional fermented skimmed milk in Kano State Nigeria.
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Autorenporträt
Dr. Sanusi Shamsudeen Nassarawa serves as a young scientist assigned to the Department of Food Science, Bayero University, Kano, Nigeria. His research focus on Food safety, Biology of Food Preservation. He published morethan 10 papers both in international and and local journal.