Sule, Ismail O.Agbabiaka, Toyin OlayemiOyeyiola, G.P.Saliu, Bolanle KudiratAkinyemi T.D.2024-05-032024-05-032015Sule, I.O., Agbabiaka, T.O., Oyeyiola, G.P., Saliu, B.K. Akinyemi T.D. (2015) Microbiological Assessment of Some Locally Retailed Cheeses within Ilorin Metropolis, Nigeria. Nigerian Journal of Microbiology 27(1): 2680 – 2687. http://www.nsmjournal..com/NSMjournal/journalshttps://uilspace.unilorin.edu.ng/handle/123456789/13601Microbiological quality of locally made cheeses (‘’wara’’) from ten different locations within Ilorin metropolis was assessed. The pH of the cheeses ranged from 6.3 – 6.8, while the titratable acidity of its whey ranged from 3.1 – 3.4 ml of 0.1N sodium hydroxide per 25ml of the whey. Similarly, the bacterial counts of the cheeses ranged from 4.6 x 106 to 4.0 x 108cfu/g while the fungal loads ranged from 2.0 x 102 to 2.5 x 103 cfu/g. Nine bacterial species were isolated from the cheese: Lactobacillus casei, Streptococcus sp., Bacillus cereus, Micrococcus sp., Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Enterobacter aerogenes and Aerococcus sp. In addition, four fungal species were isolated. These were Aspergillus fumigatus, Saccharomyces cerevisiae, Mucor racemosus and Candida sp. These microorganisms could be from the food handlers, production utensils, and the environment. The pathogenic microorganisms among them such as S. aureus, P. aeruginosa, and E. coli are of public health significance. Improvement in the sanitary practices during the preparation and retail of cheese is recommended.enCheeseQualityBacteriaFungiContaminantsArticle