The procession of coconut into milk using various forms has been of serious risk and health hazard. The aim of this research is to evaluate the rate of time interval dependent microbial activity in coconut milk upon storage. The coconut milk was extracted from the coconut meat using an aseptic technique. The coconut meat of 500 g was washed and comminuted using an electric blender (Sanyo SM-B12M) with 700 ml of distilled water. This was then pressed through a sterilized linen cloth and strained to obtain coconut milk and stored at the different time interval at room temperature. It was further observed that the 24 hours stored coconut milk sample has the highest Bacterial growth rate of 4.12 × 102 and a fungal growth rate of 1.2 × 102. The microorganisms observed from the experiment showed the presence of Bacillus spp, Staphylococcus aureus, Bifidobacterium bifidum, Pseudomonas spp, Lactobacillus spp, Aeromonas caviae, Aspergillus flavus, Aspergillus fumigatus, Candida spp and Acremonium spp.

Keywords: Coconut milk, Microbial activity, Fermentation, Lactobacillus spp and Aspergillus spp