Study on Physico-Chemical and Microbial Quality of Raw Milk Collected From Different Places of Assi Region in Varanasi City, Varanasi  

DOI: 10.18805/ajdfr.DR-1498    | Article Id: DR-1498 | Page : 1-9
Citation :- Study on Physico-Chemical and Microbial Quality of Raw Milk Collected From Different Places of Assi Region in Varanasi City, Varanasi .Asian Journal Of Dairy and Food Research.2020.(39):1-9
Pankaj Kumar Gupta, Dinesh Chandra Rai, Vinod Kumar Paswan, Rajendra Panta, Ashok Kumar Yadav rajendrapanta3@gmail.com
Address : Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221 005, Uttar Pradesh, India.
Submitted Date : 23-11-2019
Accepted Date : 4-03-2020

Abstract

The present study was conducted to evaluate the physico-chemical characteristics including Adulteration and Microbiological quality of cow raw milk collected from four different places of ASSI region in Varanasi. Samples were analysed to know the chemical composition, the results showed that the statistically average percentage of Moisture (87.46), Fat (3.87), Protein (3.15), Lactose (4.42), Ash (.712), pH (6.43) and acidity (0.147). The keeping quality of milk was evaluated by Methylene Blue Reduction Test (MBRT). This phenomenon testified that milk sample 1 is fair quality and remained sample were found good and excellent. The microbiological conclusion confirmed the presence (less or more) of microbial load in all the raw milk samples. The highest level of microbial quality in standard plate count (SPC) was 19.1×106 cfu/ml. in sample 1 and in logarithm value is 7.28 cfu/ml at the same time, the highest coliform bacteria 2.3×102 in logarithm value is 2.36 was found in the sample 2. The adulterations in raw milk were checked by the standard procedure. In cow’s raw milk the different mixed adulterant were found in two samples contaminated with detergent and pulverized soap. Besides different hazardous chemical adulterant, raw milk from sample 1 was detected with presence of hydrogen peroxide and sample 2 was contaminated formalin whereas urea was present in sample 2 and 4. Milk adulteration is a global concern and social problem. Increased demand, growth in competition in dairy industry and financial gain makes some producers to adulterate the milk thereby decreasing milk quality. 

Keywords

Adulterated milk Coliform MBRT Microbial quality Raw milk SPC

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