Abstract

COMPARATIVE STUDY OF BUFFALO MILK QUALITY COLLECTED FROM DIFFERENT AREAS

Sonali Swarnkar* and Dr. Sudha Summarwar

Abstract

Milk is extremely susceptible to spoilage by microorganisms and the microbiologist plays a major role in the dairy industry in quality control of milk. Given the appropriate conditions, milk can act as a carrier of disease causing microorganisms transformation from cows/buffaloes to humans. Psychotropic microorganisms are the most imperative group of microbes present in milk and dairy products. Milk pasteurization was introduced as a public health measure in order to destroy human pathogens and to eliminate or reduce the activities of spoilage microorganisms. The viability of bacteria in milk after heat treatments can be assessed by using colony forming unit on plate count agar. The standard plate count is used to determine the total number of bacteria present in a specified amount of milk, usually a milliliter. The present research project will be helpful in assessing the milk quality and will provide information regarding hygienic keeping of the milk.

Keywords: Dairy milk, Lactose, SNF, pasteurization, buffalo milk, urea, p-Dimethyle benzaldehyde (DMAB).