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Current Nutrition & Food Science

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ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

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Research Article

Analysis of Microbial and Physicochemical Properties of Raw and Pasteurized Milk at Some Selected Areas of Tangail District, Bangladesh

Author(s): Dipa Dey, Saima Sharmin, Shahin Mahmud, Md. Firoz Ali and Md. Younus Mia*

Volume 20, Issue 1, 2024

Published on: 09 June, 2023

Page: [110 - 117] Pages: 8

DOI: 10.2174/1573401319666230313142052

Price: $65

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Abstract

Objectives: The aim of this study is to analyze the microbial quality and physicochemical properties of raw and pasteurized milk from Tangail District of Bangladesh.

Methods: A rigorous study was carried out from April - August 2019 at the Tangail District of Bangladesh for investigation. A total of 18 samples were examined by following the standard bacteriological methods and by using a refractometer and digital pH meter.

Results: The results revealed that the highest log of Total Viable Count (TVC) was found as 6.9 and 8.7 CFU/ml in raw and pasteurized milk, whereas the highest log of Total Coliform Count (TCC) was found as 4.4 and 6.3 CFU/ml in raw and pasteurized milk, respectively. When the mean value is greater, then the mean value is displayed on the graph as a logarithm. The highest log of Total E. coli Count (TE.cC) was 6.6 and 6.4 CFU/ml in raw and pasteurized milk, whereas the highest log of Total Staphylococcus Count (TSC) was found as 7.6 and 6.5 CFU/ml in raw and pasteurized milk, respectively. The highest mean PH value was 7.43 and 7.19 in raw and pasteurized milk and the greatest mean value of Total Soluble Solids (TSS) was found as 6.33 and 10.33% in raw and pasteurized milk.

Conclusion: It can be summarized that both the raw and pasteurized milk bear higher microorganisms than standards. It might hurt consumers in the long term. So, the milk producers should be trained up properly and the apposite authority should inspect hygienic conditions around milk production and processing and marketed milks to ensure the minimal legal requirements.

Keywords: Bacterial contamination, pasteurized milk, total viable count, total E. coli count, total soluble solids, microbial physicochemical properties.

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