Vol. 10, Issue 11 (2021)

Author(s):
Sonia Kumari, Rakesh Kumar, AK Singh, AK Jha and Pankaj Kumar

Abstract:
Milk is a complete diet containing all new essential nutritional constituent. The present study was made to identify the predominant bacteria and other contaminants in milk obtained from various sources for viz Amul, Sudha, Raj Dairy, Mother Dairy and local Raw milk -1, Raw milk-2, Raw milk-3, Raw milk-4 to evaluate the hygienic quality of milk at storage temperature, transportation and condition during milking time. The present study shown that contamination occur mostly during milking transportation and storage environmental condition of RAW milk. Quality can be obtained by following hygiene steps that includes proper refrigeration pasteurization and applying proper radiation. The contamination can be lower down by proper packaging and handling of milk. Therefore it is suggested to pasteurize the milk followed by immediate cooling for proper maintenance of quality and hygenicity of milk.