International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:8, August, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(8): 510-522

Microbial Analysis and Quality Assurance of Unpasteurized Raw and Pasteurized Branded Milk
Prerna Sinha1, Sumedha Srivastava1, Sefali Gupta1 and O. P. Verma2*
1Department of Industrial Microbiology,
2Department of molecular and Cellular Engineering, Jacob Institute of Biotechnology and Bioengineering, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj-211007, U.P., India
*Corresponding author

Milk is a complete diet containing all essential nutritional constituents which have special significance in terms of properties such as protein, fat, mineral, vitamins and other ingredients dispersed in water. According to FDA (Food and Drug Administration), milk is recommended to be kept under refrigeration at or below 4 ͦ C to increase its shelf life period. Processes like pasteurization eliminates pathogenic microorganisms and also has significant effects on physical and chemical properties of milk. Microbial contamination might generally occur within the udder and exterior to the udder and also from the storage equipment used while milk handling. Some of the pathogenic bacteria that are generally isolated from milk are E.coli, Proteus vulgaris, Klebsiella, Pectobacterium, Citrobacter koseri, etc. Therefore the present study concedes to identify the total bacterial load along with the total content of protein, carbohydrate, fat, calcium etc. in unpasteurized open milk and pasteurized branded milk samples. The study was aimed to evaluate the extent of microbial contamination, physical and chemical properties of milk and its hygienic quality. Through the various physico-chemical and biochemical tests applied, it was ensured that the milk samples were of satisfactory quality and thus fit for human consumption.

Keywords: Milk, contamination, content, quality, standards

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How to cite this article:

Prerna Sinha, Sumedha Srivastava, Sefali Gupta and Verma, O. P. 2021. Microbial Analysis and Quality Assurance of Unpasteurized Raw and Pasteurized Branded Milk.Int.J.Curr.Microbiol.App.Sci. 10(8): 510-522. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.