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

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.

Isolation and Molecular Characterization of Shigatoxigenic O157 and Non-O157 Escherichia coli in Raw Milk Marketed in Chittagong, Bangladesh

“…The results of the biochemical tests done with each of the isolate are shown in Table 5. These result are in conformity with other South Asian studies such as Surve et al (2011), Dewangan et al (2017) and Gupta et al (2020). E. coli is an indicator organism to show if any sample/ objects is contaminated with materials of fecal origins.…”

Physicochemical and microbial quality of cow and buffalo raw milk collected from different organized dairy farms of Varanasi, India

“…1), which indicates that raw milk was free from different mixed adulteration and hazardous chemicals adulterant contents. In our present study findings, results also agreed with other researchers (Pandey et al 2019;Gupta et al 2020 andKarmaker et al 2020).…”

“…During the experimental period, raw milk MBRT (in hours) quality significantly retained maximum-minimum period (4.15±0.064 to 3.80±0.040 hrs) to change raw milk samples dye color from blue to white which showed that this cow raw milk sample comes under good quality and however all buffalo raw milk MBRT samples non-significantly retained maximum-minimum period (4.07±0.047 to 3.90±0.040 hrs) with under good quality milk (Table 1). The present result agreed with (Gupta et al 2020) reported that the average maximum-minimum period was 4.0 to 3.0 hours for the change its color from blue to white, which indicates that this milk sample comes under good quality. The significantly lower SPC of raw milk sample was recorded into sample no.…”

“…In this present study, all cow and buffalo raw milk samples find out a satisfactory requirement according to FASSI regulations (2011). The present findings are in agreement with Bailone et al (2017), Alam et al (2018), Gupta et al (2020), andBecskei et al (2020) recorded average fat content between 3.70 to 5.97% in different breeds of cows and buffaloes. The maximum protein content of cow milk was noted numerically in sample 4 (3.62±0.110%) whereas raw milk protein content of samples no.…”

“…However, the lactose content of buffalo raw milk did not differ (P<0.05) from each other. Similar results were obtained in the different studies the average lactose content from 4.42 to 4.87% shown by Bailone et al (2017), Gupta et al (2020), andKarmaker et al (2020). Solid not-fat (SNF) present in cow milk was higher in the sample no.…”