Study of Bacterial Diversity of Raw and Pasteurized Milk (original) (raw)

Milk is considered as a wholesome food containing protein, fats, sugars, vitamins and minerals. Milk, due to its high nutritional value, can support a rich microbiota. Even though, raw milk is sterile during secretion and pasteurized milk is packed sterile, contamination of milk may take place during handling, pre-processing activities and during storage. The main aim of this study was to detect adulteration, chemical and physical qualities and to assess the microbial load in raw and pasteurized milk. The current study's preliminary goal was to determine the quality of milk samples using physical tests (such as pH, color, taste, and texture) and to detect adulteration using various parameters such as (presence of starch, sugarcane, benzoic acid, etc), chemical tests (acidity, alcohol, phosphatase, protein, etc), and microbiological tests. Raw milk is appearing more contaminated with coliforms and normal flora than pasteurized milk. Adulteration of starch, sugarcane, and benzoic acid was discovered in milk samples analyzed. All of the milk samples did not meet the nutritional requirements.