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American Journal of Food Technology
  Year: 2021 | Volume: 16 | Issue: 1 | Page No.: 1-8
DOI: 10.3923/ajft.2021.1.8
 
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Microbiological Quality Assessment of Raw and Commercial Milk Available in the Local Market and its Acceptability

Muzahidul Islam, Sadia Afrin, Firoz Ahmed, Barun Kanti Saha and Md. Nur Hossain

Abstract:
Background and Objective: Milk is an inclusive nutritious food with carbohydrates, fat, proteins, calcium, iodine and potassium etc. and because of these, it is highly vulnerable to bacterial contamination. The present study was carried out to assess the microbial status of processed and raw milk samples collected from different local small farms and markets. Materials and Methods: A total set of 45 milk samples, comprising a group of raw, pasteurized and UHT (15 each) milk were collected for microbiological analysis. Results: The average means value of total count in raw, pasteurized and UHT milk was 2.68103, 2.83102 and 8.6101 CFU mL1, respectively. Both Coliforms and E. coli were found in raw and pasteurized milk samples separately. The mean value of Coliforms and E. coli was lower in UHT milk (6.53 and 3.11 MPN mL1) whereas comparatively higher in raw (111.7 and 50.49 MPN mL1) and pasteurized milk (46.46 and 21.35 MPN mL1). A significant difference was observed in the comparison of mean count in Coliform (F = 12.538, p = 0.0006) and E. coli (F = 4.284, p = 0.0256). E. coli was identified using the BIOLOGTM identification system and subunit A and B of Shiga-toxin identified near 32 and 7.7 KD using SDS-PAGE. Conclusion: The state of contamination in milk samples and the presence of pathogenic bacteria illustrated the alarming situation in the dairy industry. The outcome of the current study leads to enhance awareness concerning public health safety issues and the employment of regulatory agencies of Bangladesh.
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How to cite this article:

Muzahidul Islam, Sadia Afrin, Firoz Ahmed, Barun Kanti Saha and Md. Nur Hossain, 2021. Microbiological Quality Assessment of Raw and Commercial Milk Available in the Local Market and its Acceptability. American Journal of Food Technology, 16: 1-8.

DOI: 10.3923/ajft.2021.1.8

URL: https://scialert.net/abstract/?doi=ajft.2021.1.8

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