This study was conducted to evaluate physicochemical
and microbiological quality of raw, pasteurized and UHT milks in Shahrekord
(Iran) in the spring 2005. All types of milk samples were collected from
different part of the city were selected and in three consequent periods.
The physicochemical parameters including fat, protein, temperature, Titrable
Acidity (TA), Solid Not Fat (SNF) and Specific Gravity (SG) were determined.
Additionally, the microbiological evaluations were based on the total
bacterial count, total coliform count and Escherichia coli (E.
coli). The results (mean values of 81 measurements) for raw milk samples
showed fat content 2.6, protein 3.5, T 18Â°C, TA 0.17, SNF 7.71 and
SG 1.030 and total bacterial count 13x106 cfu mL-1,
total coliform count 1300 cfu mL-1 and E. coli positive.
Those values for the pasteurized milks were the fat content 2, protein
3.5, T 15Â°C, TA 0.16, SNF 7.5 and SG 1.033 and total bacterial count
71x104 cfu mL-1, total coliform count 800 cfu mL-1
and E. coli positive. Furthermore, the values of UHT milks were
the fat content 2.8, protein 3.1, T 19Â°C, TA 0.15, SNF 8.3, SG 1.029,
total bacterial count 71 cfu mL-1, total coliform count 9 cfu
mL-1 and E. coli negative. Statistical analysis of data
revealed that there is significant difference between results of different
shops at the level of p<0.01 which implies the contamination of raw
and pasteurized milk is above standards.