Chemical Composition And Microbial Quality Of The Milk Samples Collected From Nandini Diary, Vijayapura, Karnataka
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Abstract
Milk is an essential commodity in daily life. It is not only a source of good quality protein, but also of calcium and riboflavin besides other nutrients. However, in local products to increase the yield certain adulterants are added which may affect the nutritional quality of milk. Raw milk contains many adulterants, such as water, urea etc when compared to the packaged milk. Packaged milk do not have any adulterants, because they are well treated and sterilised. Qualitative analysis of the raw milk sample can detect the adulterants present in the milk samples and can easily be found out. Bacterial contamination of raw milk can originate from different sources: air, milking equipment, feed, soil, faeces. The number and types of micro- organisms in milk immediately after milking are affected by factors such as animal and equipment cleanliness, season, feed and animal health. It is hypothesized that differences in feeding and housing strategies of cows may influence the microbial quality of milk.
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