Users Online: 2341 Home Print this page Email this page Small font sizeDefault font sizeIncrease font size


Home About us Editorial board Search Ahead of print Current issue Archives Submit article Instructions Subscribe Contacts Login 
Year : 2012  |  Volume : 56  |  Issue : 1  |  Page : 88-94

Microbiological profile of milk: Impact of household practices

1 Project Fellow, Punjab Biotechnology Incubator, Mohali, Punjab, India
2 Scientist Biology, Punjab Biotechnology Incubator, Mohali, Punjab, India
3 Senior Scientist, Punjab Biotechnology Incubator, Mohali, Punjab, India
4 Head, Medical and Scientific Affairs, Nestlé India Limited, Mohali, Punjab, India
5 Manager Medico Marketing, Nestlé India Limited, Mohali, Punjab, India
6 Chief Executive Officer, Punjab Biotechnology Incubator, Mohali, Punjab, India

Correspondence Address:
Satwinder S Marwaha
Chief Executive Officer, Punjab Biotechnology Incubator, SCO: 7&8 (Top Floor), Phase-V, SAS Nagar (Mohali) 160059, Punjab
Login to access the Email id

Source of Support: The study was conducted with fi nancial support from Nestlé India Ltd., Conflict of Interest: Sanjeev Ganguly and Vivek Garg are employees of Nestlé India Ltd. There are no other confl icts of interest.

DOI: 10.4103/0019-557X.96984

Rights and Permissions

Background: Milk is susceptible to contamination by many microorganisms including microbial pathogens responsible for causing diseases. Various processes including pasteurization, boiling or storage under refrigerated conditions are undertaken to minimize the microbial contamination of milk. Objective: This study was undertaken with an objective to evaluate the effect of household practices on the microbiological profile of milk. Materials and Methods: Milk samples of pasteurized, ultra heat treated (UHT) as well as unpasteurized milk (Vendor's milk) were collected. The effect of different storage practices and treatments on the microbiological profile (standard plate count (SPC), coliform, E. coli, Salmonella, Shigella, Staphylococcus aureus, yeast and moulds, anaerobic spore count, and Listeria monocytogenes) of milk was studied using National/ International Standard Test Methods. Results: Average SPC in vendor's milk was found very high as compared to pasteurized milk. Coliform, yeast and moulds, E. coli, and Staphylococcus aureus were detected in the samples of vendor's as well as pasteurized milk. Boiling the milk reduces SPC and kills the other microorganisms. Storage of boiled milk under room temperature or refrigerated condition resulted in a similar increase in SPC at the end of 24 h, but storage of un-boiled milk even under refrigerated conditions increased SPC manifold after 24 h. Conclusion: The pasteurization process and hygienic conditions at the milk processing units along with cold chain of milk from suppliers to end users needs improvement. Currently, even pasteurized milk does not match the microbiological standards. It is recommended that milk should be boiled before consumption and refrigerated for storage to improve its shelf life/keeping quality.

Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)

 Article Access Statistics
    PDF Downloaded1211    
    Comments [Add]    
    Cited by others 9    

Recommend this journal