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Quality of Pasteurized Milk and Raw Milk and Isolating Bacteria Present in Milk: A Review



The safety of food is a critical problem that should be prioritized on a worldwide scale, particularly in terms of nutritional quality and human health. Milk is an ideal environment for the growth and spread of a broad variety of bacteria, causing milk to degrade fast. An examination of raw milk samples and pasteurized milk after processing and before packing revealed a link between the qualities of the raw milk utilized and the attributes of the pasteurized milk produced. The microbial load can be used to assess raw milk quality. Milk production has Standard Plate, according to the International Dairy Federation criteria. A result of 104 Cfu/ml indicates acceptable hygienic methods, but a value of more than 105 Cfu/ml indicates major flaws in manufacturing hygiene. The Standard Plate Count (SPC) is the standard technique for determining the microbiological quality of raw and pasteurized milk, as well as other dairy products. MBRT and the plate count method are two effective methods for enhancing raw milk quality and decreasing waste. Lactobacillus was the major genus of lactic acid bacteria found from raw milk samples in this investigation. This suggests that quality assurance systems be implemented to assure high-quality milk and to research milk quality.



Milk, food safety, standard plate count, methylene blue reductive test (MBRT), Quality control and assurance, isolation and identification

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