Indian Journal of Science and Technology
DOI: 10.17485/ijst/2009/v2i2.11
Year: 2009, Volume: 2, Issue: 2, Pages: 51-54
Original Article
S. Lingathurai1 , P. Vellathurai1 , S. Ezil Vendan2 and A. Alwin Prem Anand2,3
1Biotechnology Division, The American College, Madurai- 625 002, India.
2Research Centre for Biological Sciences (RCBS), Naesam Trust, Madurai-625 016, India.
3Dept. Clinical Psychiatry & Psychotherapy, Carl-Neuberg-Str.1, 30625 Hannover, Hanover Med. School, Germany.
*Author for the correspondence:
S. Lingathurai
Biotechnology Division, The American College,
Madurai- 625 002, India
E-mail: [email protected]
Sixty samples of raw cow milk were collected from four different locations in Madurai for their microbiological and chemical compositions analysis. The average levels of major chemical components were: fat (6.14%), crude protein (3.77%), lactose (4.25%), total solids (18.10%) and ash (0.80%). Microbiological enumeration revealed for the counts of total mesophilic aerobic bacteria, 5.84 log cfu/ml; bacterial endospores, 2.37 log cfu/ml; lactic acid bacteria, 4.46 log cfu/ml; coliforms, 2.76 log cfu/ml; Escherichia coli, 1.63 log cfu/ml and Staphylococcus aureus, 1.92 log cfu/ml. Listeria spp. were below detection level in all of the samples. The microbiological quality of raw cow milk was judged marginal and indicates the need for improved hygienic standards.
Keywords: cow milk, chemical composition, microbiological quality, safety
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