Downloads: 42 | Views: 50
Research Paper | Food Science | Bangladesh | Volume 10 Issue 2, February 2021
A Qualitative Study of Microbiological Analysis of Raw Milk Samples and Yogurt from Different Selected Districts of Bangladesh
Dr. G. M. M Anwarul Hasan | Sadia Sultana | Sanjida Khanam
Abstract: In this study, the microbiological quality of raw milk and yogurt samples was investigated. A total of 50 samples were studied, including 25 raw milk samples and 25 yogurt samples were used. These samples were collected from different parts of some selected district in Bangladesh. The samples were tested for the Total Viable Bacterial Count (TVBC) and Total Coliform Count (TCC). The range of TVBC and TCC in raw milk samples were 2.26×106 to 7.56×106 and 1.43×104 to 7.46×104 respectively. And the TVBC and TCC ranged in yogurt samples were from 2.17×106 to 5.65×106 and 1.32×104 to 8.73×104 respectively.
Keywords: Raw milk, yogurt, TVBC, TCC, Bangladesh
Edition: Volume 10 Issue 2, February 2021,
Pages: 930 - 934
Similar Articles with Keyword 'Raw milk'
Comparative Studies, Food Science, Algeria, Volume 6 Issue 1, January 2017Pages: 1085 - 1089
Contribution to the Assessment of Suitability to Cheese Processing of Milk of Some Bovine Breeds (Primholstein, Montbeliarde, Flechvieh, Brown of Atlas) in the Region of Algiers
Lyes Ouabdesselam | Ahmed Saadi | Khaled Harhoura
Research Paper, Food Science, India, Volume 5 Issue 5, May 2016Pages: 1806 - 1808
Analysis of 16S rRNA Gene of Lactic Acid Bacteria Isolated from Curd and Raw Milk
Nissey Sunil | Jyoti D Vora