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Physical and Microbial Qualities of Raw Milk Collected from Bangladesh Agricultural University Dairy Farm and the Surrounding Villages

M. T. G. Khan
Department of Microbiology and Hygiene, Faculty of Veterinary Science

M. A. Zinnah
Department of Microbiology and Hygiene, Faculty of Veterinary Science

M. H. A. Rashid
Department of Physiology, Faculty of Veterinary Science

M. A. Islam
Department of Microbiology and Hygiene, Faculty of Veterinary Science

K. A. Choudhury
Department of Microbiology and Hygiene, Faculty of Veterinary Science

Abstract/ Executive Summary:

The whole study was conducted at Bacteriology Laboratory under the Department of Microbiology and Hygiene, Faculty of Veterinary Science, BAU, Mymensingh. A total of 100 raw milk samples were collected at morning and evening from BAU dairy farm and surrounding four villages of BAU campus. The organoleptic and bacteriological qualities of each sample were analyzed. The organoleptic examination included taste panel score to assess consumer’s acceptance and the bacteriological analysis comprised enumeration of total viable count (TVC), total colifrom count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. About 250 ml of individual raw milk samples were collected at morning and evening from each cow. It was found that among the milk samples of the collection site, the raw milk of Paglabazar contained higher TVC, TCC and TSC compare to other four areas. This difference may be due to lack of hygienic and other sanitary condition during milking. So, it may be concluded that the raw milk samples of BAU Dairy Farm were superior to other raw milk samples collected from the selected villages may be due to maintaining better hygienic condition.

Keywords: Raw milk, physical and microbial quality, organoleptic test, Microbiology

Location: Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Milk

Objectives:

To study the microbiological quality of raw milk (total viable count, Coliform count and Staphylococcal count) from different villages and Bangladesh Agricultural University (BAU) Dairy Farm of Mymensingh District of Bangladesh.

Methodology:

The whole study was conducted at Bacteriology Laboratory under the Department of Microbiology and Hygiene, Faculty of Veterinary Science, BAU, Mymensingh, during the period from July to November 2007. A total number of 100 raw milk samples were collected at morning and evening from BAU dairy farm and surrounding four villages of BAU campus. The organoleptic and bacteriological qualities of each sample were analyzed. The organoleptic examination included taste panel score to assess consumer’s acceptance and the bacteriological analysis comprised enumeration of total viable count (TVC), total colifrom count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. Sources, collection and transportation of samples Bangladesh Agricultural University Dairy Farm and other four different villages (Boira, Shutiakhali, Churkhai, Paglabazar) surrounding the BAU campus, were selected for collection of milk sample. About 250 ml of individual raw milk samples were collected at morning and evening from each cow. After collection, the samples were transported to the laboratory using ice containing box maintaining sterile condition. Twenty individual samples of raw milk (10 of morning and 10 of evening) were randomly collected from milking cow of each village and dairy farm. Physical examination of the samples Organoleptic test of raw milk was performed visually, nasally and lingually with the help of a panel of expert to determine colour, flavour and texture. Specific gravity was also determined using lactometer.

Source of Information: Bangl. J. Vet. Med. (2008). 6 (2): 217–221

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It was found that the count of staphylococci bacteria per ml of raw milk which was collected form Paglabazar were statistically higher (p<0.01) than other samples. It was found that among the milk samples of the collection site, the raw milk of Paglabazar contained higher TVC, TCC and TSC compare to other four areas. This difference may be due to lack of hygienic and other sanitary condition during milking. So, it may be concluded that the raw milk samples of BAU Dairy Farm were superior to other raw milk samples collected from the selected villages may be due to maintaining better hygienic condition.

Knowledge Management: Journal