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Microbiological Quality Analysis of Raw Milk and Yogurt Available in Some Selected Areas of Bangladesh

G. M. M. Anwarul Hasan
Scientific Officer
Institute of Food Science& Technology (IFST), Bangladesh Council of Scientific& Industrial Research, Dr Qudrat-I- Khuda Road, Dhaka-1205, Bangladesh.

Dr. Sahana Parveen
Principle Scientific Officer
Institute of Food Science& Technology, Bangladesh Council of Scientific & Industrial Research , Dr Qudrat-I- Khuda Road, Dhaka-1205, Bangladesh.

Jesmin Sultana
Assistant Professor
Department of Food and Nutrition, Home Economics College, Azimpur, Dhaka-1205,Bangladesh.

Abstract/ Executive Summary:

This study investigate the microbiological quality of raw milk and samples collected from different locations in Bangladesh. A total of 30 samples were studied including 20 raw milk and 10 yogurt samples from some selected areas of Bangladesh. The samples were tested for the Total Viable Bacterial Coun and Total Coliform Count (TCC). The range of TVBC and TCC in raw milk samples were 1.24×10⁶ to 4.17×10⁷ cfu/ml and 2.87×10⁴ to 3.94×10⁵ cfu/ml, respectively. On the other hand Total Viable Bacterial Count (TVBC) and Total Coliform Count ranged in yogurt samples were from 35.31×10⁶ to 5.04×10⁸cfu/ml and 1.12x10⁴ to 4.51x10² cfu/ml respectively.

Keywords: Milk, Yogurt, Total bacterial count, Coliform, Bangladesh.

Location: Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Bangladesh

Start Date: 00-01-2016

End Date: 00-02-2016

Program Area: Quality and Nutrition

Commodity: Milk, Curd

Objectives:

To investigate the microbiological standards of raw milk and yogurt samples available in some selected areas of Bangladesh.

Methodology:

All these experiments of this study were carried out in the Food Microbiology section of Institute of Food Science and Technology of Bangladesh Council of Scientific and Industrial Research., Bangladesh from January 2016 to February 2016. Raw milk samples were purchased from local daily markets and the yogurt samples were bought from different yogurt shops of different districts of Bangladesh using a sterile aseptic container together with ice .They were transported to laboratory with isolated iceboxes. A total of 30 samples were studied. 20 raw milk designated as M -1 to M-20 and yogurt samples designated as Y-1 to Y-10. We maintain ICMSF rules for sampling milk and yogurt. Total Viable Bacterial Count was measured by plate count agar medium. The sample (0.1ml) of each dilution was taken onto each sterile petridish and poured plate count agar medium. The plates were then incubated at 37^oC for 24 hours. Total bacterial count was measured in colony forming unit per gram (cfu/ml). Coliform count was done using Mac Conkey agar medium. Typical pink colonies were counted for determination of Total Coliform after incubation of plates at 37^oC for 24 hours.

Source of Information: International Journal of Innovative Research in Science, Engineering and Technology Vol. 5, Issue 3, March 2016; ISSN (Online): 2319-8753

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From this study, it can be concluded that the microbiological quality of most of the raw milk and yogurt samples collected from different areas of Bangladesh were not satisfactory as indicated by their high bacterial loads. So, precaution is needed to handling raw milk and yogurt. Every shop is suggested to adopt proper hygienic condition to make the quality yogurt. More studies are needed to establish standard for raw milk and yogurt in Bangladesh.

Knowledge Management: Journal