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- W2181799401 abstract "Milk is a very popular drink in Bangladesh. This study was conducted to evaluate the microbial content of milk during preservation and to make a suitable decision on the effect of preservation on the microbial population in milk. Major tests considered in the research work were titratable acidity, COB test, total viable bacteria count (TVC) and Coliform count. The initial average TVC in raw milk was 5.49±0.69 log c.f.u. /ml. which increased to 6.25±0.10 log c.f.u. /ml. indicated deterioration in milk quality. In case of pasteurized milk samples initial average total viable count was 4.43±0.17 log. c.f.u. /ml. increased to 5.92±0.05 log c.f.u. /ml. after six days of preservation. UHT milk samples which should not contain microbial contamination also provided with initial average total viable count of 3.32±0.06 log c.f.u. /ml. and 3.59±0.04 log c.f.u. /ml. during preservation at room temperature for four months. Coliform bacteria usually cannot survive at the pasteurization temperature .The initial average coliform bacteria were estimated 3.55±0.12 log c.f.u. /ml. and 2.08±0.11 log c.f.u. /ml. for pasteurized and UHT milk samples which increase to 3.81±0.06 log. c.f.u. /ml. for pasteurized milk after six days of preservation and 2.43±0.10 log c.f.u. /ml. for UHT milk samples after four months of preservation. These result of the experiment suggests that both raw and pasteurized milk tends to increased in microbial population during refrigeration on the other hand, UHT milk which regards as a readily drinkable drink must not be purchased or consumed after three months from the production due to the microbial content especially coliform bacteria in milk sample increased by substantial" @default.
- W2181799401 created "2016-06-24" @default.
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- W2181799401 date "2013-01-01" @default.
- W2181799401 modified "2023-10-07" @default.
- W2181799401 title "STUDY ON PHYSICOCHEMICAL AND MICROBIAL QUALITY OF AVAILABLE RAW, PASTEURIZED AND UHT MILK DURING PRESERVATION" @default.
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