The present investigation gives an analysis of bacterial and fungal genera in samples of Saras dairy milk. The bacterial genera obtained by testing the raw milk samples of Saras dairy Jaipur were Streptococcus, Lactobacillus, Clostridium, Pseudomonas, Bacillus, E. coli, Mycobacterium (7 genera); and the fungal genera obtained were Aspergillus, Penicillium, Cladosporium, Alternaria, Drechslera, Curvularia , Phoma (7 genera). Thus during milk processing the quality of milk can deteriorate and contamination can occur due to faults by the workers or environmental status. It is hence necessary to eliminate the milk spoilage and process best quality milk. Identification of types and sources of bacterial genera in raw milk has been done, alongwith…show more content… Organism Sources Specific reactions Equipments Water
1. Streptococcus + + Early souring of milk
2. Lactobacillus + + Lactic acid production
3. Clostridium + + Late spoilage
4. Pseudomonas + - Low temperature spoilage
5. Bacillus - + Survive pasteurization
6. E. coli + + Found in raw milk
7. Mycobacterium + + Resists pasteurization
Table 2: Types and sources of fungal genera in raw dairy milk
S.No. Organism Sources Specific reactions Equipments Water
1. Aspergillus + + Ropy milk
2. Penicillium + + Gassy fermentation
3. Cladosporium + + Bitterness
4. Alternaria + - Rancidity
5. Drechslera - + Tallow flavor
6. Curvularia + + Bitterness
7. Phoma + + Bitterness
Bacterial and fungal genera in raw milk samples obtained from Saras dairy Jaipur
The bacterial genera obtained by testing the raw milk samples of Saras dairy Jaipur were Streptococcus, Lactobacillus, Clostridium, Pseudomonas, Bacillus, E. coli, Mycobacterium (7 genera); and the fungal genera obtained were Aspergillus, Penicillium, Cladosporium, Alternaria, Drechslera, Curvularia , Phoma (7 genera). Thus during milk processing the quality of milk can deteriorate and contamination can occur due to faults by the workers or environmental status. It is hence necessary to eliminate the milk spoilage and process best quality milk…show more content… Most popular pack size is 500 ml. Standardized milk with 4.5 per cent fat constitutes almost 65 per cent of all milk sold by organized sector. LDPE / LLDPE packed milk is most often sold by special kiosks set up primarily for selling milk. The kiosks receive their supply fresh from the local dairy every morning and evening (7).
Since LDPE / LLDPE packed milk has low shelf life without refrigeration and the kiosks generally do not have any refrigeration facility, the milk is sold within 2-3 hours of being received. The trucks that carry the milk from dairies to the kiosks also do not have any refrigeration. This makes it necessary that the kiosks are within a short distance of the processing dairy. The logistics involved in distribution of LDPE / LLDPE packed milk makes the operation low-cost