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QUALITY ASSESSMENT OF RAW AND PASTEURIZED MILK

USING MICROBIOLOGICAL PARAMETERS
A DISSERTATION
SUBMITTED TO

UTTARAKHAND TECHNICAL UNIVERSITY, DEHRADUN (UTTARAKHAND)
IN PARTIAL FULFILMENT OF THE REQUIRMENT
FOR THE AWARD OF THE DEGREE OF
MASTER OF SCIENCE
IN
FOOD TECHNOLOGY
BY
DAMBAR BAHADUR PAL

DEPARMENT OF FOOD TECHNOLOGY, DIVISION OF LIFE SCIENCES
DOON PG COLLEGE OF AGRICULTURE SCIENCE AND TECHNOLOGY
SELAQUI, DEHRADUN UTTARAKHAND 248007
2014
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Certificate-I

This is to certify that dissertation entitled: Quality Assessment of Raw and
Pasteurized Milk Using Microbiological Parameters which is being submitted
by Mr. Dambar Bahadur Pal, Enrollment no.1211153600003 in partial
fulfillment of the requirement for the award of the degree of Master of Science in
Food Technology of Uttarakhand Technology University, Dehradun, Uttarakhand,
India, is a record of candidates own work carried out by his research work under
my supervision and guidance during academic year 2013-2014. No part of this
dissertation has been submitted for the award of any other degree / diploma.





Date:- Supervisor
Place:- (Dr. Vijay Kumar)
Assistant Professor





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TABLE OF CONTENTS
Pages
Table of contents
List of Tables
List of abbreviations
Acknowledgments
CHAPTER1. Introduction 1
1.1Problem Statement 4
1.2 Objective 6
1.3 General objectives 6
1.4 Specific objectives 6
1.5Delimitation of the study 6
CHAPTER2. Literature Review
2.1Overview of dairy industry in India 7
2.2 Importance of milk 7
2.3 Milk production 9
2.4 Milk Characteristics 10
2.5Constituents of milk 11
2.6Microbial contamination of milk 15
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2.6.1Contamination from interior of the udder 17
2.6.2 Contamination from exterior of the udder 17
2.6.3 Total bacterial count 18
2.6.4Coliform bacteria in raw milk 20
2.7 Importance of hygienic quality of milk 23
2.8 Milk processing 23
2.9 Pasteurization 24
2.9.1 Purpose of Pasteurization 26
2.9.2 Types/Methods of Pasteurization 26
2.9.3 Batch Pasteurization 26
2.9.4 Continuous Pasteurization 27
2.9.5 Ultra High Temperature Pasteurization 27
CHAPTER3. Methods and Materials
3.1 Study area and period 28
3.2 Study Design 28
3.3 Sampling and sample processing 29
3.4Assessment of milk quality 29
3.5 Enumeration of bacterial population 31
3.6 Data Analysis 34
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CHAPTER4. Results and Discussion
4.1 Results 35
4.2 Discussion 38
5. Conclusion 43
References













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LIST OF TABLES

Table.1. Chemical composition of milk 11
Table.2.Composition of cow and buffalo milk 13
Table.3.Time and temperature for pasteurization of fluid milk approved by the
United State Food and Drug Administrations (USFDA, 2005) 27
Table.4.Organoleptic and physical parameters of raw and pasteurized milk 29
Table.5. Observation table of MBRT for Pasteurized milk 30
Table.6.Standard table of MBRT 30
Table 7 Comparison of Pasteurized milk sample with standard table of MBRT37
Table.8. Result of different microbiological tests for Pasteurized milk sample with
standard deviation 35
Table. 9. Results of different microbiological tests for raw milk sample 36






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LIST OF ABBREVIATIONS
APC-Aerobic Plate Count
APHA-American Public Health Association
AVMA- American Veterinary Medical Association
CFU- Colony Forming Unit
EEC-European Economy Community
FAO- Food and Agricultural Organization
FMOH- Federal Ministry of Health
FSSAI- Food Safety and Standard Authority of India
HTST-High Temperature Short Time
ICMSF- International Commission for Microbiological Specifications for Foods
IDF- International Dairy Federations
LJ-Lowenstein-Jensen
N- Normality
Ml-Milliliter
P-Pyruvate
RPM-Revolution per minute
SPSS-Statistical Packages for Social Science
UHT-Ultra High Temperature
UNICEF-United Nations International Childrens Fund
UNRRA-United Nations Relief and Rehabilitation Administration
USFDA-United States Food and Drug Administration
USDA-United State Department of Agriculture
WHO- World Health Organization
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ACKNOWLEDGEMENT

Words are insufficient to thank my respected guide Dr. Vijay Kumar and whole
department of Food Technology for their excellent guideline and motivation to
think in the scientific way, which is going to help throughout my scientific career
in my future. I would like to express my sincere gratitude to Mr. D.S. Chaudhary
(chairman), Doon (P.G) college of Agriculture, Science and Technology, Selaqui,
Dehradun (U.K.), Mr. Sanjay Chaudhary (Director) who gave support,
encouragement and all facilities for my work as a part of M.Sc. curriculum. I am
really thankful to Mr. Neeraj Kumar Singh and Mr. S.S. Rawat manager of
Quality Analysis Lab of Aanchal Dairy, Dehradun, Uttarakhand for their
excellent guideline, laboratory assistance and creating good working environment
during the laboratory work. My heartful thanks to my classmates and my friends
who were always there to help me out with my problems and gave me support for
completing my work successfully.
Finally I would like to thanks to my parents, uncle, my brother for all the help
guidance and facilities, and then with their motivation today I am able to submit
my thesis in the partial requirement of the completion of masters in Food Science
and Technology.