1Guest Faculty (Microbiology/ Food Microbiology) Department of Food Technology & Dairy Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut -250110(U.P.)
*Corresponding Author E-mail-rekhayadav75@gmail.com
Microbiological count methods are the standard laboratory techniques for estimating the microbial population of a sample. The dairy industry and regulatory enforcement agencies use these procedures to determine the quality of unprocessed and processed milk and to detect microbial contamination. This is achieved by testing producer, inline, and retail samples. Cultured dairy products (e.g., cultured buttermilk, fermented acidophilus, etc.), dairy products to which bacterial cultures have been added, and acidified products are typically not tested for total microbial decomposition content. Standard plate count (SPC) agar is the most commonly used method for microbiological counting. The dairy industry uses this method to estimate microbial populations in most types of dairy products and samples, as well as to determine quality and sources of contamination at successive processing stages. The SPC, which is the NCIMS-recognized reference method and specified in the Grade A Pasteurized Milk Ordinance,35 estimates the microbial population (primarily mesophilic, aerobic, and facultative bacteria) of raw and pasteurized milk and milk products.
Butter, Cheese, Yoghurt, Curd, Raw Milk, Standard Plate Count Method, Pasteurized Milk, Milk Products
