Total aerobic bacterial plate counts (APC) of raw milk, cottage cheese and curd samples

Total 150 samples comprising of 50 raw milk, 50 cottage cheese and 50 curd samples were collected and the aerobic plate count (APC) of each sample was determined. The average APC of milk samples was 19 x 10⁴ cfu/ml, followed by 21 x 10⁴ cfu/g of curd samples and 21.5 x 10⁴ cfu/g of cottage cheese samples. The APC value of total 150 milk and milk product samples ranged from 11 x 10⁴ cfu/ml/g to 29 x 10⁴ cfu/ml/g with an average of 20 x 10⁴ cfu/ml/g and the log₁₀ cfu/ml/g value of APC is 6.9734.