Increased concentration of hard water in milk showed the adverse effect on quality of milk by increasing the acidity, there by reducing the shelf life of milk. Usage of hard water leads to high number of coliforms in milk, while the addition of soft water decreased the acidity and reduced the levels of coliforms in raw milk leading to improvement in shelf life. The consumption of boiled milk is necessary, as raw milk adultered by vendors with water irrespective of its type could be a major source of contamination.
