Bacteriological quality of goat milk
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Date
1985
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Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy
Abstract
A total of 376 aseptically – drawn milk and 46 farm pooled milk samples were collected from the AICRP on Goats for Milk, Mannuthy and subjected to various tests to determine the bacteriological quality.
An increase of over 59 and 188 – fold in bacterial number from aseptically – drawn milk to production – and milk for the morning and the evening milkings respectively was noticed.
In aseptically – drawn milk samples 61.17% and 64.83% gave a SPC of below 100/ml in the morning and evening respectively. In farm pooled milk samples the SPC exceeded 105/ml in 39.13% of the morning and 65.22% of the evening samples.
No psychrophilic bacteria was detected in any of the aseptically – drawn or farm pooled milk samples.
The mean thermophilic counts of aseptically – drawn as well as farm pooled milk samples was less than one/ml.
Though the mean coliform count of aseptically – drawn milk was found to be less than one/ml, the farm pooled milk samples showed 3,413 and 2734/ml for the morning and the evening samples respectively.
The mean MBRT of the morning and the evening samples was 14.91 and 8.93 h for aseptically – drawn milk and 4.57 and 3.83 h for farm pooled milk samples respectively. The correlation coefficient between MBR time and SPC of farm pooled milk of the morning and evening samples was not significant (- 0.21 and - 0.27).
The keeping quality of the morning and the evening milk samples (280 C) obtained was respectively 50.48 and 44.70 h for aseptically – drawn milk and 12.87 and 12.04 h for farm pooled milk samples respectively.
The correlation coefficient between SPC and keeping quality of farm pooled milk samples was significant (- 0.46) for morning sample while that of evening milk was not significant (+ 0.28).
The correlation coefficient between MBRT and keeping quality of farm pooled milk samples was also not significant in both the morning and the evening (+ 0.31 and + 0.13).
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