Dave, J. M.PATEL, DILIPKUMAR C.2018-07-122018-07-121982http://krishikosh.egranth.ac.in/handle/1/5810059369An experiment was framed to assess the effect of different heat shocks and added amino acids individually as well as in combination with and without incubation for 1 hr at 37°C on spore germination in milk. Ten raw buffalo milk samples collected from Student’s Training Dairy (STD), Gujarat Agricultural University, Anand were analysed for spore count. Ten Amul pasteurized milk samples collected from distribution cans were also analysed for spore count. The results were expressed as spore counts per ml of milk. The average value of mesophillic and thermophilic spore count of raw buffalo milk samples were 172 and 27 per ml respectively. In the same way, the average values mesophilic and thermophilic spore count of Amul pasteurised milk were 298 and 47 per ml respectively.enDAIRY MICROBIOLOGYA STUDYThesis