Manjunatha, H.Krishna, R.Prabha, R.Venkateshaiah, B.V.Kempanna, C.Aruna, V.2016-11-162016-11-162011-06-15http://krishikosh.egranth.ac.in/handle/1/85956PG, ThesisThe quality of milk has high relevance to its physical, organoleptic, chemical and microbiological properties as well as to its safety. Keeping the quality satisfactorily can bring about high nutritive value of milk which is free from disease producing organisms. In order to determine the relationship between the titratable acidity, dye reduction tests, direct microscopic count, total bacterial count and coliform count, the present study was undertaken by collecting the raw milk samples at various stages of milk production from KVAFSU dairy farm and market milk; chilled milk and pasteurized milk from student experimental dairy plant, Dairy science college, Hebbal, Bengaluru and market milk from local market of Bengaluru. Raw milk samples such as Aseptic, pail, can and chilled milk samples showed a mean titratable acidity ranging between 0.14 and 0.17%, MBRT of 1.70 and 8.2 h, disc number of 6 and 4 for RRT 10 min and 1 h. respectively Viable bacterial log count of 3.24 – 5.95 per ml and coliforms of 0.20 – 4.63 per ml. Significant difference was noticed among parameters tested and also among the types of raw milk and market milk samples. Positive correlation among TBC : DMC (r = 0.994) was found among the tests conducted for the quality assessment of milk samples. All the raw milk samples (Aseptic, pail, can, chilled milk) and market milk samples were subjected to shelf life study by storing at room temperature (260C) and refrigeration temperature (60C). Aseptic milk, pail milk, can milk, chilled milk, market milk samples (B1 to B4) showed keeping quality of 18, 11, 9, 8, 26 ½ h respectively at ambient temperature and positive correlation of r = 0.932 was noticed between TBC and DMC at room temperature among milk samples at refrigeration temperature (40C), Aseptic milk, pail milk, can milk, chilled milk and market milk samples showed keeping quality of 36, 25, 20, 16 and 30 ½ h respectively. Positive correlation of r = 0.573 was noticed between TBC and MBRT at refrigeration temperature among the milk samples.enComparative Evaluation of Microbial Platform Tests with Standard Plate Count in MilkThesis