Abstract

STUDY OF QUALITY CONTROL AND PROCESSING OF RAW MILK

Sudhir Singh Chandel* and Abhinav Singh

ABSTRACT

Food safety and quality area unit essential problems that ought to incline much attention everywhere the planet principally from biological process quality and human health purpose of reading. Food safety may be a scientific field of study that deals with handling, preparation, and storage of food in ways in which forestall food-borne unhealthiness. Food safety system is usually categorized into two, specifically ancient and science-based systems. Food is used as a supply of malady transmission from one person to another; it additionally is a nutrient growth medium for a microorganism that may cause malady and unsafe agent for consumers‟ health. Factors that might be a supply of potential hazards in foods embrace ancient milk production accompanied with improper agricultural practices and poor sanitary setting in any stage of the food chain. Quality assurance is obligatory before the milk is consumed. Milk and milk product contaminants area unit classified into two, namely, infectious and non-infectious agents. Food-borne illnesses area unit typically infectious or poisonous in nature and caused by major infectious diseases like bacteria, viruses, parasites, or chemical substances obtaining access to enter the body through contaminated food or water. In this study total, bacterial count is a rough gauge parameter to measure the quality of milk, herd health, efficacy of farm sanitation, milk handling and storage and transportation temperature while coliform counts are significantly associated with level of hygiene since they are mainly of fecal origin. The result of this study clearly shows that the total bacterial count in the milk sold at values for good milk which is (

Keywords: Milk, quality control, food safety, bacteria, dairy products.