Total Aerobic Bacterial Plate Counts (Apc) Of Raw Milk, Cottage Cheese And Curd Samples

Authors

  • R. Swarnakar Department of Veterinary Microbiology College of Veterinary Sc. and A.H., Mhow (M.P.) – 453446
  • D. Chhabra Department of Veterinary Microbiology College of Veterinary Sc. and A.H., Mhow (M.P.) – 453446
  • R. Sharda Department of Veterinary Microbiology College of Veterinary Sc. and A.H., Mhow (M.P.) – 453446

Keywords:

APC, Curd, Milk, Cottage cheese/paneer

Abstract

Total 150 samples comprising of 50 raw milk, 50 cottage cheese and 50 curd samples were collected and the aerobic plate count (APC) of each sample was determined. The average APC of milk samples was 19 x 104 cfu/ml, followed by 21 x 104 cfu/g of curd samples and 21.5 x 104 cfu/g of cottage cheese samples. The APC value of total 150 milk and milk product samples ranged from 11 x 104 cfu/ml/g to 29 x 104 cfu/ml/g with an average of 20 x 104 cfu/ml/g and the log10 cfu/ml/g value of APC is 6.9734. 

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Published

2014-10-10

Issue

Vol. 10 No. 2 (2014): The Indian Journal of Veterinary Sciences and Biotechnology (IJVSBT) (Oct- Dec) 2014

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Swarnakar, R., Chhabra, D., & Sharda , R. (2014). Total Aerobic Bacterial Plate Counts (Apc) Of Raw Milk, Cottage Cheese And Curd Samples . Indian Journal of Veterinary Sciences and Biotechnology, 10(2), 77–79. Retrieved from https://acspublisher.com/journals/index.php/ijvsbt/article/view/3013