Abstract

Milk and milk powders are very rich in several nutrients and relished by everybody throughout the world. The present study was undertaken with the aim of investigating the bacteriological quality of locally available dry powder milk in Bangladesh. A total number of eight powder milk samples were collected from Gazipur city and its surrounding areas during the period from January 2017 to February 2017. The analysis comprised of enumeration of total viable bacterial count (TVBC), isolation of bacterial isolates and identification of pathogenic bacteria. Almost all the powder milk samples showed the total aerobic heterotrophic bacterial (TAHB) level above the standard acceptable range (>104 CFU/g). Both gram positive and gram negative pathogenic bacteria viz. Staphylococcus aureus, Staphylococcus epidermidis, Bacillus, pseudomonas sp. and Enterobacter sp. were isolated from studied samples through morphological and biochemical characteristics. Pseudomonas sp. were confirmed by API 20E. These results highlighted the necessity to maintain appropriate sanitary and hygienic measures at each critical point in order to safeguard consumers from food borne pathogens.Asian J. Med. Biol. Res. September 2018, 4(3): 267-273

Highlights

  • Dairy powders are a popular commodity due to their long shelf life, ease of storage and versatile nature

  • Variety of dairy powders can be produced such as whole milk powder (WMP), skimmed milk powder (SMP), whey protein concentrate (WPC), whey protein isolate (WPI), milk protein concentrate (MPC), milk protein isolate (MPI), casein and caseinates (Lagrange et al, 2015)

  • A total of 24 bacterial isolates was obtained from powder milk samples

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Summary

Introduction

Dairy powders are a popular commodity due to their long shelf life, ease of storage and versatile nature. As milk and dairy products are very rich in several nutrients, they are relished by everybody throughout the world. Variety of dairy powders can be produced such as whole milk powder (WMP), skimmed milk powder (SMP), whey protein concentrate (WPC), whey protein isolate (WPI), milk protein concentrate (MPC), milk protein isolate (MPI), casein and caseinates (Lagrange et al, 2015). Milk powder is made by removing water from liquid milk. Powder milk has a long shelf life than raw milk. The important quality parameters for milk powder are microbiological quality, and sensory characteristics, beside physical and chemical properties, which are mainly concerned with the content of moisture, fat, total protein, and non-protein nitrogen, lactose, titratable acidity, ash, and other nutrients such as calcium (Laszlo, 2007). The thermophilic organisms have ability to produce extremely heat resistant spores and

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