Abstract:
Milk and milk products are the great source of nutrition for microbes.It is important to check quality of this milk , milk associated products and water before consumption Because It has been provide opportunity to growth of pathogens and cause diseases in humans and animals . Total plates counts method and Yeast and mould detection and Enumeration method is used to determine Total number of microorganisms Which are present in the Milk and various products. By using IS:5887 (Part -1) Detection of Escherichea coli is done in to food stuffs and milk. Because Ecoli is the harmfull bacteria to cause food poisning in the humans.As per IS 5887 (part 3) Detection of Salmonella spp. into the cheese which is responsible for the severe disease in human.By using IS 5887 (part 2) Detection ofStaphylococcus aureusin the milk and cheese . S.aureus is type of pathogen and it is cause the skin related infection (abscesses) .By using FSSAI manual the detect the vanspati oil from the ghee and also check and confirm the purity of ghee. Also check the fat and protein content of milk. To preserve the bacterial culture also prepare the glycerol stock.
