Abstract

COMPARATIVE STUDIES ON DIFFERENT SOURCES OF MILK: OUR LABORATORY EXPERIENCES

*Dr. Amit Kumar Dutta, Ph.D

ABSTRACT

Milk has been a food source for humans since prehistoric times; from human, goat, buffalo, sheep, yak, to the focus of this section - domesticated cow milk (genus Bos). Milk and honey are the only articles of diet whose sole function in nature is food. It is not surprising, therefore, that the nutritional value of milk is high. Milk from cows, sheep, goats and humans is rich in microorganisms. Lactic acid bacteria, the most abundant microorganisms found in milk, facilitate dairy fermentation and promote health. Milk samples were collected from the different sources and the different areas of Raipur district. We have collected basically 3 types of Milk, like Packet Milk which is manufactured from one Certified Well Established Dairy Company. Second one, we kept as Buffalo Milk for our experiment and in the last we are taken Cow Milk for our research experiment. During the time of isolation of bacteria, we were observing morphological as well as Biochemical characters. In the morphology parts, we studied colony characters and cell morphology. The acid can build up and causes the protein in curdle. Notably of the genera Bacillus, Micrococcus and Proteus, digest the casein in milk. The casein then curdles out of the milk. Hence from our all above experiment from all the three different samples conclude that Cow and Buffalos Milk are better than Packet Milk whether it may be local or certified company. One of the most direct ways of studying the flora of milk is to set milk samples under various environmental conditions and determine which populations emerge and their sequence of emergence.

Keywords: Samples, Serial Dilution, Culture, Morphological Examination, Biochemical Analysis, Staining.