Study of Micro Organisms in Milk of Cattle Cow Goat and Beffalo From Different Areas of Saharsa District

Abstract

Altogether 450 milk samples of cow, buffalo and goat newlinewere collected from different areas of Saharsa district. Out of newline450 milk samples 200 were of cow milk, 150 of buffalo milk newlineand 100 samples of goat milk. Milk samples were collected in newlinesummer, winter and rainy season at regular intervals. newlinePhysical and biochemical tests were performed for all milk newlinesamples. newlinepH value of cow milk range in between 6.5 to 6.7, pH newlinevalue of buffalo milk ranged in between 6.8 and 6.9 and that newlineof goat milk from 6.2 to 6.4. Specific gravity of buffalo milk newlinewas highest and goat milk was lowest. Biochemical newlineexamination of milk show that the protein percentage in cow newlinemilk was 3.48%, in buffalo milk 4.02% and in goat milk newline3.32%. The fat percentage in cow, buffalo and goat milk were newlineobserved 4.41%, 7.52% and 4.31% respectively. Percentage newlineof total solid in cow, buffalo and goat milk was recorded as newline13.3%, 17.65% and 12.52% respectively. newlineAltogether, 31 isolates were identified belonging to newlinespecies Lactococcus lactis, Streptococcus thermophiles, newlineLactobacillus acidophlus, L. casei, L. brevis, L. fermentum and newlineL. rhamnosus. In the present study, lactic acid production by newlinedifferent isolates was determined at pH-5, pH-6.5 and pH-8 newlineat a constant temperature of 370C. It was observed that newlinemaximum production of lactic acid occurred at pH-6.5. newlineDiacetyl production was also determined. Maximum Diacetyl newlineproduction was observed in 2nd week of incubation by the newlineisolate No. S22 of L. brevis (7.26ppm). All isolates were newlinesensitive to Chloramphenicol, Ampicillin, Streptomycin, newlineKanamycin and Tetracycline. Antagonistic study showed that newlineall isolates inhibited the growth of Pseudomonas aeruginosa, newlineProteus vulgaris, E. coli, Staphylococcus aureus and newlineEnterococcus faecalis. Effect of pH and NaCl concentration newlinewas also tested for all isolates. newlineIn addition to lactic acid bacteria, some pathogenic newlinebacteria and fungi were also observed in some milk samples. newlineThe bacterial species E. coli was observed in 4.4% milk samples, B. sereus in 2.6% milk samples, B. subtilis in 1.5% newline