MICROBIOLOGY LABORATORY

As milk contains about 80% of water it is an excellent medium for microbial growth. Some microorganisms are beneficial (producing, curd, yogurt, enzymes, antibiotics, beverages etc.) and some are harmful (causing diseases) to human beings and animals.

May some harmful microbes affect the cow and buffalo’s health particularly their udder. Hence it may transmit to the milk. Sometimes unhygienic practices at field and plant level leads to microbial contamination of milk.

Milk is natural growth medium for the microorganisms because of its nutritional properties especially Fat milk & Milk products are generally very rich in nutrients which provide an ideal growth environment for many organisms.

The Milk is sterile at secretion in the udder but it is contaminated by the bacteria during milking, handling, storage and other pre processing activities. The Bacteria may harm the milk consuming persons. So it is necessary to check the microbes at raw and processed milk stages.

The microbiology department of KC MILK is a well equipped facility of covering all microbiological test systems for quality control of raw materials, finished products & the Validation of the production process. Even though we are strictly following the IS standard hygienic practices, GMPs and GHPs etc.

Microbiology test panel:

Bioburden Estimation of Raw & Processed Milk:

  • Standard plate count
  • Coliforms
  • E.coli
  • Staphylococcus aureus
  • Yeast & Mould
  • Thermoduric, Thermophilic & Psychrophilic bacteria
  • Salmonella
  • Shigella

Environment Monitoring:

  • Establishment of a hygienic program including sampling plan Sampling
  • Microbial count of air
  • Microbial count of equipment surfaces, personal

Examination of water:

  • Standard plate count
  • Coliforms
  • E.coli