Microbiological Quality of Raw Milk and Effect on Quality by Implementing Good Management Practices

Raw milk is a complete food which contains protein, fat, sugars, vitamins and minerals. Even though, raw milk is sterile at secretion, contamination of milk by microorganisms can take place during milk handling, storage and other pre-processing activities. The objectives of this study were to assess the initial microbial load and to determine correlation between Methylene blue dye reduction test with standard plate count method and find possible methods to improve the quality and reduce the wastage of raw milk. As per the records obtain from the chilling centers, about twenty per cent (per month) of raw milk collected to the centers in each district has to be discarded due to spoilage. Out of 13 chilling centers in Kurunagala district, five chilling centers namely Badalgama, Elabadagama, Kuliyapitiya, Dambadeniya and Minuwangoda chilling centers were randomly selected and the initial microbial loads of milk from chilling tanks were tested using Standard Plate Count and Methylene blue dye reduction test. Further, Self- filled questionnaire was used to gather data related to practices in milk supply chain and swab samples were taken from the containers used for milk collection process. Though the microbial population should be below log 6.00 according to the factory standards in Sri Lanka to accept milk for further processing, standard plate count of chilling centers were log 7.08, 6.76, 6.56, 6.70, and 6.88 (CFU/ml) respectively. Good management practices were introduced to rectify the main cause for high microbial counts. After the improvements low microbial counts of above chilling centers were achieved as log 5.91, 5.85, 5.85, 5.86 and 5.94 CFU/ml respectively. Standard Plate Count showed significant difference (p < 0.05) after practicing good management practices. Strong correlation (r2 0.91) was observed between Methylene blue dye reduction test and Standard Plate Counts (log CFU/ml). Therefore, Methylene blue dye reduction test can be used effectively, economically and efficiently, to detect the quality of raw milk and can use as an alternative method for costly and tedious microbiological analysis methods.