Isolation of Pathogens From Dairy Products And Effect of Temperature on Pathogens

Since times immemorial, microorganisms have been playing both useful and harmful roles in human life and this has led to the need of studying these microscopic biological agents extensively. Milk being a nutritious food for human being also provides an ideal environment for microbial growth. Milk and milk products e.g. milk powder, milk, cheese, curd and ice cream etc. constitute important nutritional components for all age groups and also nutritive for pathogens. Study was carried out by using various microbiological techniques to isolate and identify pathogens. 18 samples of milk and milk products i,e. Milk, Shrikhand, Amrakhand, Curd, Chocobar, Ghee, Milk powder, Ice cream were analyzed for pathogen and effect of temperature on pathogens isolated from milk and milk products. In this study it can be concluded that this milk products poses a serious health risks