Bacteriological Quality of Fresh Cow Milk from Dairy Farms

Background: Milk is an important source of high-quality protein, fat, carbohydrates, vitamins and minerals and is widely consumed as part of the human diet. However, its high nutritional value and water content also make milk an excellent medium for the growth of microorganisms. Freshly obtained cow milk may become contaminated during milking, collection, transportation, storage and handling. The bacteriological quality of raw milk is therefore an important indicator of hygienic conditions at the dairy farm and has direct implications for consumer safety.

Objective: The present study was designed to assess the bacteriological quality of fresh cow milk collected from selected dairy farms and to determine the levels of total aerobic bacterial count, total coliforms, Escherichia coli and Staphylococcus aureus.

Materials and Methods: A cross-sectional laboratory-based study was designed to evaluate fresh cow milk obtained from selected dairy farms. A total of milk samples were collected aseptically in sterile containers and transported to the laboratory under refrigerated conditions. Samples were examined for total aerobic bacterial count, total coliform count, presumptive E. coli, and S. aureus using standard microbiological procedures. Bacterial counts were expressed as colony-forming units per millilitre (CFU/ml). Descriptive statistics were used to summarize the microbiological results, while associations between hygienic practices and bacteriological quality were assessed using appropriate statistical tests.

Results: Among the samples examined, the mean total aerobic bacterial count was [value] log10 CFU/ml, while the mean total coliform count was log10 CFU/ml. E. coli was detected in [7/%] of the samples, whereas presumptive S. aureus was detected in [8/%]. Samples obtained from farms with inadequate udder cleaning, unclean milking utensils, poor hand hygiene and inadequate cooling generally demonstrated higher bacterial counts than samples obtained from farms following better hygienic practices.

Conclusion: The study indicates that the bacteriological quality of fresh cow milk is closely associated with hygienic practices during milking and subsequent handling. Regular microbiological monitoring, improved udder and equipment hygiene, proper hand washing, rapid cooling and appropriate storage are recommended to improve the safety and quality of fresh cow milk.