Using an aqueous turmeric solution as an udder wash for cross-bred cows, the standard plate count (Spc x 103)/ml was measured in raw milk from various post-hand milking treatments

Ensuring the bacteriological quality of raw milk is crucial for food safety and consumer health, particularly in minimizing microbial contamination. This study evaluated the impact of different post-milking treatments using aqueous solution of turmeric as udder wash on the bacteriological quality of raw milk from cross-bred cows. Conducted at SHUATS Dairy Farm in Prayagraj, the experiment involved twelve healthy, mastitis-free cows. Four treatments were applied: T0 (control, water-wash), T1 (20 g turmeric powder/1L water), T2 (30 g turmeric powder/1L water), and T3 (40 g turmeric powder/1L water). Milk samples were collected post-milking and analyzed using the Standard Plate Count (SPC) method to measure bacterial loads. The results indicated that SPC values in milk ranged from 31 to 49 (×10³/ml). Mean SPC values for treatments T0, T1, T2, and T3 were 44.9, 39.3, 39, and 35.8 (×10³/ml), respectively. The differences in bacterial counts between treatments were statistically significant (p< 0.05), with the lowest bacterial count observed in the T3 treatment. The use of an aqueous turmeric solution in the T3 treatment resulted in a significant reduction in bacterial load, making it the most effective post-milking treatment compared to the other treatments. These findings demonstrate the potential of turmeric as an effective natural antimicrobial agent in dairy hygiene practices. The study concludes that post-milking udder washing with a turmeric solution, particularly at the T3 concentration, can enhance the bacteriological quality of raw milk by significantly reducing its bacterial count, thus offering a practical and economical method to improve milk safety.