Bacteria from Boiled and Un-Boiled Pasteurized Milk: A Comparative Analysis of Microbiological and Biochemical Properties

Milk is one of the most common nutritious food consumed by most of the Indians. But we Indians mainly consume milk, even packaged milk, after proper boiling. As pasteurization is not a full sterilization process, number of bacteria after pasteurization should be reduced but not eliminated. This paper is mainly focused on the characterization of microorganisms isolated from Pasteurized and boiled Pasteurized milk samples. The prevalence, isolation, and biochemical characterization of different bacteria from both milk samples were studied. The milk samples were used for bacterial colony isolation using standard microbiological methods. The isolated colonies were tested for their Gram character, endospore formation and tests for catalase, oxidase, IMViC, urease, litmus, triple sugar fermentation & hemolytic activities.