For obtaining clean milk effective sanitary
measures are taken starting from the initial withdrawn of
the milk from the cow up to it reaches the consumers. The
shelf life of milk may it be raw or pasteurized is only
increased if the total microbial load in the milk is low at
the start of critical points. In the paper, preliminary
screening was carried out to discover the physicochemical
characteristics and nutritional quality of milk samples.
The results that are obtained from the tested milk samples
are rich in nutrition and unto the recommend nutritional
level. These may be helpful to the organized sector to
check the progress of the milk products in the market and
also necessary measures should be taken to increase the
quality of milk in the market.
Keywords : Microbial Load In The Milk, Nutritional Quality Of Milk, Quality Of The Milk Products, Pasteurized Milk.