Vol. 7, Issue 4, Part D (2025)

This study evaluates the physicochemical and microbiological quality of pasteurized milk from five dairies in Pune: Aarey, Chitale, Katraj, Nandan, and Sane. Fifteen samples (3 per dairy) were analyzed for pH, fat, protein, sugar, ash, water, and total solids, along with Direct Microscopic Count (DMC), Standard Plate Count (SPC), Methylene Blue Reduction Time (MBRT), and Phosphatase activity. Results showed pH values of 6.87-7.10 and specific gravity of 1.03-1.031. Fat ranged from 2.33% (Sane) to 3.80% (Chitale), protein from 2.83% to 3.40%, and sugar from 2.67% (Aarey) to 5.23% (Chitale). Water content was highest in Aarey (88.10%) and lowest in Sane (86.05%), inversely reflecting total solids. Ash ranged from 0.85% to 0.91%. Microbiologically, DMC and SPC were highest in Katraj (176.67×10³ cells/mL and 170.00×10³ CFU/mL) and lowest in Aarey and Sane. MBRT exceeded 6 hours for Chitale, Nandan, and Sane, indicating good quality. The Phosphatase test was positive only in Aarey, suggesting inadequate pasteurization. The findings reveal variability in milk quality across dairies and emphasize the need for stringent quality control to ensure consumer safety.