ABSTRACT

Milk is the major sources of Lactic acid bacteria. Mainly Lactobacillus is found in milk. Milk becomes important sources for diet for newborn and mammals. Mainly raw cow milk is good sources of lactic acid bacteria. They are gram positive, non-sporulating, facultative anaerobe and varied from cocci to rod. They are naturally found in dairy products and fermented products. It is also used in bakery products. Many lactic acid species are used for increasing shelf life of products. Milk adulteration is one of the techniques from which the quality of the milk can be verified. Qualitative adulteration is the simplest and rapid detection of adulterants such as hydroden peroxide, ammonium sulphate, detergents, sugar and glucose. Keywords: Cow milk, Buffalo milk, Lactic acid bacteria, Milk adulteration
Publication date: 01/05/21

https://ijbpas.com/pdf/2021/April/MS_IJBPAS_2021_APRIL_SPCL_1043.pdf

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https://doi.org/10.31032/IJBPAS/2021/10.4.1043