Vol. 8, Issue 5, Part A (2023)

Author(s): Waibhav Kumar, Ramesh Pandey, Neeraj, Ram Pal Singh, Amratan Gautam, Anand Kumar Singh, Pooja Singh, Vipin Verma and Pradum

Abstract: The purpose of the present investigation was to determine the “To determine the extent of total bacteria as Standard plate bacterial count (SPC) and Lactic acid bacterial count (LABC) in raw milk as influenced by different post-hand milking udder wash treatments using moringa leaf extract in cross-bred cows.” Experimental included randomly selected twelve apparently healthy cross-breed cows housed in tail to tail barn under similar management condition. Clean milk was obtained by using the dry full-hand technique for milking, which met all health and safety requirements. Representative samples of milk were collected in different post-hand milking udder wash treatments as T0 (udder of cows washed after milking with clean water and wiped off with clean towel as control). T₁ (udder of cows washed after milking with moringa leaf extract, prepared by boiling 50 gram fresh green moringa leaves in 1-liter Distilled water for 10 minutes), T₂ (udder of cows washed after milking with moringa leaf extract, prepared by boiling 75 gram green moringa leaves in 1-liter Distilled water for 10 minutes), T₃ (udder of cows washed after hand milking with moringa leaf extract, prepared by boiling 100 gram green moringa leaves in 1-liter Distilled water for 10 minutes). Lactic acid bacterial count (LABC) & standard plate count (SPC) in milk were calculated from analyses of reference milk representative samples. Statistical analysis of different bacterial parameters for different post-milking udder wash treatments of moringa leaf extract revealed significant effect on SPC and LABC of milk. The experimental results showed that the post-milking udder wash treatments using moringa leaf extract were more effective to the control as T₀ in terms of the bacteria count in raw milk judged on the basis of SPC and physiological groups of bacteria.