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ABSTRACT

The study was conducted in Puducherry, India, with objective of assessing the bacteriological quality, shelflife and consumer preferences for raw and the pasteurized milk. Twenty five samples each of raw and branded pasteurized milk were collected and subjected for standard plate count, coliform count and psychrotrophic count. Standard plate count ranged from log value 0 to 9.39cfu/ml and log value 0 to 10.03 cfu/ml, coliform count from log value 0 to 6.21 cfu/ml and log value 0 to 4.98 cfu/ml for raw milk and pasteurized milk, respectively. Similarly psychrotropic count of raw and branded pasteurized milk ranged from log value 0 to 6.93 cfu/ml and log value 0 to 5.79cfu/ml. Keeping quality of pasteurized milk was found comparatively better than the raw milk. Majority of the respondents (68.75%) preferred branded pasteurized milk over the raw milk.

Keywords: Consumer preference, pasteurized milk, quality, raw milk