Evaluation of Chemical Makeup and Microbiological Parameters of Raw Milk in Hyderabad, Pakistan
Year: 2025
Type: article
Abstract: Milk is an essential nutritional source, critical for health across all age groups, yet its quality and safety remain a concern in many developing regions. This study evaluates the Chemical makeup and microbiological condition of milk supplied commercially in Hyderabad, Pakistan, where milk serves as a dietary staple. A total of 44 milk samples were collected from various selling points in Hyderabad's three main zones—Qasimabad, Latifabad, and Hyderabad City—and were analysed for key nutritional parameters including acidity, specific gravity, total solids, solids-not-fat, protein, and fat. The mean protein content of the raw milk samples was found to be 3.38% ± 0.63, fat 2.26% ± 0.40, total solids 8.9 ± 1.96, solids-not-fat 6.83 ± 1.63, acidity 0.21 ± 0.04, and specific gravity 1.025 ± 0.00. Statistical analysis indicated that while the mean percentages of protein, total solids, solids-not-fat, acidity, and specific gravity were not statistically different (P > 0.05), the mean fat percentage differed significantly (P < 0.05), with fat and other critical nutrients markedly lower than in pure milk. Microbiological analysis revealed that 45.5% of samples contained contaminants such as Staphylococcus aureus, Escherichia coli, and Salmonella spp., indicating significant health risks. These findings emphasize the urgent need for stricter quality control and regulatory measures to improve milk standards in Hyderabad, safeguarding public health and ensuring access to nutritionally adequate milk.
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7225804698