A Qualitative Study of Microbiological Analysis of Raw Milk Samples and Yogurt from Different Selected Districts of Bangladesh

In this study, the microbiological quality of raw milk and yogurt samples was investigated. A total of 50 samples were studied, including 25 raw milk samples and 25 yogurt samples were used. These samples were collected from different parts of some selected district in Bangladesh. The samples were tested for the Total Viable Bacterial Count (TVBC) and Total Coliform Count (TCC). The range of TVBC and TCC in raw milk samples were 2.26×106 to 7.56×106 and 1.43×104 to 7.46×104 respectively. And the TVBC and TCC ranged in yogurt samples were from 2.17×106 to 5.65×106 and 1.32×104 to 8.73×104 respectively.