Abstract

Milk is a vital part of human diet worldwide for many centuries. People are consuming it for centuries in form of raw or boiled milk and in the form of traditional milk products. Thus, its importance in our daily life could not be denied. Milk is considered as a complete diet due to its superior nutritional properties. When handled improperly it serve as one of the most favorable habitat for microbial growth to both spoilage and pathogenic agents. Here common microbiology of raw milk is discussed, it includes a brief overview to most common micro-organisms present in raw milk e.g. Pseudomonas, E. coli, Listeria, Brucella, Bacillus, Campylobacter, Mycobacterium, Staphyloand Streptococci and Lactobacillus group their sources, diseases, spoilage and control.