Microbiology of Milk-An updated review
1 Department of Applied Botany, Mangalore University, Mangalagangotri-574199, Mangalore (DK), Karnataka State, India.
2 Department of Botany, Bangurnagar Arts, Science and Commerce College, Dandeli-581325, Karnataka State, India.
3 Mahasatee Arts, Commerce and Science College, Ulga. Karwar (Uttar Kannada), Karnataka State, India.
4 Miller Blvd, NW, Edmonton, Alberta, Canada.
Review Article
Open Access Research Journal of Biology and Pharmacy, 2026, 16(02), 037-049.
Article DOI: 10.53022/oarjbp.2026.16.2.0018
Publication history:
Received on 07 January 2026; revised on 11 February 2026; accepted on 01 March 2026
Abstract:
Milk is a very nutritious food in nature, playing an important role in human diets, but at the same time, it serves as an ideal medium for microbial growth, negatively affecting the health of consumers. Raw milk can contain a variety of disease-causing pathogens, as demonstrated by numerous scientific studies. Milk microbiology in India focuses on assessing bacterial contamination in raw and processed dairy products, the presence of food borne pathogens like Salmonella and Staphylococcus aureus, and understanding the microbial communities in spontaneously fermented milk products, with regulatory efforts by the Food Safety and Standards Authority of India (FSSAI), Government of India, New Delhi. The microbiological quality of milk plays an important role in ensuring the safety of consumers and producers. Milk microbiological quality is of public health concern due to zoonotic diseases that are milk-borne, such as tuberculosis, brucellosis, shigellosis, and salmonellosis. Raw (unpasteurized) milk can harbour a variety of pathogenic microbes that have been well documented for their harmful effect on human health. Campylobacter jejuni and Listeria monocytogenes account for almost 13% of pathogens found in raw milk batches around the world. Staphylococcus aureus, Mycobacterium bovis, Brucella and Salmonella are also common sources of raw milk contamination. Pasteurized milk is safe for direct consumption without boiling, preserving nutritional value. Pasteurization effectively kills raw milk pathogens without any significant impact on milk nutritional quality. Donkey milk has proved to be a potential alternative to bovine milk. Donkey milk has anti-allergic, antimicrobial, antifungal, hypoglycemic, anti-oxidative, and immuno-modulating properties, which are beneficial to human health
Keywords:
Cattle milk; Donkey milk; Non-cattle milk; India; Pasteurized milk; Raw milk; Salmonella; Staphylococcus aureus
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