Effect of using aqueous turmeric solution as udder wash on proteolytic bacterial count in raw milk of crossbred cows under various pre-hand milking treatments

Abstract

The present study was undertaken to evaluate the effect of different concentrations of aqueous turmeric solution as a pre-milking udder wash on the proteolytic bacterial count (PBC) in the raw milk of crossbred cows. Conducted at the Dairy Farm of Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Prayagraj, Uttar Pradesh, the experiment involved twelve healthy, mastitis-free crossbred cows. These cows were randomly divided and subjected to four different pre-hand milking treatments: T0 (control - udder washed with clean water), T1 (20g turmeric/L), T2 (30g turmeric/L), and T3 (40g turmeric/L), each with ten replications. Milk samples were aseptically collected and analyzed for PBC using standard plate count methods with nutrient milk agar medium. Glassware and media were sterilized following standard protocols, and bacterial cultures were incubated at 30°C for 24 hours. The results revealed that the mean PBC (×10²/ml) values in raw milk across treatments T0, T1, T2 and T3 were 29.50, 27.60, 26.50, and 24.30, respectively. The PBC range was highest in the control group and progressively declined with increasing turmeric concentration, with T3 demonstrating the most significant (P<0.05) reduction. The data indicated statistically significant (P<0.05) differences in PBC among the treatments, affirming the efficacy of turmeric as a natural antimicrobial agent. The findings underscore the potential of turmeric, particularly at higher concentrations, as an effective pre-milking udder wash to improve raw milk's bacteriological quality. This offers a natural, cost-effective alternative to conventional chemical disinfectants, aligning with growing consumer preferences for organic and residue-free dairy products, and contributing to improved milk safety and shelf life.