Avra Pratim Chowdhury^1,, Anuva Chowdhury², Bhriganka Bharadwaj³, Mohammad Abul Manchur¹

Worldwide, Pasteurized Milk and Milk products are popular food to consumers. A lot of works have been concerned out on Pasteurized and UHT milk during the last few years in different concerns of the world. There are a lot of information in the world related to characters of the different microorganisms involved, although Pasteurized milk is one of the most favorite and liking food item to the young generation in the country. Therefore Pasteurized milk and milk products storage for long time should always be avoided. As most of the bacteria are able to produce toxins, it is necessary to monitor strictly Pasteurized milk and milk products and then certify them for human consumption. It is the author’s (Chowdhury AP et.al.) description that pasteurization is simply a quick fix that allows large cartels to profit from the sales of milk. So also for its demand in the market many companies and renown dairy farms have been prepared it without proper maintaining its nutritional quality, hygienic condition. To analyze the hygienic condition in Pasteurized milk, research works prepared by well known and established Research laboratories in the Chittagong, Bangladesh.

alkaline phosphatase, somatic cell count, coli form count, microscopic factor