A Lactobacillus bacterium plays an important role in the medicines, agriculture, pharmaceutical industries, and food industries. It plays an important role in the protection against Clostridium difficile infection. The pH and conductivity of lactobacillus play an important role in the different field. It is obtained from vegetable and animal sources. It is used in the production of antimicrobial substances. The growth of the lactobacillus depends upon the pH, conductivity of the medium. Author collected pure milk from animal and investigated its physical characteristic. The Physico-chemical analysis of goat, cow, and water buffalo, pasteurised milk is investigated and the pH of this milk is 9.57, 8.58, 7.91, 6.90 and conductivity is 5.3, 2.8, 3.6, and 4.4 respectively at 40 degree Celsius before addition of coagulant into milk. Goat milk shows more pH value, conductivity due to the presence of various enzymes, vitamins and high content of minerals. After addition of coagulant into milk, it turns into curd, during the formation of curd the pH, conductivity were recorded and studied effect of temperature on the growth of lactobacilli bacteria with respective time, temperature and relationship between saturation point of all milk. The saturation point of water buffalo and cow milk is approximately same whereas the saturation point of goat milk, posturised milk is more as compared to the water buffalo and cow milk
Abstract