Milk is known to carrier both pathogens as well as spoilage microorganism. This results in the economic loss of producers/processors/consumers and can pose a serious public health concern. Spoilage microorganisms group can degrade milk components, creating negative sensory attributes, decreasing processed product shelf life and adversely affecting fermented dairy product yield. Some microorganisms are beneficial and carrying out desirable fermentation in milk (prevent spoilage through fermentation). The extent of contamination is depending upon the practices followed and available environment during and after the preparation of products. | Microbial quality analysis of shrikhand sold in Kolhapur city, India