Which test is used to measure the bacterial count in milk?

The Standard Plate Count is a vital test used to quantify the number of viable bacteria present in a milk sample. This test involves diluting the milk, plating it on a nutrient medium, and incubating it to allow bacterial colonies to grow. The colonies that appear after incubation are then counted to provide an estimate of the bacterial load. This measurement is crucial for assessing milk safety and quality, as high bacteria counts can indicate poor handling, inadequate pasteurization, or contamination, all of which can compromise the healthfulness of the milk.

Other tests listed, like the Milk Quality Test, may involve various factors influencing milk quality but do not specifically focus on quantifying bacteria. The pH Test measures acidity levels in milk, which can be an indicator of spoilage but doesn't directly assess bacterial counts. The Fat Content Test analyzes the percentage of fat in milk, which is important for nutritional information but unrelated to bacterial presence. Hence, the Standard Plate Count is the most appropriate method for measuring bacterial contamination in milk.