For obtaining clean milk effective sanitary measures are taken starting from the initial withdrawn of the milk from the cow up to it reaches the consumers. The shelf life of milk may it be raw or pasteurized is only increased if the total microbial load in the milk is low at the start of critical points. In the paper, preliminary screening was carried out to discover the physicochemical characteristics and nutritional quality of milk samples. The results that are obtained from the tested milk samples are rich in nutrition and unto the recommend nutritional level. These may be helpful to the organized sector to check the progress of the milk products in the market and also necessary measures should be taken to increase the quality of milk in the market.

Keywords : Microbial Load In The Milk, Nutritional Quality Of Milk, Quality Of The Milk Products, Pasteurized Milk.