Chapter ONE

1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms

Chapter TWO

2.1 Overview of Pasteurization
2.2 History of Liquid Milk Consumption
2.3 Health Benefits of Consuming Pasteurized Milk
2.4 Microbial Contamination in Dairy Products
2.5 Factors Affecting Bacteriological Quality of Milk
2.6 Quality Control Measures in Dairy Industry
2.7 Consumer Perception of Pasteurized Milk
2.8 Global Standards for Pasteurized Milk
2.9 Comparative Analysis of Pasteurized and Raw Milk
2.10 Emerging Trends in Dairy Product Safety

Chapter THREE

3.1 Research Design and Approach
3.2 Sampling Techniques
3.3 Data Collection Methods
3.4 Data Analysis Procedures
3.5 Ethical Considerations
3.6 Research Variables
3.7 Questionnaire Development
3.8 Statistical Tools and Software

Chapter FOUR

4.1 Overview of Research Findings
4.2 Bacteriological Analysis of Liquid Milk Samples
4.3 Comparison of Bacterial Counts in Different Milk Brands
4.4 Factors Influencing Bacteriological Quality
4.5 Compliance with Regulatory Standards
4.6 Consumer Preferences and Feedback
4.7 Recommendations for Improving Milk Quality
4.8 Implications for the Dairy Industry

Chapter FIVE

5.1 Summary of Findings
5.2 Conclusion
5.3 Implications for Future Research
5.4 Practical Applications of the Study
5.5 Recommendations for Policy and Practice