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MICROBIOLOGICAL ANALYSIS OF TRADITIONALLY MANUFACTURED UJANI BASUNDI

Article Id: ARCC1036 | Page : 307 - 308
Citation :- MICROBIOLOGICAL ANALYSIS OF TRADITIONALLY MANUFACTURED UJANI BASUNDI.Asian Journal of Dairy and Food Research.2011.(30):307 - 308
S.M. Gaikwad*, and A.S. Hembade1, gaikwadsunil39@yahoo.com
Address : Department of Dairy Science , Shivneri College, Shirur Anantpal, Dist. Latur -413 512 India

Abstract

The investigation was carried out to evaluate the microbiological quality of Ujani basundi manufactured traditionally in Ujani and neighboring villages by traditional manufacturers. There were lot of variations in microbiological quality of collected sample’s which might be due to not maintaining hygienic conditions during manufacturing the product. The SPC count ranged from 16,800-2,60,000 with an average of 45,520 per g. yeast and mold ranged from 14-270 with an average of 91 per g. colifrom ranged between 8-80 whereas the average coliform count in Ujani basundi observed 22 per g.

Keywords

Ujani basundi SPC Yeast and mold Coliform count Traditional dairy product.

References

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  5. Dairy Products. Bureau of Indian Standards, New Delhi.
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