Asian Journal of Dairy and Food Research, volume 32 issue 2 (june 2013) : 101-107

RESPONSE OF DIFFERENT CONTAINERS, STARTER, TEMPERATURE AND INCUBATION PERIOD ON MICROBIOLOGICAL QUALITY OF DAHI PREPARATION

Ajay Kumar Singh, Pradeep Kumar Singh4*, Amitesh Kumar Singh1, Rakesh Kumar2, Nikhil Kumar Singh3, Ajay Brikram Singh4, Kunwar Vikash Singh

Affiliations

¹Department of Microbiology, CSUA&T, Kanpur- 208 002, India

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Cite article:- Singh Kumar Ajay, Singh4* Kumar Pradeep, Singh1 Kumar Amitesh, Kumar2 Rakesh, Singh3 Kumar Nikhil, Singh4 Brikram Ajay, Singh Vikash Kunwar (2024). RESPONSE OF DIFFERENT CONTAINERS, STARTER, TEMPERATURE AND INCUBATION PERIOD ON MICROBIOLOGICAL QUALITY OF DAHI PREPARATION. Asian Journal of Dairy and Food Research. 32(2): 101-107. doi: .

ABSTRACT

The experiment was planned under control laboratory condition by using of different types of pot (earthen pot, plastic pot and stainless steel), two starter culture (one of market mixed culture and another pure culture), two incubation temperatures (30 oC and 37 oC) and two incubation period (8 and 12 hrs) for dahi preparation. The maximum standard plate count, coliform count, yeast and mould count, staphylococci count were found in earthen pot and minimum count were observed in stainless steel containers packed dahi. These micro organisms were found in market culture as well as in pure culture except coliform bacteria. The maximum standard plate count, colifrom count, yeasts and mould count and staphylococci count were noted at 37 oC and minimum count were noted at 30 oC. However, the maximum standard plate count, coliform count, yeast and mould count and staphylococci count were noted in 12 hour and minimum count were noted in 8 hour.

KEYWORDS

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Asian Journal of Dairy and Food Research

RESPONSE OF DIFFERENT CONTAINERS, STARTER, TEMPERATURE AND INCUBATION PERIOD ON MICROBIOLOGICAL QUALITY OF DAHI PREPARATION

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