STUDIES ON MICROBIOLOGICAL QUALITY OF KARADKHEER: A VALUE-ADDED DAIRY PRODUCT OF MAHARASHTRA

Asian Journal of Dairy and Food Research

Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151

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ABSTRACT

Present investigation was conducted to know the microbiological quality of laboratory-made Karadkheer. Standard plate count (SPC), coliform counts and yeast and mold counts of the product after 3, 6, 9, 12 and 15 h of its preparation. The results obtained during the course of investigation were subjected to statistical analysis. Karadkheer prepared from 60 parts of standardized milk and 40 parts of safflower extract containing 9 % cane sugar showed the lowest SPC and coliform counts among the five treatments. Yeast and molds showed an uninterrupted rate of growth, which could be attributed to their ability to grow in presence of higher sugar content and viscosity.

KEYWORDS

REFERENCES

Anonymous (2000): Methods for Microbiological Analysis of Dairy Product. Elsevier Publishers, London, UK.
Chambers, J. V. (2002): Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, IIIrd Edition. (R. K. Robinsoned ). Wiley Interscience Publishers, USA. Pp. 39-90.
Gupta, S.K. (1976):Indian Dairyman 28(1): 293- 295.
Maske, R. D. (1997): M. Sc. Thesis, Marathwada Agricultural University, Parbhani.
Narwade, S.G. (2003): Indian J. Dairy Sci., 56:417-422.

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Asian Journal of Dairy and Food Research

STUDIES ON MICROBIOLOGICAL QUALITY OF KARADKHEER: A VALUE-ADDED DAIRY PRODUCT OF MAHARASHTRA

ABSTRACT

KEYWORDS

REFERENCES

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