Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151
Studies on keeping quality of shrikhand prepared from cow milk blended with unripe banana
Submitted16-02-2016|
Accepted27-08-2016|
First Online 20-03-2017|
The evaluation of microbial count in unripe banana shrikhand under four levels of unripe banana pulp viz. 10 (T2), 15 (T3), 20 (T4), 25 (T5) percent by weight of chakka and a constant level of sugar @45 percent by weight of unripe banana shrikhand were used and one control treatment (T1) without unripe banana pulp was used for comparison of growth of SPC and YMC between treatments with unripe banana pulp under refrigeration (5±10C) temperature over 0, 3, 6 and 9 days period interval. Microbial count of shrikhand gets increased from the day of preparation to 9th day in all the treatments. Treatment with 20% unripe banana blending shows slow growth of microorganisms.
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