National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Milk is known to carrier both pathogens as well as spoilage microorganism. This results in the economic loss of producers/processors/consumers and can pose a serious public health concern. Spoilage microorganisms group can degrade milk components, creating negative sensory attributes, decreasing processed product shelf life and adversely affecting fermented dairy product yield. Some microorganisms are beneficial and carrying out desirable fermentation in milk (prevent spoilage through fermentation). The extent of contamination is depending upon the practices followed and available environment during and after the preparation of products. Hence, present study was undertaken to evaluate the microbial quality of shrikhand sold in Kolhapur city. Preliminary survey was conducted in market of Kolhapur city to know the availability of shrikhand samples and on the basis of survey five brands of shrikhand were selected. These brands were coded with KS1, KS2, KS3, KS4, and KS5. Packed pouch (package) were brought to laboratory under condition for further analysis. It was observed that the, SPC (x106 cfu g¬1) recorded in market samples of shrikhand were various 18.00, 19.00, 21.5, 19.5 and 23.00, respectively and that difference in count were significant whereas, coliform count in market samples were range of 1.00± to 3.10 cfu g-1. The highest Coliform count was in KS3 and lowest KS1 brand. The YMC in shrikhand samples collected from Kolhapur market ranging from 15.91 to 30.18 (cfu g1) and all samples were free from salmonella contamination.
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