Microbial Storage Stability of Paneer Spread Incorporated with Ginger and Garlic

Abstract

Background: Paneer spread is a perishable item and requires innovative technologies to extend its shelf life. The use of spices to improve sensory and storage life is traditionally used. The milk products and byproducts may be contaminated intentionally/unintentionally at different level at the time of production, processing and storage. Therefore, the present study was aimed to estimate the microbial analysis of ginger and garlic incorporated paneer spread prepared from cow milk. Methods: The control and treatment paneer spread samples were examined for the standard plate count (SPC), coliform count, yeast and mould count during storage for 12 days at refrigeration temperature for interval of 0, 3, 6, 9 and 12 days. Result: The microbial load of standard plate count, increased significantly high (P less than 0.01) in all the samples whereas the initial yeast and mould count was nil up to 6th day of storage, After that, only a few colonies were seen on the 9th day, which was significantly lower than the prescribed standard, but then increased significantly high (P less than 0.01). No coliform counts were observed during storage. Therefore, it is concluded that the ginger and garlic incorporated paneer spread were microbiologically safe upto 9th days of storage period. After nine days of storage, it should not be recommended for consumption due to visible yeast and mould growth.