Study of Formulation, Sensory Evaluation and Microbiological  Study of Camel and Buffalo Milk based Khoa Burfi Blended  with Watermelon Seeds

Singh, Jorawar; Bais, Basant; Ranjan, Rakesh; Joshi, Rajani; kar, Diwa; Ram, Parma; Sharma, Ajay Kumar

doi:10.20546/ijcmas.2020.905.137

Cited by 1 publication

(3 citation statements)

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“…The statistical analysis revealed that a highly significant difference (P<0.01) between treatment, between period and interaction between treatment and period. The results are in agreement with Raj (2013) in chhana spread, Yadav and Wadehra (2016) in paneer, Kumar (2017) in cow milk paneer, Kaur (2019) in paneer spread, Wanjari et al (2019) in garlic treated paneer, Prajapat (2019) in paneer, Singh et al (2020) in khoa burfi and Devi et al (2021) in milk nuggets who reported increase in yeast and mould count during storage.…”

Section: Yeast and Mould Count Of Paneer Spreadsupporting

confidence: 87%

“…The recorded results are in concord with the findings of Dwivedi et al (2010) in paneer spread, Raj (2013) in chhana spread, Sharma and Jaseja (2016) in paneer spread, Yadav and Wadehra (2016) in paneer, Kumar (2017) in cow milk paneer, Kaur (2019) for paneer spread, Prajapat (2019) in paneer, Wanjari et al (2019) in garlic treated paneer, Singh et al (2020) in khoa burfi and Devi et al (2021) in milk nuggets who reported that the similar trend of significant increase (P<0.01) in the standard plate count with increase of storage period. The findings of study are in contradiction with Tak et al (2018) in yoghurt who observed the significant decrease (P<0.01) in the standard plate count with increase of storage period.…”

Section: Standard Plate Count (Spc) Of Paneer Spreadsupporting

confidence: 84%

“…Similar studies were conducted to evaluate the coliform count and no coliform was reported by other workers viz. Sharma (2004) in low fat paneer spread, Dwivedi et al (2010) in paneer spread, Mishra Microbial Storage Stability of Paneer Spread Incorporated with Ginger and Garlic (2013) in paneer, Raj (2013) in chhana spread, Kaur (2019) in paneer spread, Singh et al (2020) in khoa burfi.…”

Section: Coliform Count Of Paneer Spreadmentioning

confidence: 99%

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Microbial Storage Stability of Paneer Spread Incorporated with Ginger and Garlic

Kumari

Bais

Kanwar

et al. 2022

AJDFR

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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.

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Section: Yeast and Mould Count Of Paneer Spreadsupporting

confidence: 87%