Progressive Research – An International Journal Society for Scientific Development Print ISSN : 0973-6417, Online ISSN : 2454-6003 in Agriculture and Technology Volume 10 (Special-1) : 597-599, (2015) Meerut (U.P.) INDIA

QUAL ITY ASSESMENT OF MILK PRODUCTS SOLD IN WEST ERN DELHI Subodh Tyagi1, Neetu Kumari2 and Pradip Kumar2 1De partment of Ani mal Hus bandry and Dairying, Kishan (P.G.) Col lege, Hapur (UP), In dia 2BASE As so ci a tion, Shastrinagar, Meerut (UP), India ABSTRACT The milk and milk based sweet products contain moisture and are rich in several nutrients, therefore, provides a favorable environment for the growth and multiplication of microorganisms. Microbiological hazards are responsible for over 90% of the incidents of global foodborne illnesses. Total 150 sweet samples were collected from Western Delhi market and compared with 75 samples of laboratory prepared sweets. The market made and laboratory made sweet samples were analyzed for the comparison of spore forms count. It is concluded that strict measure to prepare and store the product are recommended to be taken seriously by local public health authorities for controlling the bacterial foodborne outbreaks. Key words : Milk prodducts, quality assess ment, sam ple.

India is the leading producer of milk in the world and all are not pathogenic. Total 65–70% of the psychrotrophs therefore, a wide variety of indigenous milk products viz. isolated from raw milk are Pseudomonas species (8). burfi, , , kalakand, , , , Other important psychrotrophs associated with raw milk gulabjaman, , , rasmalai, chum chum etc. are include members of the genera Bacillus, Micrococcus, prepared (1). The milk and milk based sweet products Aerococcus and Lactococcus and of the family contain moisture and are rich in several nutrients, Enterobacteriaceae. Psychrotophic bacteria have the therefore, provides a favourable environment for the ability to produce heat stable extracellular and/ or growth and multiplication of microorganisms. The intracellular hydrolytic enzymes (9). Many of these milkborne and milk products borne outbreaks account for enzymes retain their activity even after the conventional 2-6 % of bacterial foodborne outbreaks in several heat treatment of milk. However, certain species of these countries (2). The microbiological quality of milk and milk bacteria have the ability to produce toxins and/or show based sweet products is influenced by the initial flora of re sistance to antibiotics and therefore must be considered raw milk, the processing conditions, and post-heat as opportunistic human pathogenic bacteria (10, 11). treatment contamination (3). Undesirable microbes that MATERIALS AND METHODS can cause spoilage of dairy products include Gram-negative psychrotrophs, coliforms, lactic acid The sweet samples (Burfi, Peda, Gulabjamun, Rasgulla bacteria, yeasts and molds. In addition, various bacteria of and Rasmalai) were collected from the market of Western public health concern such as Salmonella spp., Listeria Delhi and in the laboratory same sweets were prepared for monocytogenes, Campylobacter jejuni, Yersinia comparison with the market sweets. Total 150 sweet enterocolitica, pathogenic strains of Escherichia coli and samples, 25 samples (5 samples of each sweet) from enterotoxigenic strains of Staphylococcus aureus may showcases (inner) and 25 samples (5 samples of each also be found in milk and dairy products (4). sweet) from open (outer) were collected from the selected shop of western Delhi market and 75 samples from Spore-forming microorganisms have a special laboratory prepared sweets were collected in each season position among total microflora of milk with regard to their (winter, summer and rainy).The market made and greatest ability to survive thermal treatment of milk and laboratory made sweet samples were analysed for the subsequently to propagate in final products (5). comparison of spore forms count. The spore count in Spore-forming microorganisms are either strictly sweet samples was determined in nutrient agar medium. anaerobic (SPAN)-genus Clostridium, which cause Sweet samples dilutions were prepared in normal problems mainly in long lasting ripening of cheeses or physiological saline solution (0.9 % NaCl in distilled they are facultatively anaerobic; it means that they grow water). Dilutions vary from 10-2 to 10-4. Saline solution under aerobic as well as anaerobic conditions-genus having test product in it was heated at 161°F for 30 Bacillus, which is characteristic by a broad complex of seconds to kill all the vegetative cells. It was then diluted to -4 physiological variants that are reflected in a variety of 10 and then plated. The plates were incubated at 37±1°C mesophilic, thermophilic and psychrophilic species (6). for 72 hours and the viable count was determined. Psychrotrophic bacteria caused the spoilage of the RESULTS AND DISCUSSION heat treated milk and dairy products as the result of Sweets are source of nutrition and substrates for the post-pasteurization contamination of the products (7) but growth of microorganisms. Excess of microorganisms in 598 Tyagi et al.,

sweets causes its spoilage, which in r r r 4 5 6 1 5 4 0 4 2 5 1 2 0 6 0 0 7 5 7 e e e turn causes food borne illness...... t t t 7 2 5 9 3 n n n . . . 9 7 9 5 9 3 9 9 4 7 9 7 8 9 3 5 u u u 1 3 u u u 6 5 6 1 2 2 2 1 2 2 2 3 2 2 3 3 2 4 3 O O O Moreover in tropical countries raw milk m m m a a a

j j j and its various sweets are responsible b b b a a a

l l l for many outbreaks of gastrointestinal r r r 5 5 8 6 6 0 5 6 7 6 2 6 0 5 6 7 7 9 u u u e e e ...... 8 4 1 5 6 8 n n n 7 6 8 8 8 6 2 7 0 3 3 5 5 5 0 . . . G G G 1 2 tracts. Spore forming microbes are n n n 1 2 1 1 1 1 2 2 2 2 3 3 2 3 3 7 4 5 I I I capable of surviving at high temperature and as such are the l l l o o o r r r 4 3 t t t 4 8 major problem for sweets which are . . 1 8 2 3 2 1 4 2 3 2 3 4 2 4 2 3 4 3 1 n . . n n 2 2 o 1 0 o o

C prepared from khoa and chhana. In C C the present study the market and r r r laboratory made sweets were 7 7 4 6 7 0 4 1 3 2 3 2 8 8 2 5 3 8 3 6 e e e ...... t t t 2 6 4 2 . . . 0 9 9 1 0 8 1 3 4 9 5 6 1 7 9 6 6 u u u 3 i i i analysed for the comparison of spore 7 3 5 1 1 1 2 2 2 2 2 2 2 2 2 3 1 2 2 2 O a a a O O l l l

a a a forms counts in the same period. m m m s s s

a a a In case of market made sweets r r r 5 5 3 0 7 9 1 6 8 2 1 7 9 1 6 8 2 9 R R R e e e ...... 5 6 2 . 8 9 1 n n n 5 4 5 9 6 6 7 5 9 1 9 2 9 2 9 . . . 1 2 8 n

n n in the winter season the average 1 1 1 1 1 1 1 2 1 2 1 1 1 2 1 4 3 4 I I I spore forms was lowest (13.1 CFU/gm l l

l inner and 16.9 CFU/gm outer) for burfi o o o r r r 8 8 t t t 8 8 . . 4 4 1 3 2 1 3 2 1 1 3 2 5 3 1 3 2 5 3 n . . n n samples followed by peda (14.2 2 2 o 1 1 o o C C C CFU/gm inner and 17.7 CFU/gm outer), rasmalai (15.3 CFU/gm inner ) ) n ) r r r 6 n o n 5 5 4 1 1 4 9 5 4 1 4 5 8 9 8 3 1 e e e ...... 4 3 t t t

o and 20.7 CFU/gm outer), gulabjamun 8 7 s . . 2 4 o n 9 2 3 0 9 0 1 9 6 8 6 4 7 3 8 . . u s u u 1 2 a 1 9 s o 2 3 4 3 2 2 3 3 2 1 2 2 2 4 2 9 9 a a e 1 O a s O O l a a e l l

l (18.8 CFU/gm inner and 25.1 CFU/gm e a S l l S

e S u u u r

s

r g g g e

y outer) and spore forms was highest e s s y s t n m a a i n a n i i a R R m r r r 4 1 a (21.3 CFU/gm inner and 30.1 CFU/gm R 5 3 7 4 5 0 6 7 7 4 5 5 2 1 r e e u e R ...... 1 8 7 W 0 8 7 ( . . . 5

9 ( n n n S . 2 1 1 7 8 6 1 4 0 9 1 9 3 2 1 3

0 1 4 ( d

n n n 9 2 2 2 1 2 3 2 1 2 1 2 3 2 e I

I I 1 1 n

e outer) in rasgulla of market made e a m m

a m r a sweet samples. While in laboratory a N e N

N

m e

l l e l l

l made sweets in the winter season the m e o o o p l p r r r u 4 3 8 t t t 6 2 p s . . 1 8 5 m 4 1 3 2 3 4 5 3 5 4 4 5 3 2 6 4 n m . . . n n

2 4 a

m average spore forms was lowest (1.6 , o a 1 0 1 o o r a S S C C C e S t

n CFU/gm) for burfi samples followed by i w

rasmalai (2 CFU/gm), peda (2.2 n i r r r

4 4 5 4 9 7 6 0 4 4 2 2 0 5 6 4 5 5 3 8 3 e e e ...... t t t s 8 5 8 CFU/gm), gulabjamun (2.4 CFU/gm) . . . 2 9 7 6 2 7 9 8 9 3 0 4 7 5 8 9 3 6 u e u u l 3 8 6 1 1 1 1 2 1 3 1 1 2 2 2 3 2 2 1 2 2 O p O O

m and spore forms was highest (2.6 a a a a d d d s e e e CFU/gm) in rasgulla of laboratory t P P P e e r r r 1 5 5 5 2 6 5 1 5 5 5 2 1 5 5 5 5 5 7 2 e e e ......

5 made sweets (Table 1). w . 9 2 9 n n n s 4 3 4 1 4 5 5 7 7 5 8 9 7 1 6 8 8 . . . 7 n

n n 1 1 1 2 1 2 1 1 1 1 1 1 1 2 1 1 1 4 4 1 I I I d

e In case of market made sweets s a b

in the summer season the average l l l a o o o n r r r 9 9 9 t t t 2 2 2 a spore forms was lowest (16.5 CFU/gm . . . 0 0 0 2 4 2 1 2 2 4 2 1 2 2 4 2 1 2 n . . . n n h 2 2 2 o 1 1 1 h o o c C

C C inner and 19.9 CFU/gm outer) for burfi

d

n samples followed by peda (18.2 a

a r r r

o CFU/gm inner and 24.0 CFU/gm 6 9 1 4 3 0 5 9 8 4 8 1 8 5 5 9 e e e ...... 3 t t t h 8 6 3 . 6 1 5 8 9 6 9 1 0 9 9 2 9 0 5 4 4 . . . u k u u 1 1 2 9 1 1 1 2 2 2 1 1 2 2 2 3 2 5 7 8

O f O O outer), rasmalai (19.2 CFU/gm inner o i i i

f f f ) r r r t and 25.2 CFU/gm outer), gulabjamun u u u n u B B B

o (20.6 CFU/gm inner and 27.1 CFU/gm r r r c 5 1 2 6 1 0 5 5 2 4 6 1 0 5 3 6 e e e

...... 4 5 2 1 . 0 7 4 7 n e n n 0 3 7 6 6 4 6 1 7 7 1 9 1 . . . 1 1 1 r 8

n outer) and spore forms was highest n n 2 1 1 1 1 2 1 1 2 1 2 2 2 5 5 7 I o I I p s

( (21.6 CFU/gm inner and 26.1 CFU/gm

y t i l

l l outer) in rasgulla of market made l a o o o r r r u 4 1 3 t t t 6 8 q . . 5 7 8 2 1 2 1 2 2 3 2 1 2 2 2 3 1 1 2 n

. . . sweet samples. While in laboratory n n

1 1 l o 0 0 0 o o a C i C C

b made sweets in summer season the o r c i average spore forms was lowest (2 M e e e e l

g g g . . . . : p

a a a CFU/gm) for burfi samples followed by D D D o 1 r r r 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 . . . - m e e e N S S S e a v v v l peda (2.2 CFU/gm), rasmalai (2.8 S A A A b a T Quality assessment of milk products sold in Western Delhi 599

CFU/gm), gulabjamun (2.8 CFU/gm) and spore forms was REFERENCES highest (4.2 CFU/gm) in rasgulla of laboratory made sweets. 1. Pal (2014). Spoilage of dairy products due to fungi. Beverage and Food World 41(7) : 37-38. In case of market made sweets in the rainy season 2. Pal, M. and V.J. Jadhav (2013). Microbial contamination of the average spore forms was lowest (18.7 CFU/gm inner various India milk products. Beverage and Food World 40: and 26.8 CFU/gm outer) for peda samples followed by 43-44. rasmalai (19.2 CFU/gm inner and 26.3 CFU/gm outer), 3. Richter, R.L., Ledford, R.A. and S.C. Murphy (1992). In: burfi (21.3 CFU/gm inner and 24.5 CFU/gm outer), Compendium of Methods for the Microbiological rasgulla (23.2 CFU/gm inner and 28.3 CFU/gm outer) and Examination of Foods (Vanderzant, C. and D.F. rd spore forms was highest (30.7 CFU/gm inner and 35.5 Splittstoesser, eds.) III ed. American Public Health Association, Washington DC, pp: 837-856. 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