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Subodh Tyagi-1 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 PROD UCTS 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, rabri, peda, kalakand, kulfi, basundi, rasgulla, Other important psychrotrophs associated with raw milk gulabjaman, paneer, khoa, 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 treat ment 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 Table-1: Microbial quality (spore count) of khoa and chhana based sweet samples in winter, summer and rainy season. Sample Sample Name (Winter Season) No. Burfi Peda Rasgulla Rasmalai Gulabjamun Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer 1 2 7 8 2 7.5 12.4 4 9 18 1 8.5 10.7 2 8 17 2 1 15 18 4 14.1 19.4 1 20 27 3 15.5 19.7 3 18 19.4 3 2 12 19.6 2 13.5 17.5 3 18 29.5 2 14.5 19.4 2 17.5 27.5 4 1 11 16 1 14.5 16.4 2 22.5 32.5 1 16 21.6 1 24 29.6 5 2 20.5 23 2 21.5 22.9 3 37 43.4 3 22 32 4 26.5 32 Average 1.6 13.1 16.9 2.2 14.2 17.7 2.6 21.3 30.1 2 15.3 20.7 2.4 18.8 25.1 S.D. 0.54 5.02 5.61 1.09 4.96 3.86 1.14 10.14 9.21 1 4.80 7.60 1.14 7.16 6.55 Sample Name (Summer Season) Burfi Peda Rasgulla Rasmalai Gulabjamun Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer 1 2 8.4 9.3 2 25.5 39.0 4 4.7 9.3 1 19.7 28.4 2 18.6 19.4 2 3 17.6 19.4 4 15.1 18.4 5 21.7 29.4 3 16.9 21.1 3 18.0 23.0 3 2 16.1 21.3 2 17.5 19.4 3 17.4 20.9 2 16.1 23.3 2 16.5 29.4 4 1 16.0 20.0 1 17.5 23.2 5 28.5 31.5 5 17.6 24.2 3 22.6 29.2 5 2 24.5 29.5 2 15.5 20.2 4 36.0 39.4 3 25.8 29.3 4 27.7 34.5 Average 2 16.5 19.9 2.2 18.2 24.0 4.2 21.6 26.1 2.8 19.2 25.2 2.8 20.6 27.1 5.72 7.18 1.09 4.21 8.55 0.83 11.81 11.46 1.48 3.91 3.48 0.83 4.52 5.92 S.D. 0.71 Tyagi e Sample Name (Rainy Season) Burfi Peda Rasgulla Rasmalai Gulabjamun Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer t al., 1 2 11.4 12.4 2 19.5 37.6 4 14.7 18.4 1 21.7 26.8 2 23.6 29.0 2 3 27.6 29.8 4 17.5 25.4 5 20.7 26.5 3 19.9 31.2 4 33.0 37.6 3 1 17.1 20.1 2 21.5 28.5 3 19.4 24.8 2 12.1 17.5 2 35.5 38.0 4 1 21.0 25.8 1 16.5 19.5 2 21.5 27.9 5 19.6 29.3 3 25.6 29.0 5 2 29.5 34.5 2 18.5 23.3 6 39.5 43.8 3 22.8 26.8 4 35.7 43.7 Average 1.8 21.3 24.5 2.2 18.7 26.8 4 23.2 28.3 2.8 19.2 26.3 3 30.7 35.5 S.D. 0.83 7.46 8.59 1.09 1.92 6.83 1.58 9.51 9.41 1.48 4.19 5.26 1 5.69 6.37 outer), rasmalai(15.3CFU/gminner CFU/gm innerand17.7 samples followedbypeda(14.2 inner and16.9CFU/gmouter)forburfi spore formswaslowest(13.1CFU/gm in thewinterseasonaverage forms countsinthesameperiod. analysed forthecomparisonofspore laboratory madesweetswere the presentstudymarketand prepared fromkhoaandchhana.In major problemforsweetswhichare temperature andassucharethe capable ofsurvivingathigh tracts. Sporeformingmicrobesare for manyoutbreaksofgastrointestinal and itsvarioussweetsareresponsibl Moreover intropicalcountriesrawmilk turn causesfoodborneillness. sweets causesitss peda (2.2CFU/gm),rasmalai (2.8 CFU/gm) forburfisamplesfollowed by average sporeformswas lowest (2 made sweetsinsummerseason the sweet samples.Whil outer) inrasgullaofmarketmade (21.6 CFU/gminnerand26.1 outer) andsporeformswashighest (20.6 CFU/gminnerand27.1 and 25.2CFU/gmouter),gulabjamun outer), rasmalai(19.2CFU/gminner CFU/gm innerand24.0 samples followedbypeda(18.2 inner and19.9CFU/gmouter)forburfi spore formswaslowest(16.5CFU/gm in thesummerseasonaverage made sweets(Table1). CFU/gm) inrasgullaoflaboratory and sporeformswashighest(2.6 CFU/gm), gulabjamun(2.4CFU/gm) rasmalai (2CFU/gm),peda(2.2 CFU/gm) forburfisamplesfollowedby average sporeformswaslowest(1.6 made sweetsinthewinterseason sweet samples.Whil outer) inrasgullaofmarketmade (21.3 CFU/gminnerand30.1 outer) andsporeformswashighest (18.8 CFU/gminnerand25.1 and 20.7CFU/gmouter),gulabjamun In caseofmarketmadesweets In caseofmarketmadesweets poilage, whichin e inlaboratory e inlaboratory e 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.
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