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2009 (Vol. 1, Issue: 1)
Article Information:

Microbiological Analysis of Pathogenic Organisms in Indigenous Fermented Milk Products

S.B. Kumbhar, J.S. Ghosh and S.P. Samudre
Corresponding Author:  Dr. J.S.Ghosh 

Key words:  Dahi, shrikhand, lassi, micrococcus, escherichia, milk,
Vol. 1 , (1): Page No: 35-38
Submitted Accepted Published
2009 Sept., 12 2009 Oct., 12

Milk is one of the m ost affordable source of many nutritions like proteins and vitamins. Many people do not like to consume milk in its liquid form. Therefore, there are several products which are made out milk called as Dairy Products, which preserve the nutritive values of milk and makes it easily acceptable to consumers. One such class of products, is the fermented dairy products. In India these are named in vernacular language as Dahi (lactic fermented and curdled milk), Shrikhand with different flavours prepared from hung curd, sugar and real fruit pulps, lassi w hich is nothing but a sort of butter milk w ith slightly high milk solid content and sweetened with sugar. However a large volume of these products are produced in unorganized sector, unbranded, with little precautions of food safety and quality. This investigation is a factual documentation of such a finding and suggestions as to the methods needed to improve the safety and quality.
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  Cite this Reference:
S.B. Kumbhar, J.S. Ghosh and S.P. Samudre, 2009. Microbiological Analysis of Pathogenic Organisms in Indigenous Fermented Milk Products.  Advance Journal of Food Science and Technology, 1(1): Page No: 35-38.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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