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The Indian Journal of Small Ruminants
Year : 1997, Volume : 3, Issue : 2
First page : ( 86) Last page : ( 92)
Print ISSN : 0971-9857.

Changes in goat milk shrikhand on ambient and refrigerated storage

Agnihotri M.K., Pal U.K.

Nutrition, Feed Resources and Products Technology Division, Central Institute For Research On Goats, Makhdoom, P.O. Farah, 281122, (U.P.)

Abstract

Laboratory made Shrinkhand in glass containers was stored at ambient (l8.53±0.56°C) and refrigeration temperature (4±1°C) and changes in physico-chemical, microbiological and organoleptic traits were monitored for 0–3 and 6 days at ambient and for 0, 10,20 and 30 days at 4±1°C. The freshly prepared Shrikhand with 54.44% moisture, 4.33 pH, 0.91% T.A. had average log10 6.55 SPC, 3.40 psychrotrophs, 5.14 colifonns, 4.88 lactobacilli and 4.93 yeast and molds/g and shelf-life of 3 days. Storage under refrigeration (4±1°C), except for phychrotrophs, retardted the growth of other microbes as well as changes in moisture, pH, T.A. and organoleptic traits thereby extending product shelf-life about 30 days.

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