Gitanjali B Sathe* and Surajit Mandal

Department of Microbiology, ICAR-National Dairy Research Institute, Karnal, India

*Corresponding Author: Gitanjali B Sathe, Department of Microbiology, ICAR-National Dairy Research Institute, Karnal, India.

Received: February 08, 2024; Published: February 29, 2024

Abstract

This study aimed to evaluate some physicochemical and microbiological characteristics of fermented food samples collected from cold desert region of Himachal Pradesh (India). The pH of fermented milk samples ranged 3.49 to 4.8 and titratable acidity ranged from 0.45 to 2.02% LA. Whereas lactic count ranged between 5.9 to 10.5 log CFU/mL; samples were highly contaminated with yeast and mould count ranged from 10 to 3.2x106 CFU/mL and some samples were contaminated with high number of coliform count ranged from <10 to 2.4x104 CFU/mL.

Keywords: Lactic Acid Bacteria; Fermented Milk; Microbial Analysis

References

1. Savitri and Bhalla T C. “Traditional foods and beverages of Himachal Pradesh”. Indian Journal of Traditional Knowledge (IJTK) 6 (2007): 17-24.
2. Nehal N. “Knowledge of traditional fermented food products harbored by the tribal folks of the Indian Himalayan belt”. International Journal of Agricultural Science and Food Technology 4 (2013): 401-414.
3. Panda A., et al. “Ethnic preparation and quality assessment of Chhurpi, a home-made cheese of Ladakh, India”. Journal of Ethnic Foods 3 (2016): 257-262.
4. Association of Official Analytical Chemists. In: Official methods of analysis of AOAC international, 16^th Cuniff (Ed.), Vol. II. Maryland, USA: AOAC International 5^th revision (1999).
5. Uzeh RE., et al. “Microbiological and Nutritional Qualities of Dairy Products: Nono and Wara”. Nature and Science3 (2006): 37-40.

Citation

Citation: Gitanjali B Sathe and Surajit Mandal. “Quantitative/Qualitative Analysis of Fermented Milk Products of Cold Desert Region".Acta Scientific Microbiology 7.3 (2024): 107-110.

Copyright

Copyright: © 2024 Gitanjali B Sathe and Surajit Mandal. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.