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Microbiological quality of kulfi

By: Rao, K S.
Publisher: Karnal NDRI 1978Subject(s): Dairy-MicrobiologyDissertation note: M.Sc. Thesis Kurukshetra University 1978 Ghodekar, D R Summary: The present investigation was carried out with a view to study distribution of various groups of micro organisms in market kulfi samples and to study the surviving pathogenic bacteria in the laboratory prepared kulfi. The thermostable DNase was detected in ten percent of kulfi samples the incidence was more in kulfi samples obtained from push cart vendors both the bacteriological and the fungal counts were found to be high in the month of May as compared to either march or april staphylococcal count constituted to about 475 per cent out of 31 isolates collected from S-110 plates two belonged to S aureus which were co-equlase positive. Coliform population was less and constitated to about 1.1 precent of be E coli. A small percentage of organisms belonged to yeasts and molds. In laboratory samples the inoculated organisms were found to survive even after 40 days S aureus E coli and Str faecium. Addition of 0.5% spices mixture consisting of cardomom pistachio and almonds to milk mixture before freezing did not have any appreciable effect in bringing about their total destruction during storage. Market samples of kulfi when stored at 20 C for 7 days and analysed for diffrent groups did not show much reduction in bacterial counts.
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M.Sc. Thesis Kurukshetra University 1978 Ghodekar, D R

The present investigation was carried out with a view to study distribution of various groups of micro organisms in market kulfi samples and to study the surviving pathogenic bacteria in the laboratory prepared kulfi. The thermostable DNase was detected in ten percent of kulfi samples the incidence was more in kulfi samples obtained from push cart vendors both the bacteriological and the fungal counts were found to be high in the month of May as compared to either march or april staphylococcal count constituted to about 475 per cent out of 31 isolates collected from S-110 plates two belonged to S aureus which were co-equlase positive. Coliform population was less and constitated to about 1.1 precent of be E coli. A small percentage of organisms belonged to yeasts and molds. In laboratory samples the inoculated organisms were found to survive even after 40 days S aureus E coli and Str faecium. Addition of 0.5% spices mixture consisting of cardomom pistachio and almonds to milk mixture before freezing did not have any appreciable effect in bringing about their total destruction during storage. Market samples of kulfi when stored at 20 C for 7 days and analysed for diffrent groups did not show much reduction in bacterial counts.

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