Vol. 7, Issue 3 (2019)
Prevalence of bacterial pathogens in kalakand sold in Parbhani district
Author(s): SN Hakke, SG Narwade and SV Gaikwad
Abstract: Kalakand is based on traditional method without any regard to the quality of raw material used and / or hygienic quality of the products. Under such conditions many microorganisms can find access to the milk product. The unhygienic conditions at production unit lead to contamination of products with different type of microorganisms leading to a low shelf life of the finished products. Most of the products are sold in the market without proper packaging and unduly exposing them to atmospheric contamination. These milk products may be contaminated intentionally/unintentionally at different level oat the time of production, processing and marketing. Therefore, the present survey was conducted in Parbhani market, to know the different types of Kalakand available in market and their availability throughout the study period. On the basis of survey three types of Kalakand from eleven shops have been undertaken and considered for this study. For the qualitative preparation of Kalakand, the comparison made between laboratory made plain Kalakand (T1) with market plain Kalakand (T2), market fig Kalakand (T3) and market Kashmiri Kalakand (T4). It was observed from the microbial count that, the plain Kalakand is higher in standard plate count (29.46 x 103cfu/g). While, laboratory made Kalakand was lower (2.27 x 103cfu/g) in total count. Yeast and mould count was higher in fig Kalakand (9.00 x 103cfu/g) while lower in laboratory made Kalakand (1.81 x 103cfu/g). In case of coliform count was higher in plain Kalakand (9.36 x 103cfu/g), while lower in T1 (1.11 x 103cfu/g).
Pages: 4472-4474 | 413 Views 91 Downloads
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How to cite this article:
SN Hakke, SG Narwade, SV Gaikwad. Prevalence of bacterial pathogens in kalakand sold in Parbhani district. Int J Chem Stud 2019;7(3):4472-4474.