Mi­cro­bi­o­log­i­cal Ac­tiv­ity

Consumer Voice - - Curd (dahi) -

Mi­cro­bi­o­log­i­cal con­tam­i­na­tion is a very se­ri­ous is­sue for milk prod­ucts. We con­ducted this test for co­l­iform count and yeast and mould count. These micro­organ­isms are re­spon­si­ble for many food-borne dis­eases. Due to im­proper or poor hy­gienic con­di­tion dur­ing the man­u­fac­tur­ing process, micro­organ­isms may oc­cur in the fin­ished prod­uct. All the 12 curd brands were found to be free from any mi­cro­bial con­tam­i­na­tion. Co­l­iform count as well as yeast and mould count in all the brands was found to be <10 cfu/gm, thereby meet­ing the re­quire­ment.

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