Effect of Storage Temperature on Microbiological Quality of Optimized Almond Supplemented Paneer Kheer

Abstract

Background: The present research entitled Effect of Storage Temperature on Microbiological Quality of Optimized Almond Supplemented Paneer Kheer was conducted to detect the relationship between storage temperature and storage period. Methods: The research took place in the laboratory of Department of Animal Husbandry and Dairying, Banaras Hindu University, Varanasi from October 2019 to December 2019. Three different aspects of Microbiological Parameters were studied viz. Standard Plate Count (SPC), Coliform Count (CFC) and Yeast and Mold Count (YMC) from the sample taken under study as control and optimized. All the samples were studied at distinguish storage temperatures like. 5°C, 25°C and 37°C. The CRD was used to find out the appropriate data obtained from research work. Result: Microbiological parameters have been the major influencer in determination of shelf life of any product. Milk possesses the characteristics to be refrigerated soon otherwise it starts degrading in its quality which is true also for milk products. It has been found that maximum mean scores of SPC of control sample (5.54) and of optimized sample (5.42) were obtained on 3rd day of storage at 37°C. But for YMC maximum mean score of control (1.32) and of optimized (1.25) were obtained on 18th days of storage at 5°C whereas CFC remained nil at every count regardless of storage temperature and period. Thus, the result revealed that with the elevation in the storage temperature along with storage period the life of product deteriorates at a faster rate showing directly proportional relation.