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2010 (Vol. 2, Issue: 4)
Article Information:

Occurrence of Disease Causing Organisms Including Bacteriophages in Indigenous Fermented Milk Products

Shubhangi B. Kumbhar, Jai S. Ghosh and Suraj P. Samudre
Corresponding Author:  Dr. J.S.Ghosh 

Key words:  Coliphages, dahi, lassi, shrikhand, total bacterial count, yeast mould count,
Vol. 2 , (4): Page No: 196-199
Submitted Accepted Published
2010 May, 11 2010 May, 28 2010 July, 30
Abstract:

The objective of this investigation is to focus on such microbial changes, which are a consequence of unhygienic practices during production, incomplete fermentation and poor storage conditions. In India different fermented products are prepared from milk. These products are mostly intended primarily to conserve the nutritional values of milk. However, since most of these products are flavored and sweetened, these are mostly consumed during festival seasons. Like m ilk these products not only provide nutrients, but also are excellent media for the growth of microorganisms. Microbial growth is seen in the results, which involves successive changes with enteric or food related factors leading to incidence of food poisoning and deterioration of product. Isolation of coliphages is an indication of presence of other phages which could be aetiology of certain improper fermentation due to lack of proper inoculum.
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  Cite this Reference:
Shubhangi B. Kumbhar, Jai S. Ghosh and Suraj P. Samudre, 2010. Occurrence of Disease Causing Organisms Including Bacteriophages in Indigenous Fermented Milk Products.  Advance Journal of Food Science and Technology, 2(4): Page No: 196-199.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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