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Microbial quality of Dahi and Challenge Studies

Hemalatha, P. Panicker (2008) Microbial quality of Dahi and Challenge Studies. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Microbial profile of commercially manufactured as well as domestically prepared dahi on a small sample size was studied. The microbial profile of 6 dahi samples has been determined. Among the 6 samples, 3 were commercially manufactured dahi samples out of which one was procured from a local dairy and the remaining three were domestically prepared samples procured from homes. After determining the microbial profile, the dahi was challenged with 4 common pathogens, Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Listeria monocytogenes. The fate of these pathogens during the development of dahi and in the dahi itself as a post processing contaminant was studied by determining the survival and growth of these pathogens. Estimates of the counts of the pathogens as well as the pH at periodic time intervals after inoculation of the pathogen in the product were determined. In this study, an attempt has been made to study the safety of dahi during its manufacture and also after its preparation.
Uncontrolled Keywords: dahi microbial profile food borne pathogens
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 29 Microbiological food
600 Technology > 08 Food technology > 13 Quality control > 02 Safety
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Nov 2008 06:43
Last Modified: 28 Sep 2018 10:25
URI: http://ir.cftri.com/id/eprint/8821

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