Studies on microbial changes of Shrikhand prepared from safflower milk

Shrikhand was prepared from buffalo milk blended with 50 per cent safflower milk and studied for shelf-life. The SPC count was declined from 98 x 10 3 to 45 x 10 3 and 38 x 10 3 cfu/g for Shrikhand stored at – 10 and 5 °C temperature, respectively on 7 th day while the SPC count of Shrikhand stored at 30 °C increased to 180 x 10 3 cfu/g in 24 hrs. As the storage temperature increased, the SPC count increased. The yeast and mould count of Shrikhand stored at 30 °C was 65 x 10 2 cfu/g on first day and increased to 275 x 10 2 on 2 nd day making the product unacceptable. The yeast and mould count was increased during storage. Coliform micro-organism was absent in fresh and stored Shrikhand . The Shrikhand stored at - 10 °C was acceptable upto 56 days. The overall acceptability score of Shrikhand stored at 5 °C for 0, 7, 14, 21, 28, 35, 42, 49 and 56 days storage was 8.30, 8.22, 8.17, 7.95, 7.75, 7.52, 7.35, 6.37 and 5.20, respectively. Shrikhand at 5 °C could be stored upto 49 days afterward it showed little off flavour and little mouldy growth on the surface. Shrikhand stored at 30 °C was acceptable on first day only.