ISSN: 0973-7510

E-ISSN: 2581-690X

Sudhir Kumar1, Dilip Kumar2 and Reeta1
1Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi – 221 005, India.
2Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi – 221 005, India.
J. Pure Appl. Microbiol., 2016, 10 (2): 1633-1636
© The Author(s). 2016
Received: 14/03/2016 | Accepted: 10/04/2016 | Published: 30/06/2016
Abstract

Paneer is nutritive dairy product which is a regular dietary preferred among the Indians. So the present study was aimed to review the microbiological quality of paneer sold in Varanasi city. A total of 15 samples were collected from five locations of Varanasi city. All samples were analysed for the standard plate count, yeast and mould count, Salmonella count, and Vibrio count bio load were determined using routine techniques. The mean standard plate count, yeast and mould count, Salmonella count, and Vibrio count observed for paneer samples ranged from 8.082 to 8.135 logCFU/g, 6.009 to 6.477 logCFU/g, 4.592 to 4.944 logCFU/g, and 3.935 to 4.566 logCFU/g respectively. The intense contamination of bacterial and fungal seen in all samples predominantly. The presence of Salmonella spp. and Vibrio spp. in paneer samples can be recognized to poor hygienic conditions during paneer preparation, handling and storage. This study advocate the need for more strict preventive and control measures to avoid pre and post process contamination in the preparation of milk products.

Keywords

Paneer, Standard plate count, Yeast and mould, Salmonella, Vibrio.

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© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.