Study on Microbiological Quality of Safflower and Groundnut Milk, Paneer and Halwa: A Value-Added Dairy Products

Ashwini Meeshi, Umadevi Hiremath

Abstract: The safflower oil is rich in polyunsaturated fatty acids, which helps in lowering the blood cholesterol and in preventing heart disease. Hence the present investigation was conducted to know the microbiological quality of laboratory-made safflower and groundnut plain milk, flavoured milk, safflower and groundnut milk incorporated paneer and halwa. The microbial population was estimated by analyzing microbial load in paneer, milk & halwa by using Nutrient Agar (NA) for bacteria and Martins Rose Bengal Agar (MRBA) for mold count and fat media for lipolytic bacteria, following the standard plate count method. As the storage period increased microbial population was also found to increase in all the products

Keywords: Safflower, groundnut, dairy products, microbial

How to Cite?: Ashwini Meeshi, Umadevi Hiremath, "Study on Microbiological Quality of Safflower and Groundnut Milk, Paneer and Halwa: A Value-Added Dairy Products", Volume 3 Issue 8, August 2014, International Journal of Science and Research (IJSR), Pages: 838-842, https://www.ijsr.net/getabstract.php?paperid=2015491, DOI: https://dx.doi.org/10.21275/2015491