Among 200 selected dairy samples 50 each of pasteurized milk, cream, butter and paneer were analyzed for the presence of Bacillus cereus the paneer samples were found to have the highest incidence of Bacillus cereus (52.94%) followed by cream sample (29.41%) and pasteurized milk sample (17.64%) however none of the butter samples were found to be contaminated with Bacillus cereus. These isolates...

Background: In the present study, whey beverage was prepared by using paneer obtained from buffalo milk incorporated with Barka (soft flesh) type jackfruit pulp at different levels @ 5, 10, 15 and 20 per cent sugar were added 10 of for all treatments. Methods: Jackfruit in dairy processing laboratory under hygienic condition slight modification reported methodology. Result: From results investi...

Paneer is an acid coagulated concentrated indigenous Indian dairy product. The texture of paneer manufactured from a developed automatic machine was studied with respect to the processing parameters such as coagulation temperature (70–90°C), pressure (0.3–0.6 MPa), types coagulant (vinegar and citric acid), milk (cow, buffalo, full cream milk). samples were analysed for profile analysis hardnes...

The present study was aimed to determine the chemical quality and microbiological safety of some selected milk products retailed in Hisar city of Haryana state. Samples of burfi, paneer, rasogolla and gulabjamun were collected three times from five different sweet shops of Hisar city. The chemical and microbiological analysis of samples were carried out and compared with Indian standard (IS) as...

The purpose of the present study was to compare the abilities of University of Vermont Broth (UVM) and 0.1% (w/v) peptone water for recovering Listeria monocytogenes from various foods. A total of 210 food samples (raw fish-100, mutton-60, paneer-50) was taken and pre-enrichment was carried out in UVM broth and 0.1% (w/v) peptone water. A total of five isolates were recovered, three from mutton...