Vol. 8, Issue 10 (2019)

Author(s):
Anita G Kakde, Vishal S Dhumal and Santosh P Shinde

Abstract:
In this study, the attempts have been made to prepared lassi by utilizing wheat grass in different proportion and study the bacterial count of lassi. The level of wheatgrass extract was optimized on the microbial test such as total aerobic bacterial count, E. coli, Salmonella Spp. And staphylococcus aureus, were evaluated based on bacterial culture and wheatgrass was not contaminated with micro-organism. The data indicated that wheatgrass had proved to indicate the better quality for consumer health.