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Vol. 10, Special Issue 3 (2021)

Microbial quality evaluation of Aloe vera and coconut water based whey beverages prepared from camel and goat milk

Author(s):
Nitesh Chand Sharma, Basant Bais, Lokesh Tak, Jorawar Singh and Yogendra Singh
Abstract:
The milk products and byproducts may be contaminated intentionally/unintentionally at different level at the time of production, processing and storage. Therefore, the present study was conducted with an objective to assess Microbial Quality Evaluation of Aloe vera and Coconut Water based Whey Beverages prepared from Camel and Goat Milk. The samples were collected hygienically and subjected to microbiological analysis. The control and treatment whey beverages were examined for the standard plate count (SPC), coliform count, yeast and mold count during storage for 12 days at refrigeration temperature for interval of 0, 3, 6, 9 and 12 days. The statistical analysis of data related to SPC count revealed a highly significant (P<0.01) increase of the all three samples (T0, T1 and T2) under study on the 3rd, 6th, 9th and 12th day of refrigerated storage. The coliform count was not observed at day 0 to 6 day of storage whereas yeast and mould count was not observed from day 0 to day 9 of storage study, it was only observed on day 12 of storage. Therefore it is concluded that the Whey Beverages based on Aloe vera and Coconut Water prepared from Camel and Goat Milk were highly safe to consume from fresh condition till six days of storage period. The microbiological quality of these beverages was showing a declining pattern after six days of storage period. After nine days of storage, it should not be recommended for consumption as it v is almost deteriorated by yeast and mold.
Pages: 137-140  |  559 Views  162 Downloads
How to cite this article:
Nitesh Chand Sharma, Basant Bais, Lokesh Tak, Jorawar Singh and Yogendra Singh. Microbial quality evaluation of Aloe vera and coconut water based whey beverages prepared from camel and goat milk. The Pharma Innovation Journal. 2021; 10(3S): 137-140.

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