Vol. 11, Special Issue 1 (2022)

Author(s):
Sachin P Ramteke, Dr. Dhiraj H Kankhare, Dr. Rahul J Desale and Dr. Somnath H Mane

Abstract:
The present work entitled “physico-chemical and microbial quality of spiced quarg type cheese” was carried out in laboratory of Department of Animal Husbandry and dairy Science, Post Graduate Institute, M.P.K.V., Rahuri (M.H.). The quarg type cheese optimized with the levels of spices (Ginger, Garlic, Clove and Cumin) was subjected to analysis of fat, protein, lactose, total solid, ash, acidity and pH as well as standard plate count, yeast and mould count and coliform count. The chemical composition of quarg type cheese prepared by using 1.6 per cent ginger and 1.2 per cent cumin contains 12.10 per cent fat, 13.64 per cent protein, 2.26 per cent lactose, 29.20 per cent total solid, 1.24 per cent ash, 0.79 per cent acidity (% LA), 4.62 pH. The microbial count of fresh cheese was SPC 1.50 log₁₀ cfu/gm, YMC and coliform count found to be absent.