Acta Scientific Microbiology

Research Article Volume 7 Issue 3

Quantitative/Qualitative Analysis of Fermented Milk Products of Cold Desert Region

Gitanjali B Sathe* and Surajit Mandal

Department of Microbiology, ICAR-National Dairy Research Institute, Karnal, India

*Corresponding Author: Gitanjali B Sathe, Department of Microbiology, ICAR-National Dairy Research Institute, Karnal, India.

Received: February 08, 2024; Published: February 29, 2024


This study aimed to evaluate some physicochemical and microbiological characteristics of fermented food samples collected from cold desert region of Himachal Pradesh (India). The pH of fermented milk samples ranged 3.49 to 4.8 and titratable acidity ranged from 0.45 to 2.02% LA. Whereas lactic count ranged between 5.9 to 10.5 log CFU/mL; samples were highly contaminated with yeast and mould count ranged from 10 to 3.2x106 CFU/mL and some samples were contaminated with high number of coliform count ranged from <10 to 2.4x104 CFU/mL.

Keywords: Lactic Acid Bacteria; Fermented Milk; Microbial Analysis


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Citation: Gitanjali B Sathe and Surajit Mandal. “Quantitative/Qualitative Analysis of Fermented Milk Products of Cold Desert Region".Acta Scientific Microbiology 7.3 (2024): 107-110.


Copyright: © 2024 Gitanjali B Sathe and Surajit Mandal. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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