Unbranded and branded Indigenous Fermented Milk Products such as Mishti doi, Shrikhand, lassi and butter milk samples of Bengaluru city were collected and studied for the occurrence of psychrotrophic molds during refrigerated storage.Procured samples did not reveal any psychrotrophic mold count initially while increased with prolongation of storage at refrigeration (70C) conditions. Unbranded lassi, buttermilk, Shrikhand and untreated mishti doi showed mean log count of 0.65, 1.00, 1.01 and 1.60 where as branded UHT treated butter milk, mishti doi, lassi and shrikhand had 0.65, 1.00, 1.39 and 1.60 cfu/g/ml at the end of storage period respectively. Shelflife of 20 days was observed in unbranded lassi and butter milk samples where as shrikhand and branded untreated mishti doi showed shelf life of 45 and 30 days respectively. The branded UHT treated mishti doi and lassi showed spoilage after 60 days and 90 days respectively. However both butter milk and shrikhand samples had prolonged shelf life of 120 days. As per the present study, acidic condition and prolonged refrigeration of indigenous fermented milk products selects the psychrotrophic molds which might lead to defects and make the products unsafe for consumption.
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