Micro-biological qualities of whey based mango beverage by using sugar and essence.
Ramji Lal, Yadav M. P. S., Chauhan A. S., Upadhyay P. K.
Author Affiliation: Department of Animal Husbandry & Dairying, C S A University of Agriculture & Technology, Kanpur - 208 002, India.
Journal of Experimental Zoology, India 19 : 373-376
Abstract : This study was conducted to evaluate the effect of three different levels of sugar (9%, 10% and 11% v/wt basis) and various three various levels of essence (0.1 ml, 0.2 ml and 0.3 ml) used for the preparation of whey beverage, these samples were stored at 50 C and evaluate the three species of microorganism (standard plate count X 105 Cfu/ml, coliform count X 102 Cfu/ml and yeast & mould count X 102 Cfu/ml). This evaluation process replicated three times. The main effects (sugar and essence) were found to be significant (P0.05, CD=0.2476) and interaction effect SPC was also significantly affected (P0.05, CD=0.429) but coliform count and yeast and mould count found to be non- significant of the microbial quality of mango based whey beverage. The effect of sugar on whey beverage found as higher population of micro organisms were noticed with lower concentration of added sugar. Sugar is reacting as retarding substance for microbial growth. The effect of essence on microbial quality of mango based whey beverage found to be significant. In this product, the added sugar and essence with optimum levels retards the population and contamination intensity of micro-organism, by this whey beverage remains fit for human consumption. It was recommended that best quality of whey beverage can be obtained by using optimum concentration of sugar with optimum level of essence for preparation of the beverage, when it stored at 5°C.