1. Antibacterial Activity of Methanol Acetone Extract (MAE) Prepared from Acidophilus Milk against GIT Pathogens
2. Bacterial Flora of Raabdi - An Ethnic Fermented Milk Product from Rajasthan
3. Antibiotic Resistance in Lactic Acid Bacteria: A Major Food Safety Aspect
4. Antimicrobial Activity of Bacteriocinogenic Lactobacillus Casei SSP. Casei IS 24
5. Chemical Quality of Paneer Sold in Ahmennagar City (Maharashtra )
   
   
6. Comparison of Proximate Composition of Market and Laboratory Prepared Phirni Samples
7. Development of Probiotic Saccharomyces SPP Based Acidophilus Milk
8. Effect of Addition of Carrageen in Buffalo Milk on the Quality of Sandesh
9. Effect of Antibiotics on the Inhibition of the Growth Pattern of Lactococcal Strains
   
10. Effect of Antioxidants and Paraffin Wax on the Physico-chemical, Microbiological and Sensory Quality of Aerobically
    Packaged Buffalo Milk Paneer
    
    
11. Effect of Spices on Sensory Quality of Pedha
12. Influence of Certain Preservatives in Enhancing the Shelf–Life of Chhana
13. Microbiological Quality of Paneer Sold in Ahmennagar City of Maharashtra
14. Isolation and Characterization of Anti-listerial Bacteriocin Producing Lactobacillus acidophilus from Curd
15. HPLC Determination of Oxytetracycline Residues in Milk in and around Kolkata
    
    
16. Nutritional and Technological Qualities of Paneer based Dessert Prepared from Blending of Milk and Soymilk
17. Optimization of Growth Media for Single and Mixed Starter Cultures for the Preparation of Direct Vat Inoculum (DVI)
18. Performance of Lactococci and Lactobacilli Cultures after Adaptation in varied Salt Concentration
19. Sensory and Microbiological Characteristic of R.T. S Mango Milk Drink
20. Sensory Quality of Paneer Stored at 35 + 1o C
    
    
21. Stability and Effect of Aspartame in Burfi and Kalkand during Storage
22. Stability of Aspartame in Lassi and Flavoured Milk During Storage
23. Studies on Chemical Analysis of Malaipoori Production
24. Studies on p-D Galactosidase Activity of Starter Cultures during Manufacture and Storage of Cow Milk Dahi
25. Studies on Serotyping and Drug Sensitivity of Eschrichia Coli Strains Isolated from Channa based Milk Products
    
    
26. Study on Suitability of use of Lesser Yam (Dioscorea Esculenta) Burk Powder as Stabilizer in Paneer Making
27. The Quality Aspects of Ice Punch Prepared with Different Proportions of Lemon Juice and Alcoholic Liquor
28. Toxic Trace Elements: The Safety Aspect of Dairy Products
    
    
    

1. QSM-1
   Antibacterial Activity of Methanol Acetone Extract (MAE) Prepared from Acidophilus Milk against GIT Pathogens
   
   Naim, A., *Lawrence, R. and Ebenezer J. K.
   *Head, Department of Microbiology and Microbial Technology, AAI-DU, Allahabad.
   
   Lactobacillus acidophilus (n = 89) strains were isolated from different curd samples (n = 66) prepared from cow, buffalo and market (mixed) milk. The isolated strains were found to possess multi-drug resistance (MDR) to various antibiotics, being evident to be a probiotic. Methanol acetone extract (MAE) was obtained from acidophilus milk prepared from the probiotic strains of Lactobacillus acidophilus. The MAE extract was subjected to different temperature (0-800C) and pH (3 and 4) treatments for 30 min in order to evaluate the antibacterial activity of the extract against various GIT pathogens viz., Bacillus cereus, Bacillus subtilis, Listeria monocytogenens, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Proteus vulgaris and Shigella dysenteriae. Milk with 1% lactic acid was used as a control for the treatments. The temperature range of 40 - 600C was found to enhance the antibacterial activity of the MAE extract against the GIT pathogens with the maximum at 600C. The optimum pH was found to be 3.0 + 0.1. Gram negative bacteria were found to be more susceptible to MAE extract in comparison to Gram positive bacteria. However, MAE extract had exhibited a maximum activity against Listeria monocytogenes among the GIT pathogens studied. The effect of pH and temperature treatments of MAE extract against the GIT pathogens were found to be statistically significant (P<0.05). Thus the MAE extract obtained from the probiotic strains of Lactobacillus acidophilus possess a broad spectral antimicrobial activity which could be beneficial in the treatment of various bacterial diseases caused by GIT pathogens.
   
   
2. QSM-2
   Bacterial Flora of Raabdi - An Ethnic Fermented Milk Product from Rajasthan
   
   Anita R. Bhati, Kunwada S., Goswami P. and Bhatnagar, A.
   Department of Microbiology, Maharshi Dayanand University, Ajmer, Rajasthan
   
   Populations inhabiting the hot dessert of India and its fringes namely the states of Rajasthan and Haryana produce Raabdi - a delicacy obtained by fermenting bovine milk with indigenous millets especially jowar (Sorghum sp.) or bajra (Pennisetum sp.). Being fermented it is nutritive and easy to digest, may alleviate lactose intolerance associated with non-fermented milk products. It may also prove to be a good source of probiotic microorganisms surviving harsh tropical climate. On the other hand, if prepared in unhygienic conditions the rabri might contain harmful microorganisms causing health hazard. Keeping this in mind this study was undertaken to identify its microflora. Bacteria were isolated over nutrient agar from two types of Raabdi produced by traditional methods from jowar and bajra. Isolates were also obtained from the components used to prepare Raabdi including chhaach (butter milk), jowar and bajra and also from the completely finished product. It was observed that Gram-positive bacteria predominated the product and included both cocci and bacillary forms. Preliminary identification of these bacteria based on colony morphology, cell shape, sporulation and sugar fermentation indicated the presence of Bacillus species amongst the rod shaped bacteria. Streptococcus and Staphylococcus were also observed. Isolation of lactobacilli was also carried out on MRS agar. At this point of time, the identity of bacteria is being confirmed using biochemical and molecular tools.
   
   
3. QSM-3
   Antibiotic Resistance in Lactic Acid Bacteria: A Major Food Safety Aspect
   
   Vijendra Mishra
   Dept. of Biotechnology, Mody Institute of Technology and Science (Deemed University) Lakshmangarh, Sikar, 332311
   
   Lactic acid bacteria are commensal, non-pathogenic organisms, traditionally part of fermented foods having reputation as health promoters. These organisms enjoy GRAS (Generally Recognized as Safe) status and are used as probiotics in foods. Probiotics are live microbial cultures which when ingested in sufficient numbers provide benefit to consumer beyond basic inherent nutrition. The market size of probiotics and related products is increasing in western countries. Companies are also introducing such products in India as Amul, Nestle and Yakult etc. Since the organisms in such foods are consumed directly by human beings, as per WHO/FAO guidelines strict safety standards have to be followed before introducing any probiotic product in market. Antibiotic susceptibility of lactobacilli involved in these foods is significant safety aspect. Spread of antimicrobial resistance genes throughout human environment represents a major public health problem in developing and developed countries. Much attention on this aspect has been focused on pathogenic organisms; lactobacilli have received little attention in terms of their role as reservoir of drug resistance genes and ability to transfer these genes to human pathogens. It is thus necessary to investigate the extent to which lactobacilli present in raw and prepared foods can contribute to transfer of drug resistance. Food chain is considered to be an important route of transmission of antibiotic resistant bacteria between animal and human population. Plasmids and transposons are important genetic elements in transferring antibiotic resistance. In order to assess the significance and impact of such transmission, the incidence of antibiotic resistance bacteria in food and origin of their resistance genes have to be elucidated.
   
   
4. QSM-4
   Antimicrobial Activity of Bacteriocinogenic Lactobacillus Casei SSP. Casei IS 24
   
   Joshi, H., Singhal K. and Chaudhary, B. L.
   Department of Biotechnology, Mohanlal Sukhadia University, Udaipur- 313 001, Rajasthan
   
   The present study was conducted to screen antimicrobial substances produced by lactobacilli from various sources such as milk, curd infant stool etc. and to look for a potential effective measure to control food borne pathogenic bacteria. Out of thirty three isolates recovered on MRS agar, two isolates showed demonstrable antimicrobial activity against five strains of gram-positive bacteria, one strain of gram-negative bacteria and one strain of yeast tested as indicator organisms. The strain Lactobacillus casei IS 24, which has the strongest activity against Staphylococcus aureus was selected for further characterization. The antibacterial compound was found to be proteinacious in nature since it lost the activity when the supernatant was treated with trypsin. Results from the PCR and the PIB software based biochemical reactions confirmed the strain IS 24 as Lactobacillus casei ssp. casei. The strain was designated as Lactobacillus casei ssp. casei IS 24 and the antibacterial substance was named as caseicin 24. The MICs of the caseicin 24 ranged from 20 to 320 AU/ml against the diferent indicator microorganisms. Caseicin 24 was sensitive to heat treatment (60° C for 20 min) but was relatively stable at 30°C. The bacteriocin was active to various pH values from 4.0 to 6.0. Supplementation of glucose and peptone to MRS medium enhanced the production of caseicin 24. The optimal pH for production of caseicin 24 was 6.5, and the optimal temperature was 37oC. The maximum bacteriocin titre was obtained when the strain IS 24 was incubated for 24 h at 37oC. The bacteriocin producer IS 24 harbors one plasmid of 4.5 kb size. These results demonstrate the potential of Lactobacillus casei ssp. casei IS 24 as an alternative to food preservative in fermented foods.
   
   
5. QSM-5
   Chemical Quality of Paneer Sold in Ahmennagar City (Maharashtra )
   
   Dhole, P. T., Deokar, D. K., Pawar. R. D., and Patil, S. J.
   Dept. of Animal Science and Dairy Science, M.P.K.V. Rahuri 413722 ( M.S.).
   
   The seventy samples of fresh paneer from seven vendors of Ahmednagar city ( M.S.) were evaluated for chemical quality. The average moisture content of market samples of paneer was found in the range of 42.62 to 60.39 per cent. It was observed that, out of 70 samples, only one sample exceeded the limit of BIS specification for the moisture content. The average fat content in the market samples of paneer was found in the range of 21.60 to 23.50 per cent. Amongst the samples collected, 21 samples (30.0 % ) fulfilled the minimum standard fat content prescribed by BIS. The average protein content in market samples of paneer was found in the range of 15.06 to 20.33 per cent. No standards have been prescribed by the BIS for protein content in paneer. To make the awareness of quality of paneer in the market, the training to the small scale manufactures and vendors of paneer, needs to be organized by research institutes for production of excellent quality of paneer.
   
   
6. QSM-6
   Comparison of Proximate Composition of Market and Laboratory Prepared Phirni Samples
   
   Kumar, S. and Paul, S. C.
   Department of Dairy Technology, Faculty of Dairy Technology, W. B. U. A. F. S., Mohanpur – 741 252.
   
   Phirni is a heat desiccated cereal based sweetened indigenous dairy product, commonly found in Northern India and Hyderabad but popular in countrywide. Payasm, Kheer, Basundi is the similar product profile of Phirni. Commonly buffalo milk with rice in the form of flour/paste/suji, cane sugar and additives like cardamom powder, kaju powder, rose water etc used for Phirni preparation. A market survey has been done in Kolkata and surrounding area for analysis of chemical composition. The moisture, fat, protein, lactose, sucrose, total ash and other carbohydrate were 58.95±3.54, 8.14±0.14, 6.12±0.04, 6.17±0.08, 13.39±0.89, 1.53±0.55 and 5.56±0.53 respectively. The Phirni prepared in laboratory from buffalo milk as well as cow milk with rice in the form of paste, ground sugar, cardamom powder @ 4%, 12%, 1% and 6%, 12% and 1% for buffalo and cow milk respectively. The proximate composition such as moisture, fat, protein, lactose, sucrose, total ash, other carbohydrate were 62.24±0.30, 7.45±0.14, 5.26±0.16, 6.37±0.05, 13.71±0.18, 1.40±0.18, 3.37±0.37 and 64.21±0.29, 5.63±0.22, 4.56±0.18, 5.39±0.22, 13.09±0.25, 1.72±0.07, 5.39 ±0.14 for buffalo and cow milk laboratory prepared Phirni respectively. The overall acceptability of laboratory prepared buffalo and cow milk Phirni were 7.42 ±0.25 and 7.31 ±0.06 respectively.
   
   
7. QSM-7
   Development of Probiotic Saccharomyces SPP Based Acidophilus Milk
   
   Dixit, K. and Gandhi, D. N.
   Dairy Microbiology Division, National Dairy Research Institute, Karnal-132001.
   
   Among yeasts, Saccharomyces is one of the potential probiotic genus with known non-pathogenic nature. Saccharomyces spp cannot ferment lactose so they develop in milk as a secondary flora, after bacterial growth. Lactic acid bacteria (LAB) ferment milk lactose through hydrolysis to glucose and galactose. The glucose moiety is fermented to lactic acid. Saccharomyces spp can be benefited by the metabolic products of milk sugar fermented by lactic acid bacteria and the presence of organic acids, which can easily be utilized. In present study Saccharomyces spp were isolated from different dairy products (kefir, dahi and cream) and fruits (grapes and lychee). Sixty isolates were biochemically characterized out of sixty seventeen were screened for their in-vitro probiotic properties. Among seveteen isolates seven were selected for the preparation of acidophilus-yeast milk and among seven isolates 3 were used for final product formulation. Preparation of acidophilus-yeast milk was done according to standardized technique with slight modification. Microbiological (microbiological count of Saccharomyces spp and L.acidophilus) and chemical (lactic acid estimation, pH and acidity) examination of product were done at particular intervals i.e. 0h, 6h, 12h. Storage study of 10 days has also been done. It was observed that incorporation of probiotic Saccharomyces spp show synergistic effect by the enhanced growth of lactic culture in fermented dairy products with an increased probiotic property.
   
   
8. QSM-8
   Effect of Addition of Carrageen in Buffalo Milk on the Quality of Sandesh
   
   Sanual, M. K., Paul, S. C., Gangopadhyay, S. K., Dutta, S. K. and Das, S.
   Department of Dairy Technology, W.B.U.A.F.S. Mohanpur -741252.
   
   Feasibility of preparing an acceptable quality sandesh from buffalo milk added with carrageenan was studied. Buffalo milk standardized to SNF: Fat ratio of 1.4 was coagulated at 70° C with 1 % citric acid solution followed by drainage of whey. Prior to coagulation, carrageenan was separately added to milk at 0 (control), 0.075, 0.100 and 0.125% levels. The chhana thus obtained was passed through a grinder and mixed with 1.5% wheat flour followed by kneading to obtain a smooth textured chhana. Sandesh was prepared after adding 25% of ground cane sugar to chhana which was cooked for sufficient duration by slow heating. Level of carrageenan was directly related to yield, moisture content and titratable acidity, and inversely related to the contents of fat, protein, total carbohydrate, ash and free fatty acids. There was reduction in hardness, factorability, cohesiveness and chewiness in sandesh prepared by adding carrageenan as compared to control Addition of stabilizer had beneficial effect on the body and texture, colour and appearance as well as overall acceptability of the treated samples. However sample without any addition of carageenan (control) scored highest for flavour. Result indicated that addition of 0.1 % of carrageenan to buffalo milk before coagulation considerably improved the quality of sandesh as compared to control and other levels of carrageenan.
   
   
9. QSM-9
   Effect of Antibiotics on the Inhibition of the Growth Pattern of Lactococcal Strains
   
   Khemaria, P., Singh, S. and Rai, M.
   Indian Institute of Vegetable Research, Post Bag No. 01, P.O. Jakkhini (Shahanshahpur) Varanasi (U.P.)–221 305.
   
   Probiotics “the live microbial feed supplement” affects beneficially the host animals including human by improving its intestinal microbial balance. There are several bacteria and yeast that are used as probiotics in which Lactococcus is important one. Lactococcus that are used or are being developed as probiotics include L. lactis, L. lactis ssp. cremoris, L. lactis ssp. lactis NCDO712 , L. lactis ssp. lactis NIAI527, L. lactis ssp. lactis NIAI8W, L. lactis ssp. lactis biovardiacetylactis ATCC13675. Lactococcus retains the intestinal beneficial microflora by producing antimicrobial nisin in intestinal tract. But several reasons are there which disturb the normal microfloral balance of intestine such as bacterial infection, alcohol, poor diet, stress, antibiotics treatment, travelling etc. The entire above, antibiotic is important reason. Generally, antibiotics are taken to treat different kind of infection but on the other hand, it adversely affects the normal microflora of intestine leading to diarrhea, constipation and several other problems. So to remain intestine full with normal microflora regular consumption of probiotics may be a good alternative against the adverse effect of antibiotics treatment. Thus, in the present study the effect of antibiotics on the inhibition of growth of Lactococcal strains was studied and it was observed that most of the antibiotics adversely inhibit the Lactocccal strains of intestine leading to washout the normal microflora from intestinal tract.
   
   
   
10. QSM-10
    Effect of Antioxidants and Paraffin Wax on the Physico-chemical, Microbiological and Sensory Quality of Aerobically
    Packaged Buffalo Milk Paneer
    
    *Sunil, K., **Rai, D. C. and *Verma, D. N.
    *Dept. of LPT, College of Veterinary & AH, NDUA& T, Faizabad.
    **Dept. of AH & D, Inst. Agril. Sci., BHU, Varanasi.
    
    The effect of incorporation of antioxidant butylated hydroxyl anisole (BHA) plus butylated hydroxyl toluene (BHT) in 1:1 ratio and paraffin waxing were studied on the physico-chemical, microbiological and sensory attributes of aerobically packaged buffalo milk paneer. For this four treatment were conducted (i) control (neither milk containing antioxidant nor paneer dipped in paraffin wax (ii) paneer made from milk containing 100 ppm BHA and 100 ppm BHT but not dipped in paraffin wax (iii) paneer made from milk containing no antioxidant but dipped in paraffin wax for 5 seconds (iv) paneer made from milk containing both antioxidants and dipped in paraffin wax. Samples thus prepared were packaged aerobically and kept at refrigeration temperature (4±10C). Samples were drawn and analyzed for different parameters every three days under strict hygienic condition up to 15 days. Study revealed that total plate count of all the samples increased with advancement of storage period however, the counts were significantly (P<0.05) lower in group (IV). Addition of antioxidants and paraffin waxing significantly (P<0.05) reduce the microbial load and thiobarbituric acid value. All the samples were quite acceptable up to 9th day of storage, after that control were rated lower for appearance, flavour and overall acceptability. Paneer samples of group 4 remained quite acceptable during the entire storage period. Non significant numbers of coliform were detected up to 6th day of storage however, their permissible limit exceeds from 12th day onward in untreated sample.
    
    
11. QSM-11
    Effect of Spices on Sensory Quality of Pedha
    
    Ahire, J. N., Mane, S. H. and Kankhare, D. H., College of Agriculture, Dhule (M.H.).
    
    Pedhas are generally prepared by small scale confectioneries. Because of intermediate moisture range and non acidic nature, spoilage in pedhas mostly caused by growth of surface yeast and molds. Recently, there has been more focused interest in discovering new natural antimicrobials. Therefore, cardamom nutmeg and turmeric were tried @ 0.25,0.50,0.75 and 1.0% while saffron was tried @ 0.5,0.1,0.015 and 0.02%. These levels were tried to assess sensory quality of Pedha with the addition of herbal preservatives. All above preservatives were mixed at the last stage of manufacturing of khoa. The results showed that cardamom C2 (0.50%) was highest in flavor and colour and appearance score. The flavor score of turmeric added pedha judges accepted up to 0.25% level of turmeric. However, the flavour score (8.50) and colure score (8.33) of was found to be higher for S3 (0.15).
    
    
12. QSM-12
    Influence of Certain Preservatives in Enhancing the Shelf–Life of Chhana
    
    Yadav, B. L. and Gupta, M. P.
    U.P. Pt. Deen Dayal Upadhyay Pashu Chikitsa Vigyan Vishwavidyalaya evam Go Anusandhan Sansthan, Mathura-281001.
    
    Chhana samples prepared from milk of Sahiwal cows were treated with certain preservatives namely , calcium propionate, potassium sorbate and sodium benzoate at graded levels, viz 0.32, 0.20 and 0.10 percent, respectively. Other lots of the same samples were teated with 50 percent concentrations of the above preservatives. These samples were stored at room (25 0C) and refrigeration (7 0C) temperatures, to assess changes in the shelf- life of chhana. During storage period, changes in sensory attributes and chemical (total solids, fat and protein) and microbiological (SPC, Coliform, lipolytic, proteolytic and yeast and mould counts) qualities of the product were monitored at regular intervals. On the basis of various data pertaining to the changes in sensory, chemical and microbiological attributes, the shelf – life of chhana was found to be increased two- fold both at room and refrigeration temperatures. The 100 percent concentration of the used preservatives were found more effective than their 50 percent levels. However, 50 percent levels of the above preservatives could also be employed for extending the shelf- life of product to a notable extent (5-6 days at room temp. and 13-14 days at refrigeration temperatures).
    
    
13. QSM-13
    Microbiological Quality of Paneer Sold in Ahmennagar City of Maharashtra
    
    Dhole, P. T., Pawar, B. K., Desale, R. J. and Pawar. R. D.
    Dept. of Animal Science and Dairy Science, M. P. K. V. Rahuri – 413 722 (M. S.).
    
    The seventy samples of fresh paneer from seven vendors of Ahmednagar City ( M.S.) were evaluated for microbiological quality. The average standard plate counts of market samples of paneer were ranged from 1 x 104 to 224 x 105 c.f.u. /gm. Amongst the seventy samples, only four samples ( 5.7% ) met the BIS specification. The average coli form counts in the market samples of paneer were found in the range of 12.6x 10 3 to 23.2 x 10 3 c.f.u./gm. Amongst the samples collected only two samples ( 2.8% ) fulfilled the BIS specification. The yeast and mould counts in market samples of paneer were ranged between 1 x 102 to 99 x 102 c.f.u. / gm. Amongst the samples collected only four ( 5.7% ) samples, met the standards prescribed by BIS for the yeast and mould counts for paneer. To improve the prevailing quality of paneer in the market, it is necessary to extent the training to the small scale manufactures of paneer about the good manufacturing practices.
    
    
14. QSM-14
    Isolation and Characterization of Anti-listerial Bacteriocin Producing Lactobacillus acidophilus from Curd
    
    *Lawrence, R., Junaid, M. and Ebenezer, K. J.
    *Head, Department of Microbiology & Microbial Technology, AAI –D U, Allahabad
    
    Bacteriocin producing strains of Lactobacillus acidophilus (n=6) were isolated from curd samples (n=50) in the present study. Of the six strains of L. acidophilus, the cell free–culture supernatant of one isolate (LA6) was found to possess maximum antilisterial activity against Listeria monocytogenes, Listeria grayi and Lisetria ivanovii. The cell free–culture supernatant of the L. acidophilus strain (LA6) was subjected to different time (15 min, 30 min, 45 min and 60 min) temperature (70 °C, 100 °C and 121 °C) and pH (3.0, 5.0, 6.0, 7.0, 8.0 and 10) treatments in order to characterize the antilisterial activity. Simultaneously a parallel trial with bacteriocin producing reference strain of L. acidophilus was conducted in the study. The antilisterial activity of bacteriocin produced by L. acidophilus strain (LA6) was found to be maximum at 15 min and 30 min at all the temperatures tested. Similarly the bacteriocin activity was observed at wide range of pH (3 – 8) with an optimum of pH 6.0. The L. acidophilus strain (LA6) isolated in the present study was found to possess potent antilisterial activity incomparison with the reference strain. Since the bacteriocin produced by the L. acidophilus strain (LA6) was found to be thermostable and tolerant towards wide range of pH it could be recommended as biopreservatives in a wide range of food products.
    
    
15. QSM-15
    HPLC Determination of Oxytetracycline Residues in Milk in and around Kolkata
    
    *Kumar, A., Kumar, R., Pramanik, A. K., Mandal, T. K.
    Dept. of Veterinary Public Health, Dept. of Dairy Microbiology, W. B. University of Animal and Fishery Sciences, Kolkata.
    
    Oxytetracycline is the most common drug used in veterinary medicine, though it is a wonder drug in animal treatment but it is banned in humans due to its health hazards. But we are constantly exposed to oxytetracycline residues through foods of animal origin particularly milk. The aim of this study was to establish a method of detection by HPLC which should be easiest, sensitive and cost effective. The method to detect Oxytetracycline residues in milk were established on HPLC having column calibration C18 (2) 100A, 250×4.6 mm (RP) and UV detector. The method was standardized for milk and milk products. The limits of detection and recovery percentage were determined to be 0.062 and 0.050 ppm and 94%, 88% respectively. Total 1000 milk, 500 milk samples from the market within Kolkata and 500 samples from the adjacent market of kolkata were collected. Out of which 125 milk samples from the market within Kolkata region and 121 milk samples from the market adjacent to kolkata were having oxytetracycline residues more than maximum permissible level (MRL) of 0.1 ppm in milk (FAO). The mean residues in various samples were determined to be 45.64 ± 11.17 ppm in the milk from kolkata region and 41.86 ± 0.62 ppm in the milk from adjacent to kolkata region. This study confirmed widespread misuse of oxytetracycline in animal treatment and lack of implementation of recommended withdrawal times. The result of this study also emphasized that strict regulation for the use of antimicrobial drugs as well as the inspection of milk prior to marketing..
    
    
16. QSM-16
    Nutritional and Technological Qualities of Paneer based Dessert Prepared from Blending of Milk and Soymilk
    
    Yadav A., Sheikh, S., Chandra, R., Yadav, N. Paul, V. and Verma, A.
    Allahabad Agricultural Institute-Deemed University, Allahabad. U.P.
    
    The present research work was conducted with the objective to study the feasibility of using soymilk and standard in various proportions for the development of paneer based dessert. Sensory evaluation of the paneer based dessert was carried out by using nine point Hedonic Scale. The protein, ash and moisture content of the product were determined by AOAC (1980) method. The fat content of the milk sample was determined by Gerber method and total carbohydrate was calculated by difference. Soymilk was blended with standard milk in the ratio of 1:1, 1:2, 1:3 and 1:4 and served as T1, T2, T3 and T4 respectively. A blend of soymilk and standard milk in the ratio of 1:3 (T3) was found to be best in terms of flavour and taste as well as overall acceptability of the paneer based dessert. The other treatments also yielded acceptable results. The paneer-based dessert prepared from the blend (1:3) was found to have higher protein, lower fat and total carbohydrate content as compared to the standard milk paneer based dessert.
    
    
17. QSM-17
    Optimization of Growth Media for Single and Mixed Starter Cultures for the Preparation of Direct Vat Inoculum (DVI)
    
    Kumar, K. and Gandhi, D. N.
    Dairy Microbiology Division, National Dairy Research Institute, Karnal -132 001
    
    Direct vat inoculum (DVI) cultures are highly concentrated cultures that are made up of single as well as mixtures of defined strains in optimum proportions. These ready to use cultures obviating the need to prepare mother or bulk cultures and thus have the advantages of improved quality, ease of use, less rejections and reliability and yields. These concentrated DVI cultures are used for manufacturing of Cheese, Yoghurt, Acidophilus Yoghurt, Dahi and other variants of dairy products. DVI starter cultures are highly concentrated active cultures containing 1011-1012 cfu/ml. In the present investigation, efforts have been made to develop a simple and inexpensive medium for single as well as mixed starter culture. Optimization of growth media for single as well as mixed cultures for maximal cell production was carried out using cheaper carbon and nitrogen source. Skim milk is used as a key component due to its growth promoting ability, presence of all nutrients and easy availability. Skim milk with varying concentration of yeast extract (0.5, 1.0, 1.5%) and glucose (0.5, 1.0, 1.5%) was used to develop a medium, which contribute maximum biomass production. L. acidophilus showed maximum viable counts in SYG (skim milk, yeast extract, glucose) medium comprising of skim milk (10%) supplemented with 0.5% yeast extract and 1% glucose. About 5-fold increase in viable cell count were observed in SYG media than other formulated media. Mixed cultures of L. acidophilus and S. thermophilus showed same pattern of growth in SYG media with little higher viable cell count than single culture. The SYG medium can be used as a low-cost alternative to MRS for producing high cell yields of Lact. acidophilus and miexed culture of L acidophius and S. thermophilus.
    
    
18. QSM-18
    Performance of Lactococci and Lactobacilli Cultures after Adaptation in varied Salt Concentration
    
    Tripathi, A. K., Rathore, J., Chandrakar, N. and Singh, K. C. P.
    College of Dairy Technology, Indira Gandhi Agricultural University, Raipur (Chhattisgarh) 492 006 India.
    
    Studies were conducted to overcome the problem of salt induced injury in some of lactic acid bacteria (Lactococci and Lactobacilli) by the process of passaging from lower to higher salt concentration (% NaCl) in medium (broth). There was a considerable stimulation in growth (O.D.) and acid production (L.A.) by the lactic cultures on transferring in the broth containing salt concentration from 0% to 4.5%. After passaging of the test culture in growth medium added with varied salt percentage in ascending order i.e. from 0% (without salt), 0.4%, 0.5%, 0.75%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0% and upto 4.5%. The observations were noted in terms of optical density (O.D.) representing growth and titratable acidity (T.A.) as lactic acid representing the activity of the rest cultures. After the incubation of test cultures at the optimum growth temperature, observations were recorded at different time interval i.e. 6h, 12h, 18h, 24h, and 48h for the test cultures viz., Lactococcus lactis ssp. diacetylactis DRC1,& DRC2 , Lactococcus lactis ssp. cremoris C1 Lactococcus lactis ssp. lactis C10 and Lactobacillus acidophilus ATCC-4356, respectively. The optical density (O.D.) and titratable acidity (T.A.) was compared and conclude about the proper ratio of growth and activity of the cultures, respectively. By the observations recorded it could be concluded and suggested that repeated passaging of culture at different salt concentration (in broth) in ascending order could help in inducing salt tolerance in cultures. Such salt tolerant cultures were able to maintain the quality of fermented milk products during manufacture in adverse condition.
    
    
19. QSM-19
    Sensory and Microbiological Characteristic of R.T. S Mango Milk Drink
    
    Deepmala, Chauhan, A. K., Gupta, D. and Chhabra, P.
    Dairy Science & Technology Department, J.V. College, Baraut-250 611 (U.P.).
    
    A blend of mango pulp & milk is delicious & popular drink during summer months when fresh mangoes are not available in the market, the preserved mango pulp can be used to preserve such mango milk blends, the most popular being mango milk drink. The mixture of mango milk in ready to serve form is considered as a very valuable formulation in health and nutrition mango milk drink is extremely popular in the northern parts of India. Since surplus milk is available in this region, it could be utilized by producing a nutritious product in combination with mango pulp. Mangoes are rich in anti-oxidant, (Vitamin A and Vitamin C) which play an important role in the prevention of cancer and heart diseases. On the other hand, milk is regarded as a merely perfect food for all ages of human beings. It is a rich source of milk proteins, milk fat, lactose, minerals and most of the water soluble and fat-soluble vitamins. The combination of both would supplement nutritional value of a ready to serve drink.
    
    
20. QSM-20
    Sensory Quality of Paneer Stored at 35 + 1o C
    
    Kankhare D. H., Ulmek B. R., Rasane D. S., Mane S. H. and Jadhav S. V.
    Department of Animal Science & Dairy Science, Mahatma Phule Agricultural, University, Dhule (M.S.) – 424 001
    
    Paneer is an important Indian dairy product having limited shelf stability. Paneer is used as a base material for the preparation of a large number of culinary dishes as it is highly nutritious. Owing to its high moisture content it suffer from very short shelf life (average 1-2 days at room temperature).An attempt was made to utilized long recognized potential of microwave technology (425 watts for 5 min) with chemical preservative (Sorbic acid 0.1%) and Nisin (100 RU/g) in combination and alone in order to extend shelf life of paneer under 35 + 10C temperature. Sorbic acid treated samples either individually or in combination with nisin, microwave treatment had an acceptable flavour upto 4th day, but their score was slightly < 7. Major flavour defects noted in treated paneer during storage was putrid/cheese flavour which was mostly due to microbial growth. Body & texture was significantly affected on all days of storage. Because of microwave heating moisture content in paneer slightly reduced making it little harder and rubbery. No sample was rejected due to damage caused to the body and texture of paneer. Considerable decreases in color appearance score of paneer samples was observed as storage period prolonged. Microwave treated samples had significantly lower score due to slight dull color and uneven surface while rest of sample scored better. As regards overall acceptability of the paneer samples, it was noticed that on fourth day, T7 (microwave + sorbic) and T8 (microwave + sorbic acid + nisin ) had highest scores as 7.22 and 7.23 respectively. In general, it is seen that paneer could be stored upto four days at room temperature when treated with sorbic acid cum microwave heating (T 7). Similar results for T8 (all three treatments given together) were observed.
    
    
21. QSM-21
    Stability and Effect of Aspartame in Burfi and Kalkand during Storage
    
    Gawande, H. M., Arora, S., Patil, M. R., **Khedkar, C. D. and *Sharma, G. S.
    *Principal Scientist, DC Division, NDRI, Karnal.
    **Assistant Professor, College of Dairy Technology, Pusad.
    
    Aspartame was used in the manufacture of burfi and kalakand, instead of sucrose. Optimum level of aspartame was found to be 0.065% in burfi and kalakand on the basis of sensory evaluation. Aspartame sweetened dairy products possessed the same sensory properties during storage. Significant increase in acidity of control as well as aspartame sweetened products was observed during storage. However, a slight drop in pH was observed in all samples on storage. Aspartame sweetened burfi and kalakand ranked lower in various textural attributes at all period of storage. The compactness of the network decreased with the use of aspartame in burfi and kalakand as evident from SEM Total plate counts were higher in aspartame-sweetened products than their corresponding control throughout the storage period. A solid phase extraction method was standardized for the isolation of aspartame in dairy products. HPLC analytical conditions were standardized for separation of aspartame and its degradation products diketopiperazine and L-phenylalanine. HPLC analysis established that aspartame did not degrade in burfi, kalakand during storage establishing its stability in these products. On 5th and 7th days of storage aspartame recovered were 75% and 62% respectively. The degradation product identified was aspartylphenylalanine.
    
    
    
22. QSM-22
    Stability of Aspartame in Lassi and Flavoured Milk During Storage
    
    *Arora, S., *Sharma, V., Gawande, H., **Wadhwa, B. K., George,V., **Sharma, G. S. and ***Singh, A. K.
    *Sr. Scientists, Dairy Chemistry Division, NDRI, Karnal.
    **Principal Scientists, Dairy Chemistry Division, NDRI, Karnal.
    ***Scientist (Senior Scale), Dairy Technology Division, NDRI, Karnal.
    
    Sucrose was successfully replaced with the sweetener aspartame for the preparation of lassi and flavoured milk. Aspartame at a level of 0.07% in flavoured milk and 0.08% in lassi on milk basis scored highest in terms of sweetness perception and resembled control with sucrose. Analytical conditions were standardized for the solid phase extraction of aspartame and its degradation producs followed by reverse phase HPLC. Recovery of the method was 90-97%. HPLC analysis of stored lassi samples revealed no degradation of aspartame establishing its stability and hence its sweetness on storage. However, in case of flavoured milk, aspartame level remained unchanged upto 3rd day of storage. On 5th and 7th days of storage, recovery of aspartame was 75% and 62% thereby indicating 26% and 38% loss, respectively. The degradation product identified was aspartylphenylalanine.
    
    
23. QSM-23
    Studies on Chemical Analysis of Malaipoori Production
    
    *Pandey, R. K., Singh, S., **Singh, D and Chaubey, A. K.
    *Department of A. H. & Dairying, B. H. U., Varanasi., **Senior Lecturer, M. M. Town Degree College, Ballia.
    
    The present investigation pertaining to manufacture of malaipoori was carried out in the Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi. Samples for Malaipoori production were prepared from cow, buffalo and mixed milk using 4, 8 and 12 percent level of sugar on product weight bases. All samples were subjected for chemical analysis to judge the composition and quality of the product. The average moisture content of malaipoori in M1, M2 and M3 groups of milk was 18.730 ± 0.157, 20.825 ± 0.091 and 20.089 ± 0.91 per cent respectively. The moisture content decreased (p < 0.05) as fat per cent increases in the milk. The average protein content in sugar group S1, S2 and S3 were found to be 9.438 ± 0.028, 8.736 ± 0.016 and 8.462 ± 0.16 per cent respectively. The difference in these values from M1 to M2, M1 to M3 and M2 to M3 was significantly very high (p < 0.01). The average total solids (TS) content in sugar group S1­, S2 and S3 were found to be 77.973 ± 0.28, 81.969 ± 0.016 and 85.966 ± 0.016 per cent, respectively. The interaction effect of different milk and sugar level was the minimum (75.973%) in combination group M1S1 and maximum (12.470%) in M1S3.The average ash content of malaipoori samples prepared from milk group M1, M2 and M3 were recorded as 2.135 ± 0.003, 2.204 ± 0.004 and 2.216 ± 0.004 per cent, respectively. The average ash content in group S1, S2 and S3 was 2.135 ± 0.008 (2.204 ± 0.004) and 2.216 ± 0.004 per cent respectively. The ash content in the samples increased significantly (p < 0.01) as levels of sugar increased in the malaipoori.
    
    
24. QSM-24
    Studies on p-D Galactosidase Activity of Starter Cultures during Manufacture and Storage of Cow Milk Dahi
    
    *Rakesh Kumar, *Binita RaniI, **Misra, A. K. and ***Dave, J. M.
    *SPS, K.V.K. (R.A.U. Pusa), Barh, Patna *Faculty of Dairy Technology, W. B. U. A. F. S., Mohanpur, Nadia, W.B., ***S.M.C. Collage of
    Dairy Science Anand, Gujrat.
    
    The work was undertaken with a view to assess the feasibility of three promising selected strains of Streptococcus thermophilus namely D-3 (Cl), MD-2 (C2) and MD-8 (C3) for p-D-galactoctosidase activity during manufacture and storage of cow milk dahi. Whole cow milk was adjusted to 12 (T1) 15 (T2) and 18 (T3) percent total solids respectively, and 3 percent fat. The standardized milk having individual level of milk solids was divided further into three equal parts. To each of these, D-3, MD-2 and MD-8 strains were individually added as inoculum in the vat (2 percent), filled in polysterene cups having lids and then incubated at 40±1 Dc. p-D-galactosidase activity was measured at 4th and 6th hours of incubation.All Samples were transferred to refrigerator (5-7DC),and kept for 12 hours to restrict the growth of starter cultures. For assessing p-D-galactosidase content in cow milk dahi at ambient temperature of storage (37±1 DC), the samples were drawn at 0, 12, 24 and 48 hours of storage and in case of refrigerated storage (5-7DC), the samples were drawn at an interval of 0,6,12 and 18 days of storage. p-D-galactosidase activity was highest in dahi with MD-2 and MD-8 cultures as compared to D-3 culture during manufacture and storage at both the temperatures. The p-D-galactosidase content decreased at 6 hour in all the combinations of culture and total solids. C2 and C1 culture showed significant rise (p<0.05) in the level of enzyme with the increase in T.S. at all the three levels. It can be concluded that although all the three culture showed decreasing levels of enzyme on storage, considerable quantities of the enzyme remains in the product during the first 6 days at refrigerated storage and 24 hours at ambient storage. However the level of enzyme observed at the end of 18 days of storage (5- 7DC) of the product was higher than that observed under ambient storage conditions for 48 hours in all the combinations. Use of MD-2 and MD-8 can be recommended for dahi manufacture.
    
    
25. QSM-25
    Studies on Serotyping and Drug Sensitivity of Eschrichia Coli Strains Isolated from Channa based Milk Products
    
    Kumar, R., Maity, T. K. and Misra, A. K.
    Department of Dairy Microbiology, Faculty of Dairy Technology, W. B. U. A. F. S., Mohanpur, Nadia, 741252.
    
    Channa based milk products are very much popular in eastern part of India and gaining popularity in other parts of the country. A vide variation in the method of manufacture, microbial quality and the shelf-life of these traditional channa based sweets was observed by different research findings as recorded in literature. Considering these sweets as a potential carrier of some entero-pathogenic microganisms. The present study was undertaken to isolate and identify Escherichia coli isolates and to examine them for their drug sensitivity. 60 samples of four channa based sweets namely; rassogolla, kanchagolla, narampak sandesh and karapak sandesh (total 240 samples) were collected from different part’s of Kolkata. After examining the morphological characteristics and biochemical screening of isolated strains, 79 isolates of E. coli were identified. 36 isolates were selected for serotyping after identifying the presence of three antigens O, H and K. Results showed that kanchagolla had the highest number of isolates followed by rassogolla, narampak sandesh and karapak sandesh. It was also observed that all the product have ‘O’ antigens. Out of 10 typable E. coli of kanchagolla, 2 were verotoxigenic E. coli (09, 02), 6 were enterotoxigenic E. coli (041, 03, 025, 0156, 0115 and 0173) and 2 were enteroinvasive E. coli (0172, 026). Out of 7 typable E. coli of rossogolla, 2 were verotoxigenic E. coli (05, 0145) and 3 were enteroaggregative E. coli (028). Among 4 typable E. coli of namakpak sandesh 2 were enteroaggregative E. coli (0173, 076), 1 enterotoxigenic (0115) and 1 enteropathogenic E. coli (0111). Out of 2 typable E. coli of Karapak Sandesh 1 was enteroaggregative E. coli (036) and other was enteroinvasive E. coli (026). In case of drug sensitivity, all the typable E. coli strains showed positive drug sensitivity against ampicillin (Am), ofloxacin (Of), norfloxacin (Nx), gentamycin (Gm) and ciprofloxacin (Rc). Diameter of clear gone varies from 15-26 mm. It can be concluded that the presence of pathogenic strains of E. coli in channa based products have a great public health significance and manufacturers should take proper attention during the manufacturing operation of these sweets to avoid contamination of pathogenic E. coli.
    
    
    
26. QSM-26
    Study on Suitability of use of Lesser Yam (Dioscorea Esculenta) Burk Powder as Stabilizer in Paneer Making
    
    Nalkar, S. D., Bhambure, C. V., Patil M. R. and Padghan, P. V.
    Assistant Prof. Dept of Animal Biotechnology, College of Agricultural Biotechnology, Loni.
    
    Utilization of lesser yam (dioscorea esculenta) bark powder as paneer stabilizers is studied to find out its suitability on commercial level. The study was undertaken to study impact of these hydrocolloids on physicochemical, organoleptic quality and yield of paneer. It was observed that the addition of stabilizer decreases the TS content as against the paneer with no stabilizer. Further, moisture retention, fat, FDM and acidity showed rising trend with increase in the level of stabilizer but the total solids content decreased with increased in the level of stabilizer. The sensory score of raw paneer of different treatments with respect to flavor, body and texture and appearance was observed as 7.3 in T1L3 to 8.0 in T2L2, 7.6 in T1L3 to 8.3 in T1L2 and 7.6 in T1L1 to 8.0 in T2L2 respectively. The yield of paneer in different treatments under study varies from 12.87 % in T0L0 to 15.40 % in T1L3 (LESSER YAM @ 0.30 %). From the results it could be inferred that the use of lesser yam powder at 0.30 % level yields the paneer of desirable quality at comparatively low cost than that of the paneer with no stabilizer..
    
    
27. QSM-27
    The Quality Aspects of Ice Punch Prepared with Different Proportions of Lemon Juice and Alcoholic Liquor
    
    Thakur S. N., Ganikapati, R., Chandra, R. and Singh, A.
    College of Food and Dairy Technology, AAI-DU, Allahabad-211007 (U.P.).
    
    Frozen dessert is an enjoyable, energy giving food. Punch is both a ‘food’ and ‘refreshment’. Punch containing alcohol which may act as an ‘appetizer’. The primary objective of present investigation was to optimize a technique for manufacture of punch and to find out optimum level of alcoholic liquor in punch. The punch thus made was analyzed for physico-chemical characteristics and sensory evaluation. From the results it can be concluded that the punch can be suitably made by using different proportions of lemon juice and alcoholic liquor. Amongst the different proportions a level of 8% alcoholic liquor and 12% lemon juice was found to be most acceptable because of better flavour and taste.
    
    
28. QSM-28
    Toxic Trace Elements: The Safety Aspect of Dairy Products
    
    Patil, M. R., Khedkar, C. D. and Bajad, D. N.
    College of Dairy Technology, Pusad (M.S).
    
    Trace elements may be essential or they may be detrimental if ingested in high concentration. Heavy metal concentration in food basically depends on the geographical area, the industrial activity and the fertilizers used in agriculture. The present study was carried out to establish the levels of Toxic trace elements in dairy Products. The sources of contamination may signify the presence of heavy metals in milk and dairy products, which are important part of human nutrition. Though, milk and milk products are considered to be practically free from toxic trace metals, during manufacturing, processing and packaging at the dairy plant, milk and milk products are unlikely to be contaminated with these elements to any great extent. Increasing attention has been given in the recent years by the health authorities and public in general to the risk connected with contamination of the environment with the heavy metals. Special attention has naturally been given to the content of the toxic trace elements in food. The main elements of interest for food safety are arsenic, cadmium, lead and mercury, which are present in dairy products but at very low concentration.