STUDIES ON MICROBIOLOGICAL, BIO-CHEMICAL AND SENSORY CHANGES IN MARKET SAMPLES OF HALWASAN DURING STORAGE AT ROOM TEMPERATURE
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Date
2010
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Anand Agricultural University, Anand
Abstract
Sixteen samples of Halwasan were collected from 4 different manufacturers (K1, K2, K3 and K4) of Khambhat town market. From each of this source, samples were collected four times at different intervals and examined for microbiological, chemical and sensory profiles. They were stored at room temperature (30 ± 1 ºC) and analyzed for the same parameters at 3, 6 and 9 days of interval. Average total bacterial count
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Keywords
Dairy Microbiology, Study