Yadav, B. S.Agarwal, Nisha2016-11-232016-11-232007http://krishikosh.egranth.ac.in/handle/1/87178Sweets are common delicacies prepared and consumed since ages. These contains sugar and in many cases are supplemented with milk solids. Being rich sources of nutrients and high water activity, these products are extremely vulnerable to contamination with spoilage and pathogenic organisms if subjected to advertent and inadvertent abuse during different stages of their processing, storage and serving. Rasmalai, Gulabjamun, Pedha, Burfi and Boondi were investigated for Total Plate Count (TPC) using Plate Count Agar, Yeast and Mold Plate Count (YMPC) using Potato Dextrose Agar (PDA), staphylococcal count using Baird Parker Agar (BP Agar) and coliform count using Mac Conkey Broth by Most Probable Number (MPN) technique. Pour Plate Technique was followed in all the plate counts. Three samples of each product were collected with one sample out of three from a standard shop and one from a local shop. All the samples procured from standard shop were found to be of better quality as compared to the local shop except for Rasmalai where no considerable difference was found. All the counts were found to be highest for Rasmalai and least for Gulabjamun. Staphylococcal count was found considerably high in all the samples. The TPC, YMPC, staphylococcal count and coliform count increases at a faster rate when stored for 2 days at room temperature compared to 5 days storage at refrigeration temperature.enThesis