Microbiological analysis of canned rasgullas

Author(s): Yeturi Gayatri, S.Ananadakumar

Nutritionally, milk is the single most complete natural food.When freshly drawn milk is held at ambient temperatures, rapid changes occur in its physical, chemical and organoleptoc characteristics mainly due to proliferation ofmicroorganisms. The present study aims atmicrobiological analysis and identification of predominant microorganisms in canned rasgullas which are considered as milk sweets and which are prone to microbial contamination if aseptic conditions are not maintained during its preparation and packaging.

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