Nutrition, Feed Resources and Products Technology Division, Central Institute For Research On Goats, Makhdoom, P.O. Farah, 281122, (U.P.)
Laboratory made Shrinkhand in glass containers was stored at ambient (l8.53±0.56°C) and refrigeration temperature (4±1°C) and changes in physico-chemical, microbiological and organoleptic traits were monitored for 0–3 and 6 days at ambient and for 0, 10,20 and 30 days at 4±1°C. The freshly prepared Shrikhand with 54.44% moisture, 4.33 pH, 0.91% T.A. had average log10 6.55 SPC, 3.40 psychrotrophs, 5.14 colifonns, 4.88 lactobacilli and 4.93 yeast and molds/g and shelf-life of 3 days. Storage under refrigeration (4±1°C), except for phychrotrophs, retardted the growth of other microbes as well as changes in moisture, pH, T.A. and organoleptic traits thereby extending product shelf-life about 30 days.
