Dept. of Animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri Dist. Ahmednagar–413 722, India
*Corresponding author's e-mail: chavankrd@rediffmail.com, krishnachavan158@gmail.com, Present address: Animal science & Dairy Science, College of Agriculture, Dhule
Online published on 11 November, 2014.
The effects of addition of orange juice on sensory and microbiological qualities of lassi during storage were investegated. Addition of different levels of orange juice in lassi samples did not adversely influence the colour and appearance and body and texture of the product but the flavour and overall acceptability of the product were significantly (P< 0.05) influenced during its storage period. The standard plate counts (SPC) in lassi samples decreased as storage period progressed up to 7 days. The addition of different levels of orange juice significantly (P< 0.05) influenced the SPC count in the lassi samples during all the days storage period. The addition of various levels of orange juice also significantly (P< 0.05) affected the year and months and Coliform counts of lassi samples during storage period. A good quality lassi can be prepared by incorporation of 12% orange juice and 10% sugar. The prepared product could remain acceptable up to five days at refrigerated (7± 2°C) temperature.
Coliform, Lassi, Orange juice, Sensory quality, Storage, SPC, YMC
