Studies on keeping quality of shrikhand prepared from cow milk blended with unripe banana

The evaluation of microbial count in unripe banana shrikhand under four levels of unripe banana pulp viz. 10 (T₂), 15 (T₃), 20 (T₄), 25 (T₅) percent by weight of chakka and a constant level of sugar @45 percent by weight of unripe banana shrikhand were used and one control treatment (T1) without unripe banana pulp was used for comparison of growth of SPC and YMC between treatments with unripe banana pulp under refrigeration (5±1°C) temperature over 0, 3, 6 and 9 days period interval. Microbial count of shrikhand gets increased from the day of preparation to 9^th day in all the treatments. Treatment with 20% unripe banana blending shows slow growth of microorganisms.