摘要 : 10 samples each of kalakand prepared in the laboratory from buffalo milk (BK) and cow milk (CK), and 35 samples obtained from Calcutta markets (MK), were evaluated. Tabulated results show that there was wide variation in chemical,... 展开 10 samples each of kalakand prepared in the laboratory from buffalo milk (BK) and cow milk (CK), and 35 samples obtained from Calcutta markets (MK), were evaluated. Tabulated results show that there was wide variation in chemical, microbiological and sensory quality of both laboratory and market samples. Average total viable (X105/g) and staphylococcal count (X104/g) respectively was 119.35 and 78.12 in MK, 72.48 and 57.40 in CK and 81.63 and 68.32 in BK. MK had higher yeast/mould and coliform counts than CK or BK. Overall sensory scores of MK, CK and BK were 7.2+-0.8, 7.2+-0.2 and 7.4+-0.2 (maximum 9). It is concluded that, in terms of chemical, microbiological and sensory attributes, the overall quality of BK was better than that of CK and much better than that of MK. 收起