摘要 : Curd kept under refrigeration (4+or-1 degrees C) showed that the total viable count (TVC) increased (p<0.01) from zero day (8.3+or-0.16 log10 cfu/g) to 5th day of storage (DOS, 9.2+or-0.19 log10 cfu/g) and thereafter it decreased ... 展开 Curd kept under refrigeration (4+or-1 degrees C) showed that the total viable count (TVC) increased (p<0.01) from zero day (8.3+or-0.16 log10 cfu/g) to 5th day of storage (DOS, 9.2+or-0.19 log10 cfu/g) and thereafter it decreased gradually till 21 DOS. 90% of the samples examined up to 7th DOS and 95% of the samples evaluated on day 9 and 12 did not reveal the presence of coliforms. Faecal streptococcal count (FSC) decreased (p<0.01) on 21s' DOS. Yeast and mould count (YMC) of the fresh curd samples also revealed a highly significant (p<0.01) difference compared to the samples subjected to refrigerated storage. Escherichia coli was not detected in the fresh and refrigerated samples of curd. Staphylococcus aureus was isolated from 35% of fresh curd samples. On day 3, 5 and 7 of storage, 25, 20 and 10% of the samples revealed the presence of the organism and all isolates were coagulase and TNase positive. All fresh and refrigerated curd samples were free of Salmonellae and Pseudomonas aeruginosa. Bacillus species were present in 70% of the fresh samples and 25% each of the samples tested on day 15 and 18. Bacillus cereus was not detected in any of the curd samples. Titratable acidity of fresh curd sample was 1.8+or-0.03% lactic acid and it increased to 1.9+or-0.05% on 9th day and then decreased till 21st DOS. pH of fresh curd sample was 3.6+or-0.01 which decreased initially and increased gradually after 15th DOS. Sensory analysis of refrigerated curd samples showed a reduction in the colour and appearance, flavour scores and product acidity during storage. Body and texture score remained almost the same throughout the storage except a slight decrease in score on the third day. However, the product acidity score later increased from 15th day onwards. Findings of the present study indicated that the product has a shelf-life of 9 days under refrigerated (4+or-1 degrees C) storage.. 收起