Gulab jamun.pdf

Various type of dairy products

1. RAKESH KUMAR
ASSOCIATE PROFESSOR (DAIRY MICROBIOLOGY)
FACULTY OF DAIRY TECHNOLOGY
S.G.I.D.T., BVC CAMPUS,
P.O.-BVC, DIST.-PATNA-800014
COURSE TITLE: MICROBIOLOGY OF MILK PRODUCT
COURSE NO. -DTM-222: CREDIT HRS -2 (1+1)
MICROBIOLOGY OF THE INDIGENOUS MILK PRODUCTS
Desiccated Milk Based Products

2. INDIGENOUS MILK PRODUCTS
Theterm‘indigenousmilkproducts’refersexclusivelytodairyproductsofa
particularregionorcountry
47%oftotalmilkproductsinIndiaisconvertedtovariousindigenous
products
TheseproductsarethebackboneoftheIndianconfectionary

3. InIndia,about50%ofthetotalmilkproducedisconvertedintovarioustraditionalmilk
products.Theseproductsaccountfor95%ofallthemilkproductsconsumedanditisworth
notingthattheorganizeddairyindustryhandlesonlyabout17-18%ofthetotalmilk
producedinthecountry.Restofthemilkisusedbysmallscalesweetmeatshops(Halwaies)
inunorganizedmanner.
Traditional Indian dairy products can be classified into six categories based on the principle
of manufacture
Heat desiccated products
Heat and acid coagulated products
Fermented products
Products made with addition of cereals
Clarified butter fat (ghee)
Frozen products

4. https://www.businesstoday.in
June 19, 2019
Indian dairy industry

5. Chhannaarecurdsorcheesecurds,originating
fromtheIndiansubcontinent,madefrombuffaloor
regularcowmilkbyaddingfoodacidssuchas
lemonjuiceinsteadofrennetandstraining.Itis
verysimilaroranalogoustocottagecheese.
PaneerisafreshcheesecommonintheIndian
subcontinent.Itisanunaged,non-meltingsoft
cheesemadebycurdlingmilkwithafruit-or
vegetable-derivedacid,suchaslemonjuice.Its
acid-setform,beforepressing,iscalledchhana.
Kalakand is an Indian sweet made out of
solidified, sweetened milk and paneer. It is also
popular in Pakistan

6. RasogullaisanIndiansyrupydessertpopularintheIndian
subcontinentandregionswithSouthAsiandiaspora.Itis
madefromball-shapeddumplingsofchhannaandsemolina
dough,cookedinlightsyrupmadeofsugar.Thisisdone
untilthesyruppermeatesthedumplings.
Shrikhandis an Indian sweet dish made of strained dahi.
Rabriisasweet,condensed-milk-baseddish,originating
fromtheIndiansubcontinent,madebyboilingmilkonlow
heatforalongtimeuntilitbecomesdenseandchangesits
colourtooff-whiteorpaleyellow.Jaggery,spices,andnuts
areaddedtoittogiveitflavor.Itischilledandservedas
dessert.

7. PedaorPeraisasweetdishhailingfromtheIndian
subcontinent.Usuallypreparedinthick,semi-softpieces,its
mainingredientsarekhoa,sugarandtraditionalflavorings
includingcardamomseeds,pistachionutsandsaffron.
KheerisatypeofpuddingfromtheIndiansubcontinent,
madebyboilingmilkandsugarwithoneofthefollowing:
rice,brokenwheat,tapioca,vermicelli,orsweetcorn.Itis
flavouredwithcardamom,raisins,saffron,cashews,
pistachios,almondsorotherdryfruitsandnuts.
Rasmalaiorrossomalaiisadessertoriginatingfromthe
easternregionsoftheIndiansubcontinent.Thename
rasmalaiistheHindicognateofBengali:rosh,meaning
"juice",andmolai,meaning"cream".Ithasbeendescribed
as"arichcheesecakewithoutacrust

8. Dahiisatraditionalyogurtorfermentedmilkproduct,
originatingfromtheIndiansubcontinent,usuallyprepared
fromcow'smilk,andsometimesbuffalomilk,orgoatmilk.It
ispopularthroughouttheIndiansubcontinent.
KulfiorQulfiisafrozendairydessertoriginatinginthe
Indiansubcontinentinthe16thcentury.Itisoftendescribed
as"traditionalIndianicecream".
Lassiisapopulartraditionaldahi-baseddrinkthatoriginated
intheIndiansubcontinent.Lassiisablendofyoghurt,water,
spicesandsometimesfruit.Sweetandmangolassisarejust
likemilkshakes.Bhanglassiisinfusedwiththedrug
cannabisintheformofbhang.

9. Gulabjamunisamilk-solid-basedsweetfromtheIndian
subcontinent,popularinIndia,Nepal,Pakistan,the
Maldives,andBangladesh,aswellasMyanmar.
Barfi,borfiorburfiisadensemilk-basedsweetfromthe
Indiansubcontinent,andatypeofmithai.Thenameisa
derivativeofthePersianwordbarf,whichmeanssnow.A
fewofthefamousvarietiesofbarfiincludebesanbarfi,
kaajubarfiandpistabarfi.
Sandeshisadessert,originatingfromtheBengalregionin
theeasternpartoftheIndiansubcontinent,createdwith
milkandsugar.SomerecipesofSandeshcallfortheuse
ofchhannaorpaneerinsteadofmilkitself.

10. DESICCATED MILK –BASED PRODUCTS
Dehydrated or concentrated milk products
Gulabjamun
Peda
Rabri
Kulfi

11. Variety of heat desiccated (khoa-based) sweets of Indian sub-continent

12. Prasad Rasane*, BeenuTanwar, and Anirban Dey
September -October 2015 RJPBCS 6(5) Page No. 39.
Gross composition (%) of some heat desiccated traditional milk products

13. BIS* standards for three khoa varieties
Source: Anejaet al. (2002)
*BIS: Bureau of Indian Standards

14. GULABJAMUN
Popular khoa-based sweet
Composition:
Fat 10%
Protein 6%
Sugar 42%
Acidity 0.6%

15. Production of Gulab Jamun from khoa

16. Factors affecting the microbiological quality of gulabjamun:
Quality of khoa
Quality of floor and water
Quality of sugar
Quality of nuts
Contamination from utensils and soil
Packaging
Defects of gulabjamun:
Stale and sour flavour

17. PEDA
It is the sandeshof north
Composition:
Moisture 14%
Fat 19%
Protein 15%

18. Production of Pedafrom khoa

19. Production of Barfi from khoa

20. Typical microflora of market khoa based sweets

21. MICROBIOLOGICAL QUALITY OF PEDA
Microbial number
Microbial types
Quality of milk
Production hygiene
Contamination from utensils
Soil contamination
Unclean handlers

22. ✓Khoaservesasafavorablemediumforthegrowthofavarietyofcontaminating
microorganismsduetoitshighmoisturecontentandhighnutritivevalue.
✓Themarketkhoacanbekeptingoodconditionfor48hundernormalconditionsand
thereafterdeterioratesduetomicrobialaction.
✓Theseorganismsgainaccessascontaminantsfromdifferentsourcesintoproduct.
✓Therapidspoilageofkhoaisduetocontaminationwithmoldsfromdifferentsources.
✓Anumberofresearchworkwerecarriedouttoknowthemicrobiologicalstatusofkhoa
andkhoabasedsweetsindifferentpartsofthecountry.

23. DEFECTS
Rancidity
Sourflavour
Moldgrowth
Shelf-life:SampleswithMAP(modifiedatmospherepackaging)increaseshelf-life
of15daysat37˚Candat20˚Cincreaseto30days.
Mouldgrowth---StorageofKhoaatambientandalsoatlowertemperaturesfavours
thegrowthofmoldswhichimpartoff-flavoursandalsoproducecertainmycotoxins
underfavourableconditions.Highno.ofmoldgrowthobservedduetohighmoisture
contentintheproduct,airleakageinthepackedproduct,highhumidityandaerationin
storageroometc.

24. Controlmeasures
Sincemoldsusuallyentertheproductthroughaerialcontamination,propersanitation
throughcleaningandfumigationofthedairyenvironmentwouldcontroltheproblem.
Apartfromthis,moldcontaminationintheproductcanalsobetackledthroughcontrolof
humidityandaerationintheprocessingandpackagingroom.
•Themoisturelevelinkhoashouldnotbeallowedtoexceedtheprescribedlimits.
•Khoashouldbestoredinair-tightpackages.
•Treatmentofwrappingpaperwithantifungalagentslikepotassiumsorbatecontrolsmold
growth.However,useofsuchchemicalsintheproductisnotpermissible.

25. Types of micro flora in khoa and khoa based products
❑Variousgroupsofbacteria(acidproducers,proteolytic,chromogenic,lipolytic,aerobic
sporeformers,psychrotrophs,thermophiles,pathogens),yeastsandmouldshavebeen
reportedtooccurinkhoa.
❑PsychrotrophicbacteriamainlyPseudomonas,Achromobacter,Flavobacteriumand
Alcaligeneshavebeenisolatedfrompeda.
❑Onthebasisofcomparativeanalysisofkhoa,burfiandpeda,khoacontainedhigher
populationofyeastsandmouldsthanburfiorpeda.
❑Thecompositemicrofloraofmarketburfiandpedawasstudiedinwhichbacteria,yeasts
andmouldswereisolatedfromboththeproducts,thoughtheproportionofyeastsand
mouldswasextremelylowascomparedtobacteria.Amongthebacteria,Gram-positive
(mainlycocci)predominatedinboththeproducts.

26. Microbiologyofkhoa:
Khoaisafavourablemediumforthegrowthofmicrobesonaccountofitsnutritivevalue
andmoisturecontent.Theunsatisfactorypracticesgenerallyfollowedinitsproduction,
handlingandstorageinunorganizedsectorresultsinpoorshelflife.Althoughduring
manufactureofkhoa,milkissubjectedtodrasticheattreatment,theaerobicsporeformers
areknowntosurvivesuchheattreatmentandmayoutnumberothertypesofmicro-
organisms,therebysuggestingthatthesurvivorsmightmultiplyduringsubsequentstorage.
Thepossibilityofcontaminantsgainingentryintotheseproductsduringsubsequent
handlingalsocannotberuledout.
Anumberofresearchstudiesshowedtheeffectofantifungalagentsonkeepingqualityof
khoa.Theytreatedthesampleswithnatamycin(0.5%)andpotassiumsorbate(0.3%).It
showedloweryeastandmoldscountsduringstorageat30°Candalsoat5°C.

27. Chavan&Kulkarni(2006)madeeffortstoimprovethemicrobiologicalqualityofkhoaby
solarradiationandmicrowaveheating.Theapplicationofmicrowaveheatingwasobserved
tobequitesuperiorinreducingthetotalbacterialcount,yeastandmoldcount(YMC)and
sporecount.Italsoshowedveryslowrateofincreaseduringstorageforaweek.Useofsolar
radiationthroughconvexlensshowedpromisingresultsinreducingmicrobialcountsand
particularlymoreeffectivelyonYMC.
Astudywasconductedtoanalyzebacterialcontaminants/pathogensinkhoasamples
soldinMadhyaPradeshinIndia.Atotalof50samplesofkhoawerebroughtfromdifferent
localitiesofMadhyaPradeshatrandom.Bacterialcolonycountswerealsoperformedon
thesesamples.StaphylococcusandStreptococcusspecieswerethepredominantisolates.The
viablecountsobtainedrangedfrom1.3x104to2.1x106cfu/g.Contaminationofkhoaby
pathogenicbacteriacouldbeanimportantfactorofgastrointestinalinfectionsincludingfood
poisoningandfoodborneillness.

28. Heatprocessingofmilkhaving3.5-6.5%fatateither63°Cor73°Celiminatedall
Escherichiacoli.Undersimilarprocessingconditions,Potassiumsorbate(3000ppm)
appearedmoreeffectiveininhibitingthegrowthofselectedyeastandmoldsinkhoaat
7°Ccomparedtoascorbicacid(3000ppm).Reducingthewateractivity(aw)ofkhoa
from0.97to0.93didnotappeartoenhancethepreservativeeffect.Thereductionof
E.coliorStaphylococcusaureusinkhoaduringprolongedstorageat6–7°Cwaslessthan
onelogcycle,regardlessofaworpreservativetype.SurvivalofStaphylococcusaureusin
khoaappearedtobeenhancedwithadecreaseinaw(Sohaletal.1993).Astudywas
conductedtoidentifytheincidenceofdifferentmicroorganismsinairandkhoasamples
collectedfromdifferentsectionsofakhoaplant.Penicilliumcitrinumwasfoundtobe
predominantlypresentinbothair(24%)andkhoasamples(27%).Theothermolds
encounteredwereGeotricumcandidum,Mucorracemosus,Aspergillusniger,
Syncephalastrumoxysporum,Rhizopusstolonifer,Cladosporiumcladosporioides,Absidia
corymbiferaandPacilomycesvariotti(Rajarajanetal.2007).

29. Pathogenicorganismsfromkhoa,burfiandpeda
AnumberofpathogenslikeSalmonellatyphi,Shigelladysenteriae,Vibriocholerae
andE.coliareabletosurviveforlongperiodsduringstorageofkhoa.Subsequently,a
numberofrelatedstudieshaverevealedtheoccurrenceofstaphylococci,especiallythose
ofheatstable,coagulasepositive,enterotoxinproducingtypesinkhoa,burfiandpeda.
DrugresistantcoliformsandenteropathogenicE.colihavealsobeenisolatedfromkhoa.
Althoughcoliformsareheatlabile,theirisolationfromlargesamplesoftheproduct
indicatespost-processingcontamination.Thepresenceofcoliformsmayalsoindicatethe
likelypresenceofpotentialpathogenslikeSalmonella,Shigellaetc.intheproduct.
Contaminationofkhoa,pedaandburfiwithSalmonellaschottmuelleriandShigella
flexnerihasalsobeenfoundtocorrelatewithfaecalcontamination.ItwasprovedthatS.
aureusapotentfoodpoisoningorganism,canmultiplyinkhoa,pedaandburfiatthe
ambientstoragetemperatureaswellasat37ºC.
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