International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (767) Last page : (772)
Article doi: : http://dx.doi.org/10.18782/2320-7051.6435

Evaluation of Microbial Quality and Shelf Life of Egg Based Whey Beverage

Anoop Singh Chauhan*, S. P. Singh, Samar Jeet Singh and Manoj Gupta

Deptt. of Animal Husbandry & Dairying
C.S. Azad University of Agriculture & Technology Kanpur, U.P. India – 208002
*Corresponding Author E-mail: aschauhan7569@gmail.com
Received: 12.03.2018  |  Revised: 19.04.2018   |  Accepted: 25.04.2018  

 

 ABSTRACT

This study was conducted to evaluate the microbiological qualities and shelf life of egg based whey beverage. There were three levels of egg percentage like 4% (A1), 6% (A2) and 8% (A3) with three different types of essence as Mango (B1), Orange (B2) and Kewada (B3) added for preparation of egg based whey beverage. These samples were stored at 0 day (C1), 5 days (C2), 10 days (C3), 15 days (C4) and 20 days (C5). These samples were stored at 50 C as refrigerated temperature. There were three species of microorganism (standard plate count X 105 Cfu/g, coliform count X 102 Cfu/g and yeast & mould count X 102 Cfu/g) which were contaminated after production of egg based whey beverage and then evaluated. This process was replicated three times. On the basis of microbial quality of egg based whey beverage it was concluded that there was 6% egg, Orange essence combination found to be superior over all other combinations at fresh day but there was no significant deterioration noticed up to 20 days of storage period at 50C of refrigeration temperature, but superior shelf life of egg based whey beverage was found up to 0-5 day of storage.

Key words: Microbial qualities, Shelf life, Whey beverage, Egg.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Chauhan, A.S., Singh, S.P., Singh, S.J. and Gupta, M., Evaluation of Microbial Quality and Shelf Life of Egg Based Whey Beverage, Int. J. Pure App. Biosci.6(2): 767-772 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6435