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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 6
First page : (525) Last page : (534)
Article doi: : http://dx.doi.org/10.18782/2320-7051.6826

Microbial Hazard Analysis of Milk and Khoa in Manual and Mechanical Production Processes in Parbhani City of Maharashtra State of India

Bahirwal, P. S., Deshmukh, V. V.*, Waghamare R.N. and Vaidya M. S.

Department of Veterinary Public Health & Epidemiology, College of Veterinary & Animal Sciences, Parbhani
Maharashtra Animal & Fishery Sciences, Nagpur440001
*Corresponding Author E-mail: vivekdes@gmail.com
Received: 27.08.2018  |  Revised: 6.09.2018   |  Accepted: 15.09.2018  

 ABSTRACT

The present study was planned for microbial hazard analysis of Khoa production process in and around Parbhani city of Maharashtra State, India. The manual and mechanical methods of Khoa production processes were evaluated. The microbial hazard analysis of identified CCP’S of production process was done. A total of six commercial Khoa production units consisting three each manual and mechanical methods were used during present studies. A total of eight replicates were made for sample collections from each unit. A total of nine critical control points from each method were selected for hazard analysis. A total of 24 samples were collected from each identified CCP in both the methods. Total Viable Count, Total Staphylococcal Count, Total E. coli Count. Total Yeast and Moulds Count to compare microbial quality of raw milk were used in manual and mechanical method of Khoa production. The mean TVC count differ significantly (p<0.01) within and amongst groups. A non-significant effect within and amongst groups was observed in raw milk samples in relation to Staphylococci spp. and E. coli. The entire milk sample revealed absent of Yeast and Moulds. TVC counts of all the CCP’S (C1 to C9) in both the methods were compared within and between groups. A significant (p<0.05) effect of CCP was observed upon TVC counts. The TVC counts of manual and mechanical method differ significantly (p<0.05) amongst production processes. The Khoa production units also had significant effect upon TVC counts .The mean Staphylococcal count differ significantly (p<0.01) within and amongst groups. A highly significant (P<0.01) effect of Khoa production process was seen in total Staphylococcal counts. The total Staphylococcal count differs significantly (p<0.05) amongst production units. A highly significant (p<0.01) effect of CCP was seen in within and amongst group was seen in relation to E. coli count. Khoa production process has significant (p<0.05) effect upon E. coli count. However the Khoa production did not have effect on E. coli counts. The Yeast and Moulds were absent in both the production process from C1 to C7. The mean Yeast and Moulds count at C8 in manual method were 3.36 ± 0.07 and 2.16 ± 0.33 in mechanical method at C9 were 2.87 ± 0.21, 1.75 ± 0.35 respectively. The mean Staphylococcal count were significantly (p<0.01) lower in Khoa produced by mechanical method. However mean total viable count E. coli counts did not differ within and amongst group. The Yeast and Moulds counts also did not differ within and amongst groups.          

Key words: Khoa, Microbial hazard, Manual and Mechanical Production

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

Cite this article: Bahirwal, P.S., Deshmukh, V.V., Waghamare, R.N. and Vaidya, M.S., Microbial Hazard Analysis of Milk and Khoa in Manual and Mechanical Production Processes in Parbhani City of Maharashtra State of India, Int. J. Pure App. Biosci.6(6): 525-534 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6826