To study the changes in microbial profile and sensory profile of apple Rabri during storage

Abstract

India has emerged today as the largest milk producer in world with an annual production of 165.4 million tons (NDDB, 2017). India is the world’s fastest growing market for milk and milk products with an annual growth rate of about 5%. Heat desiccation is the most ancient technology used to process the milk and milk products. These have been used as desserts at the end of meals. Present study was conducted to analyze the changes occur in microbial profile and sensory profile of Apple Rabri which consist of 20% Apple on milk basis. Microbial quality was analyzed by analyzing Standard plate count, Yeast & Mould Count and Coliform count. Sensory changes were analyzed by calculating the changes in different sensory parameters during storage like Flavor, color and Appearance, Body and Texture and Overall acceptability. From this study, we can examine the rate of microbial growth in Apple Rabri and through sensory analysis, we can examine how the level of acceptance decreases with time.