Shelf life and microbilogical quality of selected dairy products

The profile of organoleptic and microbiological qualities of four commercia l dairy products namely, flavoured milk, buttermilk, buffer and sweet khoa were studied during storage at 6-8 degreesC. In terms of their organoleptic qualities, the product showed a decreasing trend during storage, which ran ged between days and weeks depending upon the product profile. The microbia l population in these products appeared to be on higher side and the same i ncreased during storage. The study revealed a poor shelf life and deteriora ting bacteriological quality of the product evaluated.