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Page No. : 129–133

ABSTRACT

A total of 80 samples comprising 40 each of khoa and paneer collected from local and standard shops were examined to see the contamination with Bacillus cereus. The contamination with B. cereus was lower (52.5%) in khoa than paneer (72.5%). The average B. cereus counts in khoa and paneer were higher (3.015 ± 0.594 and 5.4780 ± 0.559) in samples from local shops than standard shops (2.1010 ± 0.564 and 3.6940 ± 0.685), respectively. According to level of contamination with B. cereus, as determined by confirmatory counts, most of the samples of khoa from local and standard shops fell in the range of 4.0/g followed by 5.0–6.0/g and 4.0–5.0/g, respectively. In paneer, count in more samples from local shops contaminated with B. cereus were at the level of 7.0–8.0/g followed by 6.0–7.0/g, 5.0–6.0/g, 4.0–5.0/g and 4.0/g, respectively. Similarly, count in most of the paneer samples of standard shops contaminated with B. cereus were in the range of 4.0/g followed by 5.0–6.0/g and 6.0–7.0/g, respectively.

Keywords: Bacillus cereus, dairy products, khoa, paneer