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@article{172147,
        author = {Akshay Prakashrao Deshmukh and S.N.Thakur},
        title = {MICROBIAL ANALYSIS OF SHRIKHAND PREPARED FROM DRAGON FRUIT PULP, SAPOTA PULP AND ROSE POWDER},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {11},
        number = {8},
        pages = {2508-2511},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=172147},
        abstract = {The microbial analysis of shrikhand prepared from dragon fruit pulp, sapota pulp, and rose powder was conducted to assess the safety and quality of this novel dairy product. Shrikhand, a traditional Indian dessert, was prepared by incorporating dragon fruit pulp, known for its antioxidant properties, sapota pulp, rich in vitamins and minerals, and rose powder, which imparts fragrance and flavor. The microbial analysis focused on including yeasts, and molds. The results indicated the presence of lactic acid bacteria (LAB), which are expected in fermented dairy products, while pathogenic bacteria and spoilage organisms were absent or present in minimal quantities. The study emphasizes the importance of maintaining proper hygiene during preparation and storage, as well as the need for refrigeration to inhibit microbial growth. These findings suggest that shrikhand prepared with dragon fruit pulp, sapota pulp, and rose powder is microbiologically safe when prepared under controlled conditions, offering a nutritious and flavorful alternative to traditional shrikhand. The shelf-life of the product was also evaluated, highlighting the stability of microbial content during storage.},
        keywords = {Microbial changes, yeast and mold, shelf life.},
        month = {January},
        }