Vol. 8, Special Issue 5 (2023)

Author(s): Sameena, Vijaya Kumar A, Kumar E, Sujatha Singh and Krishnaiah N

Abstract: Nutritionists worldwide have acknowledged the milk as a comprehensive source of nourishment. It contains all the essential nutrients required for the growth and upkeep of a robust human body. Burfi stands as a prime example of an indigenous milk-based delicacy, rich in nutrition as it encompasses nearly all milk solids in a concentrated form, along with easily digestible carbohydrates and an array of other supplementary ingredients. The present study was taken up to analyze the various quality parameters of burfi that sold in and around greater Hyderabad Municipal Corporation. A total of 90 burfi samples, 30 each from co-operative dairies, private dairies and retail small venders sold in and around the Greater Hyderabad Municipal Corporation were collected aseptically and were tested for sensory evaluation and microbiological quality. The sensory evaluation revealed that the overall sensory scores of 94.5±0.285, 90±0.265 and 77±0.316 for co-operative, private dairies and retail small vendors respectively. The results for microbiological quality parameters were obtained as the standard plate counts are 8.5x104, 3.86x105 and 2.82x107, Coliform counts are 6.28x103, 5.86x104 and 6.86x105, staphylococcus spp. counts are 3.85x103, 3.86x104 and 3.86x105and yeast and mould counts are 168.2, 278.5 and 896 from Cooperative dairies, private dairies and retail small vendors samples respectively.