Response of different containers, starter, temperature and incubation period on microbiological quality of dahi preparation.

The experiment was planned under control laboratory condition by using of different types of pot (earthen pot, plastic pot and stainless steel), two starter culture (one of market mixed culture and another pure culture), two incubation temperatures (30 oC and 37 oC) and two incubation period (8 and 12 hrs) for dahi preparation. The maximum standard plate count, coliform count, yeast and mould count, staphylococci count were found in earthen pot and minimum count were observed in stainless steel containers packed dahi. These micro organisms were found in market culture as well as in pure culture except coliform bacteria. The maximum standard plate count, colifrom count, yeasts and mould count and staphylococci count were noted at 37 oC and minimum count were noted at 30 oC. However, the maximum standard plate count, coliform count, yeast and mould count and staphylococci count were noted in 12 hour and minimum count were noted in 8 hour.