Studies on the microbiological quality of traditional Indian sweetmeat products.

The microbiological quality of fresh, stored and sugar syrup-soaked sweets procured from the local market was studied. The samples studied were: Mysore Pak, Sohan Pappadi and Sweet Boondhi (based on Bengal gram (Cicer arietinum) flour); Badam Puri and Jelabi (based on refined wheat flour (Maida)); Dudh Pedha, Dudh Burfi, Champakali, Kalakand and Apple Sweet (based on milk); and Jangree. Aerobic mesophiles and thermophiles, mesophilic and thermophilic acid producers and spores were found in varying numbers in all types of samples studied; tables of results are given. Fresh Dudh Pedha, stored Dudh Burfi and all sugar syrup-soaked sweets except Jelabi and Jangree were contaminated with coliforms. Only stored Dudh Pedha and Dudh Burfi indicated the presence of coagulase-positive staphylococci and Salmonella, resp.