Test report: Shrikhand

 Loose shrikhand: All samples found unsafe

Branded shrikhand complies with parameters and is less expensive

Ahmedabad, 27 June 2019


Grahak Sathi (June-July 2019), the National Consumer Magazine in Hindi published by Consumer Education and Research Centre (CERC), Ahmedabad, recently released its test findings on loose shrikhand.

Loose shrikhand is prepared on a small scale by local sweet makers (halwais) using different techniques. As a result, there is wide variation in quality and taste. For this reason, we decided to test 10 samples of loose shrikhand picked up from different areas of Ahmedabad city. We also tested one sample of branded shrikhand, Amul, for comparison.

The samples were tested for two microbiological parameters as specified by IS standards – Coliform Count and Yeast and Mould Count (indicative of deterioration and decomposition). The results were alarming. All the samples of loose shrikhand failed to comply with the Yeast and Mould Count limits. In fact, while the limit was 50/gm, the most contaminated sample had a count of 43,050/gm!


Safer and cheaper

The branded sample complied with both the microbiological parameters. People perceive branded products to be more expensive than loose ones. However, in this case five of the loose samples were more expensive than the branded product. The most expensive loose sample, from Gopi Kantilal Manilal, was Rs. 36 more expensive than Amul for 400 gm.


The primary sources of microbial contamination of shrikhand include water and raw milk, whereas secondary sources include flavoring agents, dirty utensils and unhygienic handling.


Significance of parameters

Coliform bacteria: This group of bacteria is important in quality control as it is indicative of possible faecal contamination which can cause diseases.

Yeasts and moulds: Both yeasts and moulds cause various degrees of deterioration and decomposition of foods. Dairy products with a low pH value such as yogurt (such as shrikhand) are at a high risk of being spoilt by yeasts. Some moulds produce mycotoxins that can pose serious health risks to humans. Other problems include allergic reactions and respiratory problems.



  • All the 10 samples of loose shrikhand did not comply with the Yeast and Mould Count parameter. (See table for details)
  • The range of Yeast and Mould Count was between 443/gm (Patel Dugdhalay) and 43,050/gm (New Kirti Dairy).
  • All samples showed Coliform Count within permissible limits.
  • The branded product, Amul Amrakhand, complied with both the microbiological parameters.
  • Five samples of loose shrikhand were more expensive than the branded product.

Loose Shrikhand: Test Results

Origin Area Price/400 gm Coliform Count Yeast and Mould Count
Max. 10 Max. 50
Vipul Dudhiya Sweets Maninagar 104 0 2166
Shreejee Dairy Parlour Vatva 80 0 8600
New Kirti Dairy Bapunagar 80 0 43050
Ashish Dairy Meghaninagar 96 0 988
Shree Harshiddhi Dairy Parlour Chandlodiya 80 0 11225
Patel Dugdhalay Usmanpura 100 0 443
Shree Milk Dairy Vastrapur 88 0 805
Pinky Dairy Product Hatkeshwar 80 0 3525
Dudhsagar Saraspur 80 0 10775
Gopi Kantilal Manilal Navrangpura 120 0 10050
Amul Amrakhand (branded product) Thaltej 84 0 0


All the loose samples (the focus of testing) did not comply in one of the parameters (Yeast and Mould Count) and failed miserably. Even the lowest value of 443/gm was almost nine-fold more than the maximum limit as per the standard. Hence, rating and ranking has not been done.


Inadequate labelling

The containers used by the vendor to pack the product for the consumer had insufficient labelling information printed on them. The batch number and vital information such as the manufacturing date and best before dates were missing in all the containers.

The branded product adhered to all the packaging norms as specified in the standards for dairy products.


Areas of action

  • Consumers should be made aware that it is safer to buy branded products. If they buy loose shrikhand, they should buy it from a reputed shop.
  • Manufacturers should procure raw material from reputed/licensed sources.
  • The ingredients as well as the finished product should be stored at appropriate temperatures, especially at retail outlets.
  • Good hygiene should be maintained at every step of manufacture and equipment, including storage containers, should be kept clean.


Grahak Sathi’s conclusion

All the loose shrikhand samples tested from dairies from various parts of Ahmedabad city failed in the microbiological parameter of Yeast and Mould Count, indicative of decomposed and deteriorated samples. In fact, the counts were alarmingly high as compared to the standards. This is a reason for concern as this as a popular, widely consumed product. The branded product was found to be safe and less expensive than five of the loose products.  So, why buy the loose product?

As for loose shrikhand, it is important that manufacturers adhere to the safety standards and the regulators enforce stricter hygiene/quality norms.

To read the complete story click on (http://online.fliphtml5.com/xjof/jfeq/)

For further information please contact

Ms Pritee Shah (O) 079-27489945/46   (M) +91 99048 63838

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