Kashmiri Fireenis a cereal based Indian dairy product, very popular in Kashmir region of the country. Kashmiri Fireen was prepared from milk, wheat semolina and sugar as per pre- standardized method and packed in three different packaging materials and stored at refrigerated (4 ± 1oC) and ambient (25 ± 1oC) temperature for a period of 20 days. The product was subjected to the microbiological study and sensory evaluation at regular intervals of 5 days for determination of its storage stability. Significant variations were noticed during refrigerated storage as well as at ambient temperature in the sensory and microbiological quality of Kashmiri

Fireen. The product exhibited progressive increase in microbial growth in terms of standard plate count, yeast and mold count and coliform count. It was observed that the product packed in aluminium foil with low density polyethylene (LDPE) laminates showed best results in terms of preservation for 20 days. The sensorial acceptability and microbiological quality of the product remained good and within the prescribed acceptability limits for 20 days at refrigerated temperature and 10 days at ambient temperature while using aluminium foil with low density polyethylene (LDPE) laminates as packaging material. The study revealed that packaging of Kashmiri Fireen in aluminium foil with low density polyethylene (LDPE) laminates combined with its storage at refrigerated (4 ± 1oC) temperature enabled prolonged preservation of the product for 20 days.