Year: 2020 | Month: December | Volume 10 | Issue 6
Influence of Biopreservatives and Vacuuming Packaging on Sensory Quality of Milk Solids based Khoa during Frozen Storage (-18±2 °C)
Vaquil
P.K. Bhardwaj
Surender Kumar
DOI:10.30954/2277-940X.06.2020.19
Abstract:
The study was carried out to find out the effectiveness of biopreservatives and vacuum packaging on the shelf-life of milk solids based khoa. Khoa samples were prepared individually by combinations of Skim milk powder (SMP) with ghee and whey protein concentrates and SMP with cream (50 % fat). The control khoa sample was prepared utilizing full cream buffalo milk (6 % fat). Natamycin at 10 ppm and nisin at 100 IU/g were added when khoa was still hot (85-90 °C). The samples without biopreservatives were packaged in simple and vacuum packaging. It was found that vacuum packaged as well as biopreservatives incorporated samples were organoleptically acceptable up to 5 months of storage at freezing temperature (-18±2 °C).
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