Year: 2021 | Month: February | Volume 11 | Issue 1
Impact of Bio-preservatives on Sensory Quality of Milk Solids Incorporated Khoa Stored at Room Temperature (23±2°C)
Vaquil
P.K. Bhardwaj
Surender Kumar
Sanjay Yadav
DOI:10.30954/2277-940X.01.2021.23
Abstract:
The study was conducted to find the effectiveness of bio-preservatives and packaging method on the shelf life of milk solids based khoa. Khoa samples were prepared individually by combinations of SMP (skimmed milk powder) with ghee and whey protein concentrates and SMP with cream (50% fat). The control sample was prepared utilizing full cream buffalo milk (6% fat). Natamycin at 10 ppm and nisin at 100 IU/g were incorporated while khoa was still hot (85-90°C). The samples without biopreservatives were packaged in simple and vacuum packaging separately. The all treatments were evaluated for sensory quality during storage at room temperature (23±2 °C). The study revealed that vacuum packaged and bio-preservatives treated samples were organoleptically acceptable up to 20th day storage.
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