The Indian Journal of Nutrition and Dietetics

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Enhancement of Shelf-Life of Buffalo Milk Burfi with Sodium and Potassium Metabisulphites


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1 Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus, Nadia-741 252, India
     

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Burfi is a most popular milk based confection. According to BIS specification (1970) burfi is expected to have good shelf life due to its low moisture content and high percentage of sugar. However burfi is most susceptible to microbial spoilage due to unhygienic conditions adopted during manufacture, handling and surface contamination. Various attempts have been made to enhance the shelf life of burfi.
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  • Enhancement of Shelf-Life of Buffalo Milk Burfi with Sodium and Potassium Metabisulphites

Abstract Views: 176  |  PDF Views: 1

Authors

K. Sarkar
Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus, Nadia-741 252, India
B. Sikder
Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus, Nadia-741 252, India
P. R. Ray
Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus, Nadia-741 252, India
P. K. Ghatak
Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus, Nadia-741 252, India

Abstract


Burfi is a most popular milk based confection. According to BIS specification (1970) burfi is expected to have good shelf life due to its low moisture content and high percentage of sugar. However burfi is most susceptible to microbial spoilage due to unhygienic conditions adopted during manufacture, handling and surface contamination. Various attempts have been made to enhance the shelf life of burfi.