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Authors
Affiliations
1 Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus, Nadia-741 252, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 40, No 5 (2003), Pagination: 174-178
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.
