P. K. Ghatak ¹, K. Sarkar ¹, S. Moulick ¹, P. R. Ray ¹

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

Abstract

Kalakand is a milk sweet prepared by blending cane sugar with khoa-a heat desiccated milk product. It is characterized by grainy texture and caramelized flavour. Kalakand has a slightly longer shelf-life as compared to khoa owing to its sugar content. Addition of preservatives like potassium sorbate, nisin, sodium and potassium metabisulphite have been found to be useful in extending the shelf-life of khoa. Therefore, the present study was undertaken to investigate the effect of addition of nisin (PI) and potassium metabisulphite (P2) on the shelf-life of kalakand during storage,

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K. Sarkar ¹, B. Sikder ¹, P. R. Ray ¹, P. K. Ghatak ¹

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

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.

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P. R. Ray ¹, A. K. Bandyopadhyay ¹, P. K. Ghatak ¹

Affiliations
1 Department of Dairy Chemistry F/o Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, IN

Abstract

Peda is a heat desiccated indigenous milk sweet prepared by heating a mixture of khoa and sugar until the desired granular and hard texture and flavour develops. But the product is prone to microbial spoilage. Several treatments including heat, using chemical preservations, low temperature storage are being employed to prevent the microbial spoilage of dairy and food products. Sorbic acid and its salts are considered as effective inhibitors against yeasts and moulds and also in controlling bacterial growth but to some lesser extent.

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