Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary & Animal Sciences, Hisar, India
*Corresponding author: S Kumar; E-mail: hoodas246@gmail.com
Online published on 27 May, 2021.
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).
HIGHLIGHTS
Khoa is very parishable item.
Incorporation of biopreservatives as well as vacuum packaging improved the storage life of khoa.
Traditional dairy products, Khoa, Milk solids, Bioreservatives, Natamycin, Nisin, Freezing, Storage
