Department of Dairy Chemistry, Faculty of Dairy Technology West Bengal University of Animal and Fishery Sciences Mohanpur Campus-741252 (W.B.), India
Peda, burfj and kalakand are popular khoa based Indian milk sweets. This review article gives a detailed discussion on the method of manufacture, chemical composition and microbiological quality of peda, burfi and kalakand. The effect of modern packaging materials and microbial inhibitors on the shelf-life of peda, burfi and kalakand are also delineated.
