The study was conducted to check the feasibility of enhancing the shelf life of milk cake using proper packaging material. Milk cake was prepared from buffalo milk (6% fat and 8.5% SNF) and packed in four packaging materials viz. aluminium foil-LDPE laminate (P1), craft paper-LDPE laminate (P2), wax coated paper (P3) and polypropylene (P4). The packed product was stored at 27° and 5°C and the changes taking place in its sensory characteristics were recorded. The sensory quality of milk cake deteriorated during storage at both the temperatures, however, the product packed in P1 underwent slower changes because of the better barrier properties of the packaging material. The milk cake packed in P2, P3 and P4 developed off flavours within 2 weeks of storage at 27°C, whereas the product in P1 kept well for 21 days at 27°C and beyond 28 days at 5°C. Hence, it was recommended that milk cake be packaged in aluminium foil-LDPE laminate for enhancing the product's shelf life without using any preservatives.
Packing material, Storage period, Temperature, Milk cake
