Department of Dairy Science, Yogeshwari College, Ambajogai. 431 517, India
*Corresponding auhtor E-mail: rvkulkamil968@gmail.com
Online published on 19 November, 2012.
In all 55 samples of khoa were collected from 11 talukas of Beed district of Maharashtra state. The samples were stored for 2, 4 and 6 days at room temperature and 6, 8 and 10 days at 5°C. On the basis of sensory evaluation, microbial quality and acidity of the samples, it was inferred that the samples were acceptable for two days at room temperature and 10 days at 50C.
Khoa, Shelf life, Microbial quality, Acidity, Sensory quality
