Study on the effect of packaging materials on the physico-chemical, microbiological and sensory quality of kunda

Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension

Khoa and khoa based products (burfi, peda, kalakand, milk cake, etc.) are a category of traditional dairy products of Indian subcontinent. They are prepared by open pan desiccation along with stirring and scraping of milk to the desired consistency, followed by addition of sugar and / or colour and flavoring ingredients. The peculiar sensory attributes developed during their course of preparation makes them unique, but their short shelf-life is a major challenge faced by the dairy industries. They are spoiled mainly because of yeast and mold growth along with detrimental changes in the sensory attributes. This review describes various preservation techniques explored in the last two decades such as packaging interventions, modified atmospheric and active packaging, chemical preservation, water activity modification, natural preservation, thermal treatments, bio-preservation, etc. which can be used either singly or in combination (hurdle technology), to enhance the shelf life of these milk products.

Replacement of sugar in the product formulation of "Bomboyson" by jaggery

"Bomboyson" is a traditional heat desiccated dairy product of eastern Nepal, prepared using khoa, sugar, and ghee, and has a great commercial potential. This study was carried out to standardize the product and study its nutritive value and storage life for the organized production. The formulation was based on survey and the best product was selected using 9-point hedonic rating scale method. The sugar in the best product was replaced by jaggery, and both were compared with the most popular market product for sensory and nutritional qualities. The products were stored at ambient (25°C) and refrigerated (5°C) temperatures to study the microbiological qualities. Bomboyson prepared from 100 parts khoa, 40 parts sugar, and 20 parts ghee was found to be superior (P < 0.05) in terms of overall sensory attributes. The proximate composition of sugar-added bomboyson was found to be 8.98 ± 0.04% moisture, 28.66 ± 1.16% fat, 16.42 ± 0.56% protein, 1.08 ± 0.12% total ash, 44.86 ± 0.86% carbohydrate, and 91.02 ± 0.04% total solids. The proximate composition of control and sugar-added product were same (P > 0.05) while both the product had lower contents (P < 0.05) of moisture and total ash than the jaggery-added product. The microbiological study confirmed that the products were acceptable throughout the storage period of 28 days at 5°C and 21 days at 25°C.