EFFECT OF PACKAGING MATERIALS, STORAGE PERIOD AND TEMPERATURE ON ACCEPTABILITY OF MILK CAKE

Article Id: ARCC2207 | Page : 20-25
Citation :- EFFECT OF PACKAGING MATERIALS, STORAGE PERIOD AND TEMPERATURE ON ACCEPTABILITY OF MILK CAKE.Asian Journal Of Dairy and Food Research.2009.(28):20-25
S.N. Landge, B.R. Chavan, D.N. Kulkarni1 and C.D. Khedkar2
Address : Department of Dairy Science, M.U.C., Udgir-413 517, India

Abstract

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
27o and 5oC 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 27oC, whereas the product in P1 kept well for 21 days at 27oC and beyond 28 days at 5oC. 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.

Keywords

Packing material Storage period Temperature Milk cake.

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