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Investigations on large scale preparation and preservation of milk burfi.

Ramanna, B. R. and Bhat, K. K. and Mahadevaiah, B. and Dwarakanath, C. T. and Dhanaraj, S. and Potty, V. H. and Sen, D. P. (1983) Investigations on large scale preparation and preservation of milk burfi. Journal of Food Science and Technology, 20 (2). 67-71, 14 ref..

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Khoa (conc. milk) of good quality with proper consistency was prepared by using steam to concentrate the milk instead of coal or gas fired hearths and by using stainless steel, jacketted open kettles in place of traditional hearths. In large scale (50 l) operation preliminary concentration (30-40 degree Brix) was carried out under vacuum (620 mm Hg, 0.2-0.3 kg/cm-2 steam pressure) in forced circulation evaporators, with final concentration in open kettles. Burfi was prepared by adding sugar to the khoa (1:2) and 0.15% sorbic acid; 25% sugar was also replaced by liquid glucose in one batch. The products were packaged in MSAT cellophane, low density polyethylene (LDPE 400 gauge), high density polyethylene (HDPE 300 gauge), MSAT + HDPE, glassine/polyethylene (PE), Saran/Cellosaran/PE laminate, paper/Al foil (150 gauge), and a Polycel inner and PE outer pouch. Sensory evaluations were carried out after 50 days storage at 20 degree or 27 degree C, and compared with those for market burfi (made without the sorbic acid and sugar). Best results were obtained with addition of sorbic acid and packaging in the Polycel/PE pouch; the burfi kept for 90 days (instead of 6-8 days with traditional methods). Addition of liquid glucose was not necessary with this package.

Item Type: Article
Uncontrolled Keywords: DAIRY-PRODUCTS; burfi, manufacture of; burfi, organoleptic evaluation of stored packaged; ORGANOLEPTIC-EVALUATION; STORAGE-; PACKAGING-
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Food Packaging Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 09:43
Last Modified: 30 Dec 2016 10:58
URI: http://ir.cftri.res.in/id/eprint/6477

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