Effect of Different Packaging Materials on the Physico-Chemical, Microbiological and Sensory Quality of Thirattupal during Storage

From decades, surplus milk is being converted to a series of indigenous milk products to preserve nutritional goodness of milk and to enhance shelf-life at prevalent high temperature environmental conditions. Milk based sweets are an integral part of the socio-cultural life of Indians and being consumed at different social events and religious occasions (Barnwal and Sen, 2014). It is estimated that about 50% of total milk produced in India is converted into traditional milk products (Bandyopadhyay and Khamrui, 2007). In addition to preservation of milk solids for longer time at room temperature, manufacture of traditional dairy products add value to milk and also provide considerable employment opportunity (Pal and Raju, 2010; Patil, 2013). Various traditional milk products like Khoa, Paneer, Chhana, Dahi, Kulfi, Shrikhand and several milk confections prepared from Khoa and Chhana such as Peda, Burfi, Gulabjamun, Milk cake, Kalakand, Rasogolla, Sandesh, etc are made in our country since ancient times because of their social, economic, religious, medicinal and cultural significance. In addition, there are many region-specific traditional products like Rabri, Basundi, Kunda, Thirattupal, Kheer, Payasam, etc which are known in specific region. Thirattupalis one such region International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 7 (2017) pp. 1529-1539 Journal homepage: http://www.ijcmas.com