PROCESS RE-ENGINEERING FOR THE IN-CONTAINER MANUFACTURE OF KHEER
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Date
2017
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DEPARTMENT OF DAIRY ENGINEERING S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
Kheer, a cereal- based dairy delicacy, is popular throughout India. However, its limited keeping quality even under refrigeration has not allowed it to come out of the confines of the domestic kitchen. In past, several attempts have been made to extend the shelf life of kheer by, subjecting the product to sterilization in a retort but these have been of no avail. While the problems associated with thermal treatment of kheer were envisaged in the present study, to be overcome by employing a autoclave system in order to obtain a ready-to-eat kheer.
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