Dr. P. S. PrajapatiROHIT G. SINDHAV2017-02-282017-02-282014http://krishikosh.egranth.ac.in/handle/1/5810002984The present study was planned with an objective to assess the shelf-life of Cham-Cham using selected packaging material and stored under modified atmospheric packaging. They were stored at 20±2oC temperature and at 7±2oC temperature and studied for their compositional, physico-chemical, textural, microbial and sensory changes taking place in packed Cham-Cham at regular interval of storage.endairy science, dairy technologyEvaluationThesis