Paneer was prepared by application of hurdle technology (HT) and its shelf stability studied by modified atmospheric packaging (MAP). The hurdles adopted comprised of water activity (aw), pH, preservative and MAP. The aw was reduced by using NaCl (1-3%), citric acid (CA, 0.01-0.1%) and potassium sorbate (0.1%). NaCl and CA at 3 and 0.1% reduced aw from 0.994 to 0.970 and pH from 5.6 to 5.1, respectively. Sensory scores of all samples decreased (p ≤ 0.05) from control during storage at different temperatures, but these scores at the end of 20 days were still under acceptable limit of 6 and above (liked moderately). MAP was carried out by using a mixture of CO2 to N2 in the ratio of 50:50. The HT adopted paneer with MAP had extended the shelf-life from 1 to 12 days at room temperature (30 ± 1°C) and 6 to 20 days at refrigeration (7 ± 1°C) temperatures.

Kunda, an indigenous heat desiccated sweet product prepared from milk and sugar, has a shelf-life of a few days under market conditions. In this study, shelf-life of kunda packed in select packaging materials viz. LDPE, metallised polyester and tin cans and stored at 30° and 5 °C was investigated. During storage, several changes took place in physico-chemical and sensory characteristics, the changes being faster at 30 °C than at 5 °C. The storage study indicated that kunda was acceptable throughout the storage period of 42 days at 30 °C and 90 days at 5 °C, irrespective of packaging material. However, the rate of changes in characteristics of the product packaged in tin cans and metalized polyester was slower. Hence, it was recommended that kunda be packed in tin cans and metallised polyester pouches which possess high barrier properties for achieving long shelf-life.

Kunda, an indigenous heat desiccated sweet product prepared from milk and added sugar, has a shelf-life of a few days under market conditions. In this study, effect of preservatives viz. potassium sorbate and nisin on the shelf-life of kunda stored at 30°and 5°C was investigated. During storage, several changes took place in physico-chemical and sensory characteristics, the changes being faster at 30°than at 5°C. There was little effect of preservatives per se on the quality of kunda, but changes were slower in kunda preserved with nisin. Kunda packaged in LDPE pouches or tin cans and stored at 30°and 5°C, irrespective of the presence or absence of preservatives, was stable for 42 and 90 days respectively. Increase in osmotic pressure due to high levels of sugar in kunda might be responsible for containing the growth of microbes in the product.

Lassi was prepared by inoculating different combinations of starter cultures like LS1 - Lactobacillus delbrukii ssp bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum NCDC15; LS2 - L. delbrukii ssp bulgaricus, S.thermophilus, L.acidophilus NCDC232 and LS3 - S.thermophilus, B.bifidum NCDC15, L.acidophilus NCDC232 at 3% (1:1:1) into heat treated milk. Lassi was standardized to 10% total milk solids and 10% sugar by using probiotic dahi and sugar syrup. Lassi prepared from LS3 - S.thermophilus, B.bifidum NCDC15, L.acidophilus NCDC232 secured highest sensory score than the other combinations and the shelflife of lassi was increased by 6 days compared to control lassi prepared from L.bulgaricus and S.thermophilus. The increased shelflife may be due to exclusion of L.bulgaricus from fermentation process thus decreased post acidification during refrigerated storage increasing viability of probiotic cultures.

Kunda is an Indian traditional heat desiccated dairy product popular in Karnataka province of India. Manufacture of Kunda is a time consuming and energy intensive process involving continuous desiccation of milk along with sugar and the process involves consumption of large quantities of steam for evaporation of water. Since energy conservation in dairies is a priority area, a technology was developed to manufacture Kunda with less energy requirement utilizing caramelized sugar. Caramelized sugar was used during the process at various levels and it was observed that browning developed faster with increasing level of caramelized sugar. Use of 40% level of caramelized sugar reduced the total process time and also produced good quality Kunda. The total net energy consumption per kg Kunda was 8262.61 kJ and this energy consumption was brought down by 26.91% utilizing caramelized sugar at 40% level of sugar. PRACTICAL APPLICATIONS Several varieties of heat desiccated dairy products are being consumed by the people in India and other South Asian countries. Some of these products are highly region specific. The popularity of these products spans a vast geographical area. Kunda is one such product very popularly consumed in central regions of India. Its manufacture involves taking milk in a steam kettle, boiling for long periods of time along with sugar desiccating the contents to a brown colored semisolid mass, called Kunda. In a dairy plant, this involves consumption of large quantities of steam, which naturally adds to the cost of the product. In the present research work, the steam requirement for Kunda manufacture has been estimated and efforts were made to cut down the steam energy requirement by 26–27%, which translated to significant savings in energy. Thus, consumers not only will have to pay less for the product, but also could enjoy good quality product prepared by the developed technology. This technology has been successfully transferred to one of the dairy plants in the region.