Effect of Modified Atmospheric Packaging on the Shelf life of Kalakand

Kalakand is one of the oldest sweet made in India on the occasions of festivals and celebrations. It is popular all over the Indian sub-continent and is an heat desiccated Indian traditional milk based sweet made from acidified and sweetened milk with caramelized flavor and granular texture. In recent years, the consumer demand for fresh and high quality reservative free foods has led to the development of new processing and packaging technology to provide them fresh and high quality food at any place at any time.Modified atmosphere packaging as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of various dairy products. Modified atmosphere packaging, mainly uses high concentration of carbon dioxide as well as CO2/N2 gas mixture to improve shelf life of the foodstuffs.The development of food packaging machines with integrated gas flushing capabilities and the supply of ‘food grade’ gases allow dairy foods manufacturers to enhance the quality of their products. The book covers the new advance packaging technique(MAP) for improving self-life of Kalakand specially reference to Indian context.