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The present study was carried out to evaluate the shelf-life of Cham-Cham using modified atmospheric packaging (MAP). Cham-Cham stored under refrigeration temperature (7±2 0 C) in modified atmospheric condition showed significantly higher shelf-life than the Cham-Cham stored at same temperature in normal packaging condition. The compositional attributes such as fat, protein, total carbohydrate and ash of Cham-Cham increased significantly where as moisture was significantly decreased up on storage at 7±2 0 C. The acidity and soluble nitrogen content where non-significantly increased. However, pH of Cham-Cham decreased significantly on storage at 7±2 0 C. FFA and HMF content of Cham-Cham increased significantly when Cham-Cham stored at 7±2 0 C. The packages were found to have a significant increased in the hardness, chewiness and cohesiveness. However, significant decreased in the adhesiveness and springiness values of Cham-Cham were found at 7±2 0 C storage temperature. However stiffness of Cham-Cham increased non-significantly at 7±2 0 C. The flavour, body and texture, colour and appearance and overall acceptability scores of Cham-Cham declined significantly as storage period progressed. Hence, the shelf-life of Cham-Cham extended up to 28 days in MAP as compare to normal packaging shows up to 14 days. It also shows that the use of CO 2 was superior to N 2 in MAP.

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Background and Aim: Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the whiteness of milk. Materials and Methods: Milk was subjected to boiling and ultrasonication treatments. Then, the micellar casein size and the whiteness of the milk were evaluated using L-Value- intensity of whiteness and the radical scavenging capacity of the milk was evaluated using 1,1-diphenyl-2-picrylhydrazyl method. Results: The radical scavenging activity of the milk was found to be reduced during the different processing treatments, but this decrease was non-significant for the ultrasonication treatment (p>0.05). However, a significant reduction in radical scavenging activity (p<0.05) was observed for the boiled milk. Micellar casein size reduction was observed after both treatments, and boiling had a significant effect (p<0.05) on the micellar casein particle size. We found that the whiteness of skim milk was significantly decreased after boiling treatment, but was not significantly decreased after ultrasonication. Ultrasonication had a non-significant effect on the whiteness of ultrasonicated milk which was observed. Conclusion: Ultrasonicated milk had a very non-significant effect on the antioxidant activity (radical scavenging activity) of milk, whereas the effect of boiling was significant. Ultrasonication treatment increases the shelf-life of milk while retaining its bioactive properties.

Ghee, is clarified butter or anhydrous milk fat, has an integral relation with Indian culinary culture. Due to the importance and seasonal decline in the production; unscrupulous traders tend to add cheap vegetable oils like palm oil in ghee. The composition of milk fat and oil vary in terms of fatty acids. Milk contains mainly short and medium chain fatty acids whereas vegetable oil contains long chain fatty acids. Due to different fatty acids composition between milk fat and palm oil, we tried to exploit this fatty acids difference to identify the adulteration of palm oil in ghee, using Gas chromatography. Study suggested that due to palm oil adulteration in ghee, the concentration of short chain fatty acids get decreased and long chain saturated and unsaturated fatty acids showed an increase. In addition to the above, change was also observed in the ratio of the total of saturated fatty acids to unsaturated fatty acids. Fatty acids analysis could be very effective for the detection of palm oil adulteration in ghee to the tune of 5 %. Our current study suggested that fatty acids study was able to detect foreign fat like palm oil in milk fat but this study is not suitable to confirm the type of foreign fat in milk fat or ghee.