Kalakand, a popular traditional milk sweet of Indian sub-continent, was packaged under air and modified atmospheric packaging (MAP) conditions (98 % N 2 , 98 % CO 2 and 50 % N 2 : 50 % CO 2 ). The samples were stored at 10, 25 and 37°C and evaluated for various physico-chemical, microbial, textural and sensory changes, in order to establish the applicability of MAP for storage of Kalakand. It could be established that the MAP conditions of 50 % N 2 : 50 % CO 2 and storage at 10°C, were the most suitable conditions for preserving the Kalakand for upto 60 days.