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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 1159-1170
DOI: https://doi.org/10.20546/ijcmas.2018.702.143


Studies on Preparation and Packaging of Guava Cheese
Rashmi Shukla1*, Y.K. Shukla1 and Smita Pathak2
1Krishi Vigyan Kendra, B.M. College of Agriculture, Khandwa (M.P.), India
2Govt. Home Science College, Jabalpur (M.P.), India
*Corresponding author
Abstract:

Guava cheese was prepared form the fruit of each variety under both with and without use of milk powder. Storage stability studies of guava cheese was conducted for a period of 150 days at ambient temperature (30o c + 2, 90% RH).200g of each Product formulation were cut in to Small pieces and wrapped with butter paper packed in different packaging material viz. plastic container, glass Container, aluminum foil bag and polyether bag, At 30 day intervals, sample were take in triplicate and analyzed for acidity, ascorbic acid, reducing and non-reducing sugar. Total sugar, and total microbial counts as per standard procedures (Sharf, 1966). Guava cheese prepared from variety L-49 had maximum total reducing sugar and also had better stability during storage. Plastic containers followed by glass containers were found to better as it had lesser decrease in total, reducing sugar and non-reducing sugar content of guava cheese. The variety L-49 performed better for processed purpose at domestics as well as commercial level.


Keywords: Packaging, Microbial counts, Reducing and non-reducing sugar
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How to cite this article:

Rashmi Shukla, Y.K. Shukla and Smita Pathak. 2018. Studies on Preparation and Packaging of Guava Cheese.Int.J.Curr.Microbiol.App.Sci. 7(2): 1159-1170. doi: https://doi.org/10.20546/ijcmas.2018.702.143