Author(s):

Vaibhav Kumar Mishra, John David, Rekha Rani, Binod Kumar Bharti and Neeraj Kumar Dixit

Abstract: The present study was conducted on storage study of filled milk chhana spread in different temperature for one month i.e. T₁(A) refrigerator temperature with preservative, T₁(B) refrigerator temperature without preservative, T₂(A) Room temperature with preservative and T₂(B) Room temperature without preservative. Filled milk chhana spread was evaluated for physico-chemical, microbial and sensory quality parameters of different storage temperature. Sensory evaluation at every three days interval and chemical and microbial evaluation at seven days interval.

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