Vol. 11, Issue 12 (2022)

In this investigation attempts were made to evaluate the chemical and microbial qualities of basundi under retort packaging. The Retort processed basundi samples were compared with the non-retort processed basundi stored at 37 ºC and 5 ºC for about 35 days and observed the chemical and microbial qualities of product at 5 days interval. The retort processed basundi during storage time all the samples in various treatments showed marginal decrease in fat, protein, lactose, total sugar, pH and increase in sucrose, total solid, ash, FFA and acidity during storage for both the treatments of retort processed pouches were stored at 37 ºC and 5 ºC. The microbial evaluation of the samples indicated that, the retort processed sample stored at 37 ºC was commercially sterile up to 35th day of storage. However, the basundi without retort processing and stored at 37 ºC and 5 ºC was shown drastic change in the microbial load and unacceptable because of microbial spoilage. Obtained results were leads to conclude that, the retort processing of basundi and stored at 37 ºC can enhance the shelf life up to 35th day of storage.