Use of Sorbic Acid for Shelf Life Enhancement of Cow's Milk Peda

Abstract

Peda is a heat desiccated indigenous milk sweet prepared by heating a mixture of khoa and sugar until the desired granular and hard texture and flavour develops. But the product is prone to microbial spoilage. Several treatments including heat, using chemical preservations, low temperature storage are being employed to prevent the microbial spoilage of dairy and food products. Sorbic acid and its salts are considered as effective inhibitors against yeasts and moulds and also in controlling bacterial growth but to some lesser extent.