Studies on the effect of preservatives on the keeping quality of Rasmalai

The post-processing development of contaminating microorganisms present in rasmalai were controlled effectively with the addition of low concentration s (100-200 ppm) of selected preservatives like butylated hydroxyanisole (BH A), butylated hydroxy toluene (BHT) and lauricidin (LC). Rasmalai samples c ontaining these preservatives showed significant decrease in viable count a s compared to control (no preservative) and slight variation in pH was seen on storage at 4 degrees C, room temperature 22-25 degrees C or at 37 degre es C for 1-10 days.