IMPROVEMENT IN OR RELATING TO A METHOD OF MAINTAINING THE KEEPING QUALITY OR SHELF LIFE OF'SHRIKHAND'BEING A SWEET PREPARED FROM'MASKA'OR THE SOLID CONTENTS OBTAINED FROM CURDS

摘要

A method of maintaining the quality or shelf life of ''shrikhand'', being a sweet prepared from ''maska'' or the solid contents obtained from curds, comprising in pasteurizing either the ''maska'' and other ingredients for preparing ''shrikhand'' or the prepared ''shrikhand'' itself, by heating to 60 degrees to 85 degrees Celsius for at least 2.5 minutes and cooling the same thereafter, wherein the heating of ''maska'' and other ingredients or the prepared ''shrikhand'' is effected in a scraped surface heat exchanger having variable speed scraper blades for scraping the heat exchanger surface and a central agitator for mixing the said substances intimately.