India is pre-eminent in milk production and according to the estimates of the dairy industry, 50% of the comprehensive milk produced in India is processed into traditional milk products like ghee, paneer, khoa, chhana, dahi and a diverse range of milk sweetmeats. Chhana and chhana-based confections like rasogolla, ras-malai, cham-cham, etc. are highly perishable and limited research efforts have been made to increase their shelf life, resulting in a waning of dairy output in terms of value addition. So, the plenary investigation was based on the development of an improved confection utilising chhana and fruit powders as core materials, Theobroma cacao (dark chocolate) as a coating of core material, and Vaccinia oxycoccos (cranberry extract) as a natural preservative in the core material. Storage studies were performed on four different formulations marked as control, T1, T2 and T3 (described in the material/methodology section) at a storage interval of 10 days up to day 40 of refrigeration preservation. Total phenolic counts, flavonoid counts, pH and water activity of all the formulations exhibited a substantial decrease, while TBA values, TPC and YMC increased significantly with the advancement of storage interval. All the samples got the microbial counts (TPC and YMC) above the permissible limit between 30 and 40 days of storage, indicating a shelf life of 30 days versus the few days of shelf life of traditional chhana-based confections.

中文翻译：

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利用可可、牛痘和不同果粉对基于 chhana 的传统甜食进行现代化改造和保质期延长

印度是牛奶生产的佼佼者，根据乳制品行业的估计，印度生产的综合牛奶中有 50% 被加工成传统奶制品，如酥油、芝士、khoa、chhana、dahi 和各种牛奶甜食. Chhana 和以 chhana 为基础的糖果，如 rasogolla、ras-malai、cham-cham 等极易腐烂，为延长其保质期所做的研究工作有限，导致乳制品产量在附加值方面下降。因此，全会调查的基础是开发一种改进的糖果，利用 chhana 和水果粉作为核心材料，可可可可（黑巧克力）作为核心材料的涂层，以及牛痘（蔓越莓提取物）作为核心的天然防腐剂材料。对标记为对照、T1、T2 和 T3（在材料/方法部分中描述）的四种不同配方进行了储存研究，储存间隔为 10 天，直至冷藏保存第 40 天。所有配方的总酚含量、类黄酮含量、pH值和水分活度均有显着降低，而TBA值、TPC和YMC随着贮藏时间的延长而显着升高。所有样品的微生物计数（TPC 和 YMC）在 30 到 40 天的储存期间都超过了允许的限度，表明保质期为 30 天，而传统的 chhana 糖果的保质期只有几天。所有配方的类黄酮含量、pH 值和水分活度均显着降低，而 TBA 值、TPC 和 YMC 随储存时间的延长而显着增加。所有样品的微生物计数（TPC 和 YMC）在 30 到 40 天的储存期间都超过了允许的限度，表明保质期为 30 天，而传统的 chhana 糖果的保质期只有几天。所有配方的类黄酮含量、pH 值和水分活度均显着降低，而 TBA 值、TPC 和 YMC 随储存时间的延长而显着增加。在 30 到 40 天的储存期间，所有样品的微生物计数（TPC 和 YMC）都超过了允许的限度，这表明保质期为 30 天，而传统的 chhana 糖果的保质期只有几天。