Attempts were made to enhance the shelf life of Burfi by microwave irradiation. Standard Plate Count; Coliform Count; Yeast and Mold Count; Proteolytic Count; Acid Producers Count; Staphylococcus Count and Sensory evaluation on a nine point Hedonic Scale of each product . treated and untreated products stored at ambient condition (30˚C) and at refrigerated condition (5 - 7˚C) was done at 0 day, 2nd day, 5th day, 7th day and onward till they were acceptable based on organoleptic test and consumer acceptance. The shelf life of Burfi was extended by 19 days at room temperature and 28 days at refrigeration temperature. Use of microwave radiation of Burfi is suggested to enhance the shelf life of the product.
