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Rasgullas are one of the most iconic dairy sweets in the confectionery industry. Their delicate spongy texture, syrup absorption, and fresh milk flavor make them a favorite across sweet shops, restaurants, and packaged dessert markets. However, behind their popularity lies a major operational challenge for sweet manufacturers and retailers: short shelf life . Because rasgullas are made from fresh chhena and stored in sugar syrup, they are highly sensitive to microbial spoilag

Introduction: The Challenge of Food Preservation In today’s fast-paced food supply chain, maintaining the quality of perishable products is more critical than ever. Fruits, vegetables, dairy, and meat often face spoilage due to microbial activity, oxidation, and improper handling. The consequences of food deterioration are far-reaching—financial losses for producers, reduced shelf life for retailers, and a significant environmental impact from wasted food. While conventional