“TECHNOLOGY FOR MANUFACTURE OF DIETETIC ROSOGOLLA
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Date
2007
Authors
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Publisher
Anand Agricultural University, Anand
Abstract
The present study was planned and conducted to prepare Dietetic
Rosogolla form cow milk.
Preliminary trials were carried out to select the fat level in milk and
suitable modifications in the process of Chhana making to obtain a good
quality Chhana for Rosogolla preparation. Three levels of milk fat (1.0, 2.0
and 3.0 per cent) in cow milk were tried using a coagulation temperature
of 60º C and 1 per cent citric acid as a coagulant maintained at same
temperature. The quality of Chhana based on composition, yield and
recovery of milk constituents was compared with the Chhana made from
standardized cow milk having 4 per cent fat.
Description
Keywords
Dairy Technology, Technology