TECHNOLOGY FOR MANUFACTURE OF DIETETIC ROSOGOLLA”

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dc.contributor.advisorDr. P.S. Prajapati
dc.contributor.authorRUPESH S. CHAVAN
dc.date.accessioned2017-07-21T10:02:49Z
dc.date.available2017-07-21T10:02:49Z
dc.date.issued2008
dc.description.abstractThe 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 faten_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810025811
dc.keywordsTECHNOLOGY FOR MANUFACTURE OF DIETETIC ROSOGOLLA”, MANUFACTURE OF DIETETIC ROSOGOLLA”, ROSOGOLLA”en_US
dc.language.isoenen_US
dc.publisherAnand Agricultural Universityen_US
dc.research.problemTECHNOLOGY FOR MANUFACTURE OF DIETETIC ROSOGOLLA”,en_US
dc.subDairy Technologyen_US
dc.subjectDairy Technologyen_US
dc.subjectStudyen_US
dc.themeTECHNOLOGY FOR MANUFACTURE OF DIETETIC ROSOGOLLA”,en_US
dc.these.typeM.Tech.en_US
dc.titleTECHNOLOGY FOR MANUFACTURE OF DIETETIC ROSOGOLLA”en_US
dc.typeThesisen_US
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