Dr. P.S. PrajapatiRUPESH S. CHAVAN2017-07-212017-07-212008http://krishikosh.egranth.ac.in/handle/1/5810025811The 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 fatenDairy TechnologyStudyThesis