Dr. J. P. PrajapatiMr. Patel Jaiminkumar Narendrabhai2019-05-302019-05-302017http://krishikosh.egranth.ac.in/handle/1/5810105855The present investigation was planned and conducted to study the influence of incorporation of WPC on the quality of Rasogolla. Experimental samples of chhana were prepared by incorporating WPC at different rates viz. 0.25 (C1), 0.50 (C2), 0.75 (C3), 1.00 (C4), 1.25 (C5) and 1.50 (C6) per cent (w/w) of the mixed milk. Control chhana (CC) and Rasogolla (CR) was prepared from mixed milk without addition of WPC. Experimental samples of Rasogolla R1, R2, R3, R4, R5 and R6 were prepared from C1, C2, C3, C4, C5 and C6 experimental chhana respectively. Optimization of rate of addition of WPC in mixed milk for preparation of Rasogolla was carried out on the basis of sensory and rheological properties. In addition, compositional, physico-chemical and microbial properties were also studied. The shelf life of optimized Rasogolla was estimated by evaluating changes in physico-chemical, sensory and microbial parameters during storage at cabinet temperature (20+2°C) and refrigeration temperature (7+2°C).en-USnullThesis