Open AccessUtilization of Whey as a Cooking Syrup Medium in the Preparation of Chhana Based Sweet - 'Rasogolla'
Author(s) -
Pushpa Prasad Acharya,
Sandeep K. Kanth
Publication year - 1970
Language(s) - English
Resource type - Journals
ISSN - 2091-0916
DOI - 10.3126/tuj.v25i1.3757
Subject(s) - food science , sensory analysis , dairy industry , cow milk , sensory system , chemistry , biology , neuroscience
Rasogolla was prepared in laboratory by using standardized pasteurised milk produced from Biratnagar Milk Supply Scheme (BMSS), Dairy Development Corporation (DDC), Biratnagar. It was analyzed for sensory, chemical, biochemical and microbiological attributes.Key words: Chemical and microbiological analysis; dairy milk; Sensory parameters; Storage of rasagolla; Whey utilizationTribhuvan University JournalVol. XXV, No. 1, 2005Page:149-158Uploaded date: 26, September, 2010