D. Gangopadhyay ¹, S. K. Dutta ¹, S. R. Chakrabarti ¹, S. K. Gangopadhyay ¹

Affiliations
1 Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, P.O. Krishi Viswavidyalaya-741 252, Mohanpur, Nadia, West Bengal, IN

Abstract

Rasogolla is a chhana based milk sweet highly popular in India, particularly in tine eastern states. Cow's milk is preferred over buffalo milk for preparation of rasogolla as it yields soft and smooth body and spongy texture. Market samples of rasogolla varies widely not only in chemical composition and microbial quality but also in Theological/textural parameters, flavour and appearance. Few attempts have been made in the direction of systematic study on quality of market rasogolla considering its chemical composition, microbiological standards and textural parameters.

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A. Biswas ¹, S. K. Gangopadhyay ¹, S. R. Chakrabarti ¹

Affiliations
1 Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Campus, Nadia, West Bengal, IN

Abstract

Impressive gains have been made in our countries annual milk production since the inception of operation flood in 1970. Now India has gained first position in respect of milk production which is 70 million metric tonnes. But the per capita availability of milk is much below than recommended international label which is 280 g/day. Production of milk in our country is localised and also varies with season. This causes difficulty in getting fresh fluid milk. The problem of shortage of milk is further aggravated by the sweet makers and confectioners who use liquid milk to manufacture products. Increasing human population, utilization of milk by unorganised sectors, conversions of milk to indigenous products are responsible for the shortage of fresh fluid milk.

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S. K. Gangopadhyay ¹, S. R. Chakrabarti ¹, M. P. Gupta ¹

Affiliations
1 Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, W.B. 741252, IN

Abstract

Rasogolla is one of the most popular milk product of India. Method for preparation of rasogolla from cow milk chana has been standardized.

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S. K. Gangopadhyay ¹, S. R. Chakrabarti ¹

Affiliations
1 Department of Dairy Technology, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia-741252, West Bengal, IN

Abstract

The annual milk production in India is about 44 million metric tonnes, but still there is acute shortage of fluid milk in the country. The per capita consumption of fluid milk per person per day is much below the recommended level. A large amount of milk is procured by the sweet-meat shops and is converted to various milk sweets.

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