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Chakrabarti, S. R.
- Quality of Rasogolla Marketed in the State of Bihar and Jharkhand
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Authors
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
1 Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, P.O. Krishi Viswavidyalaya-741 252, Mohanpur, Nadia, West Bengal, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 42, No 11 (2005), Pagination: 522-527Abstract
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.- Studies on the Preparation of Rasogolla Analogue from Different Concentration of Soy-Milk
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Authors
Affiliations
1 Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Campus, Nadia, West Bengal, IN
1 Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Campus, Nadia, West Bengal, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 37, No 9 (2000), Pagination: 303-308Abstract
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.- Rheological Quality of Rasogolla and Soy-Rasogolla
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Authors
Affiliations
1 Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, W.B. 741252, IN
1 Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, W.B. 741252, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 34, No 3 (1997), Pagination: 76-80Abstract
Rasogolla is one of the most popular milk product of India. Method for preparation of rasogolla from cow milk chana has been standardized.- Innovation of Technology for Preparation of Soy-Chhana (Soy-Cheese)
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Authors
Affiliations
1 Department of Dairy Technology, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia-741252, West Bengal, IN
1 Department of Dairy Technology, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia-741252, West Bengal, IN