Utilization of Whey as a Cooking Syrup Medium in the Preparation of Chhana Based Sweet - 'Rasogolla'
Keywords:Chemical and microbiological analysis, dairy milk, Sensory parameters, Storage of rasagolla, Whey utilization
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 utilization
Tribhuvan University Journal
Vol. XXV, No. 1, 2005
Uploaded date: 26, September, 2010
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© Center for Research, Tribhuvan University