Utilization of Whey as a Cooking Syrup Medium in the Preparation of Chhana Based Sweet - 'Rasogolla'

Authors

  • Pushpa P Acharya
  • Sandeep K. Kanth

DOI:

https://doi.org/10.3126/tuj.v25i1.3757

Keywords:

Chemical and microbiological analysis, dairy milk, Sensory parameters, Storage of rasagolla, Whey utilization

Abstract

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

Page:149-158

Uploaded date: 26, September, 2010

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Author Biographies

Pushpa P Acharya

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Sandeep K. Kanth

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How to Cite

Acharya, P. P., & Kanth, S. K. (2010). Utilization of Whey as a Cooking Syrup Medium in the Preparation of Chhana Based Sweet - ’Rasogolla’. Tribhuvan University Journal, 25(1), 149–158. https://doi.org/10.3126/tuj.v25i1.3757

Issue

Vol. 25 No. 1 (2005)

Section

Articles

License

© Center for Research, Tribhuvan University