Abstract
A study was carried out to investigate the effect of different coagulants on the recovery of milk solids, yield and sensory quality of Chhana and the resultant Rasogolla. Six type of coagulants comprising of sour whey (0.5%, 1.0% acidity), citric acid (0.5%, 1.0% acidity) and blend of sour whey and citric acid (0.5%, 1.0% acidity) were used to prepare Chhana followed by sweet meat Rasogolla. The nonsignificant yield of chhana was found by the use of different coagulants; however it had a significant influence on the fat and total solids (TS) recoveries ranges from 90.5 to 93.8%; 42 to 44% of milk for chhana, respectively. The highest mean yield, fat recovery and TS recovery were recorded for B type chhana prepared using 1% sour whey as coagulant. Rasogollas prepared using varying coagulants did not have any significant influence on any of the sensory attributes of product studied. Rasogolla prepared from chhana made using 1% sour whey as coagulant had the highest overall sensory score. It is recommended to employ sour whey with 1.0 % of titratable acidity as coagulating agent in the preparation of Rasogolla.
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