Comparison of Rasogolla Made from Fresh Cow Milk, Fresh Buffalo Milk and Mixture of Cow and Buffalo Milk

Authors

  • A. Haque Bangladesh Agricultural University, Mymensingh, Bangladesh
  • M.J. Alam Regional Duck Breeding Farm, Naogaon, Bangladesh
  • M. Hasanuzzaman District Artificial Insemination Centre, Kushtia, Bangladesh
  • M.N. Islam Bangladesh Agricultural University, Mymensingh, Bangladesh
  • M.A.K. Azad Milk-Vita, Bangladesh

DOI:

https://doi.org/10.3923/pjn.2003.296.299

Keywords:

Rasogolla, chhana, cow milk and buffalo milk

Abstract

Three types of rasogolla were prepared from cow milk chhana and buffalo milk chhana named as A (100% cow milk chhana). B (100% buffalo milk chhana) and C (50% cow + 50% buffalo milk chhana). Quality of those was evaluated by physical and chemical tests. Rasogolla made from cow milk chhana gained the highest organoleptic score. In addition the addition of 50% buffalo milk chhana with 50% Cow milk chhana Produced rasogolla nearly similar to A type rasogolla.

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Published

15.08.2003

Issue

Vol. 2 No. 5 (2003)

Section

Research Article

License

Copyright (c) 2003 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Haque, A., Alam, M., Hasanuzzaman, M., Islam, M., & Azad, M. (2003). Comparison of Rasogolla Made from Fresh Cow Milk, Fresh Buffalo Milk and Mixture of Cow and Buffalo Milk. Pakistan Journal of Nutrition, 2(5), 296-299. https://doi.org/10.3923/pjn.2003.296.299