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Pakistan Journal of Biological Sciences
Year: 2002  |  Volume: 5  |  Issue: 6  |  Page No.: 725 - 727

Quality Attributes of Kachhagolla -A Delicious Indigenous Milk Product of Bangladesh

M.M. Alam, S.M.R. Rahman, A.K.M.A. Mannan and M. Shams-ud- Din    

Abstract: The present study aimed to prepare an acceptable quality of Kachhagolla and compare the quality of laboratory made Kachhagolla with that of Kachhagolla collected from five selected famous sweetmeat shops in Natore district of Bangladesh. Samples were judged by panel of experts by organoleptic qualities and also were analyzed for chemical and bacteriological properties. Significant difference (P<0.01) was found in case of laboratory made Kachhagolla interns of organoleptic characteristics. Statistical analysis showed that total solid, moisture, fat, protein, carbohydrate and ash of laboratory made Kachhagolla were significantly (P<0.01) higher than that of other samples of market kachhagolla. Total viable bacteria differ significantly among the treatment but coliform bacteria were not significantly differing among the treatments. Physiological, chemical, microbiological examination revealed that the laboratory made Kachhagolla was more superior to other samples and sample B was better than other sweetmeat shop in Natore district.

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