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
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.
How to cite this article
A. Haque, M. J. Alam, M. Hasanuzzaman, M. N. Islam and M.A. K. Azad, 2003. Comparison of Rasogolla Made from Fresh
Cow Milk, Fresh Buffalo Milk and Mixture of Cow and Buffalo Milk. Pakistan Journal of Nutrition, 2: 296-299.
DOI: 10.3923/pjn.2003.296.299
URL: https://scialert.net/abstract/?doi=pjn.2003.296.299
DOI: 10.3923/pjn.2003.296.299
URL: https://scialert.net/abstract/?doi=pjn.2003.296.299