OPTIMIZATION OF PROCESS PARAMETERS FOR THE PRODUCTION OF RASOGOLLA FROM COW MILK

Optimum combination of fat and solids non-fat(SNF) contents of milk, a cidity of milk-acid mixture and moisture content of chhana for product ion of rasogolla of desired hardness was studied. Hardness of rasogoll a was mainly influenced by the fat content of milk, followed by acidit y of milk-acid mixture, SNF of milk and moisture content of chhana. Bo th fat content of the milk and acidity of milk-acid mixture should be increased for obtaining low hardness in rasogolla. The analysis of a p rediction model had shown that rosogolla of desired hardness could be obtained from milk with 3.3% fat and 8.0% SNF, coagulated at 0.40%, la ctic acid level of milk-acid mixture and the resulting chhana had 58% moisture content. Material balance studies for the rasogolla preparati on at the optimized values of process parameters showed that 1 kg milk would yield 0.313 kg rasogolla, having 0.06 kg sugar and 0.066 kg mil k solids.