Asian Journal of Dairy and Food Research, volume 29 issue 3/4 (sep/dec 2010) :

FORMULATION OF RASOGOLLA FROM COW MILK BLENDED WITH SAFFLOWER MILK

A.T. Lokhande, V.S. Deshmukh, S.B. Adangale, L.E. Khating, T.R. Walkunde

Affiliations

¹Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri – 413 722, India

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Cite article:- Lokhande A.T., Deshmukh V.S., Adangale S.B., Khating L.E., Walkunde T.R. (2024). FORMULATION OF RASOGOLLA FROM COW MILK BLENDED WITH SAFFLOWER MILK. Asian Journal of Dairy and Food Research. 29(3): . doi: .

ABSTRACT

To prepare rasogolla from cow milk blended with safflower milk is an economic alternative.
Rasogollas were prepared from different proportion of cow milk and safflower milk 100:0 (T0),
70:30 (T1), 60:40 (T2 and 50:50 (T3). The hedonic sensory score for rasogolla samples obtained
from treatment T0, T1, T2 and T3 were 8.84, 8.55, 8.16 and 7.46, respectively. It was observed
that rasogolla prepared from 50 parts of cow milk and 50 parts of safflower milk was acceptable
and economical. On an average the rasogolla of treatment T3 contained 6.92 per cent fat, 6.70
per cent protein, 39.89 per cent sucrose, 0.96 per cent ash and 54.22 per cent total solid. Cost
of production of T0 treatment was Rs.65.33/kg which got reduced to Rs.59.91 (T1), 58.85 (T2)
and 56.86 (T3). The advantage of safflower milk is that it is cheaper and rich in polyunsaturated
fatty acid.

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

FORMULATION OF RASOGOLLA FROM COW MILK BLENDED WITH SAFFLOWER MILK

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