Asian Journal of Dairy and Food Research, volume 29 issue 3/4 (sep/dec 2010) : 193 - 196

STUDY ON SENSORY QUALITIES OF CHHANA PODO FROM COW MILK*

Sushma. T. Sawant, Jayashri U, Pisal, R.J. Desale, D.G. Kadam
1Deptt of Animal Science and Dairy Science, Mahatma Phule Krishi Vishva Vidalaya, Rahuri - 413722, India
  • Submitted|

  • First Online |

  • doi

Cite article:- Sawant T. Sushma., U Jayashri, Pisal, Desale R.J., Kadam D.G. (2024). STUDY ON SENSORY QUALITIES OF CHHANA PODO FROM COW MILK*. Asian Journal of Dairy and Food Research. 29(3): 193 - 196. doi: .
Chhana is famous for various sweets preparation as a base product. Chhana podo is
prepared from chhana which is a famous product of Orissa that is eastern part of country.
Chhana podo prepared from cow milk standardized to 4 per cent fat using 25 per cent sugar and
5 per cent maida (52 M2) and baked for 80 mints at 150ºC had better sensory quality than 20
percent sngar and 4 percent maide (51 M2) 20 percent sugar and 5 percent maida and 25
percent sugar 4 percent maida (52 M1) other treatment combinations
  1. Amerine, M.A., Pangborn R.M. and Rossler E.B. (1965) Academic Press.Inc., New York.
  2. De, S. (1980) Outlines of Dairy Technology, Oxford University Press, New Delhi, pp.155 and 415-418.
  3. Ghosh.B.C, Rao K.Jayraj and Kulkarni S. (1998).Chhana podo baked indigenous delicacy. Indian
  4. Dairyman.1: 13-14.
  5. Menefee, S.G and Overman O.R. (1940) A semi-microkjeldahl method for determination of total nitrogen in
  6. milk.J.Dairy.Sci. 23 (12): 117-118.

Editorial Board

View all (0)