<div>Background: Animal origin protein prices are beyond the purchasing capacity of average population. So for those who cannot afford costly protein available in market, plant origin protein source is very good choice e.g. Soybean. Many food scientists are working on to enhance the nutritive value of milk products. In this investigation an attempt has been carried out to enhance nutritive value of sweetmeat with low cost of production by using natural coagulant. 
 
Methods: In this investigation soymilk used for partial replacement of cow milk in order to reduce cost of production of Channa Murki. Passion fruit juice (PFJ) having good nutritional properties successfully used for coagulation.&nbsp; 
 
Result: From this investigation it has been concluded that passion fruit juice can be successfully used instead of traditional coagulants in making of coagulated dairy products with high nutritive value.</div>

Effect on Physic-chemical Quality of Soymilk Blended Channa based Sweetmeat by using Natural Coagulant

A large amount of whey is being produced in India every day during preparation of chhana and chhana based sweetmeats. The drainage of the whey produced not only increases the BOD load of the environment but also causes loss of essential nutrients. Preparation of chhana whey based fermented beverage is one of the key processes of effective utilization of whey. In the present study two chhana whey based beverages were prepared separately by fermenting the whey with two different cultures namely Streptococcus thermophilus NCDC-74 (Beverage I) and Yoghurt culture YC-470 containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus (Beverage II) by adding at 2% inoculum level. The average total solid, fat, protein and lactose content were found to be 22.30, 0.18, 0.259, 4.39% and 22.79, 0.20, 0.26, 4.31% in beverage I and beverage II respectively. The overall sensory score of both the beverages were significantly higher (P&lt;0.05) &nbsp;than that of control sample. Both the beverages were acceptable up to 20 days when stored at 7&plusmn;2&deg;C.

Evaluation of quality and stability of chhana whey beverage fermented with lactic acid bacteria

Bottle gourd burfi was prepared with different proportions of bottle gourd shreds (BGS) to khoa, 10% (T1), 20% (T2), 50% (T3), 100% (T4) and 200% (T5). Sugar (@ 30% on mixture basis) and khoa (150 g) were kept constant in all the experiments. It was observed that on increasing the proportion of BGS sensory scores for color and sweetness increased, whereas scores for flavor, texture and overall acceptability decreased. Maximum scores were fetched by treatment T4 in terms of flavor (8.42), texture (8.21) and overall acceptability (8.33), and by treatment T5 in terms of color and appearance (8.10) and sweetness (8.33). Treatment T1 got lowest sensory scores for all parameters. Proximate analysis indicated that on increasing the proportion of BGS; fat, protein, titratable acidity and ash contents showed a decreasing trend. However moisture content of the product increased, treatment T5 showed maximum moisture content (30.74%). 
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Effect on Physic-chemical Quality of Soymilk Blended Channa based Sweetmeat by using Natural Coagulant

Evaluation of quality and stability of chhana whey beverage fermented with lactic acid bacteria

Studies on preparation of composite dairy food-bottle gourd burfi