Effect of source of milk on sensory and textural quality of Chhana and Rasagulla

Abstract: The study was carried out to know the effect of source of milk on the sensory and textural attributes of Chhana and Rasagulla. Highest sensory scores were allotted for Rasagulla prepared from cow milk followed by goat milk and lowest sensory scores were observed for Rasagulla obtained from buffalo milk due to poor body and texture. The textural attributes viz hardness, chewiness, gumminess, cohesiveness, and springiness of Rasagulla prepared from cow, buffalo and goat milk were ascertained, Rasagulla prepared from buffalo milk had lowest springiness and highest hardness, gumminess and chewiness as compared to cow and goat milk Rasagulla.

Keywords: Chhana, Rasagulla, Buffalo milk, Cow Milk and Goat Milk, sensory attributes, textural characteristics.