MVSc

A detailed study was carried out to determine the quality of coconut fat filled milk for the preparation of indigenous milk products such as paneer, rasogolla and whey drinks. A modified version of rasogolla was designed, fabricated and used in the present study.
An exhaustive review of literature has been presented on the use of vegetable fat for substitution of milk fat for preparation of various dairy products apart from preparation and other related aspects of paneer, rasogolla and whey drinks.
The methods of chemical analysis and sensory evaluation of these products have been detailed.
The control samples of paneer, rasogolla and whey drinks were prepared suing cows’ milk while experimental samples were prepared using skim milk filled with coconut fat. The milks were standardized to four per cent fat.
The moisture, fat and acidity were found to be similar in control paneer and experimental paneer. The control paneer was found to have higher yield but low protein content when compared to experimental paneer. On sensory evaluation, control paneer was graded as of ‘excellent quality’ while experimental paneer was graded as of ‘good quality’.
The control and experimental samples of rasogolla were found to have same springiness. Control samples of rasogolla obtained ‘excellent’ grade on sensory evaluation but the experimental rasogolla was graded as of ‘good’ quality. The difference in the quality of paneer and rasogolla was due to the natural flavour of coconut milk carried over to the products. Both control and experimental samples of rasogolla were found to have good shelf life of three days, at room temperature.
Pineapple and lemon flavoured control and experimental whey drinks were found to be equally acceptable with no difference in appearance, odour, flavour and body characteristics.
The chemical and sensory evaluation of paneer, rasogolla and whey drinks prepared from cow’s milk and coconut fat filled milk revealed no significant difference between them.