STUDY ON THE INFLUENCE OF INCORPORATION OF WHEY PROTEIN CONCENTRATE ON THE QUALITY OF RASOGOLLA

Abstract

The present investigation was conducted to study the influence of incorporation of Whey Protein Concentrate (WPC) on the quality of Chhana. Experimental samples of Chhana were prepared by incorporating WPC at different rates viz.0.25 (C1), 0.50 (C2), 0.75 (C3), 1.00 (C4), 1.25 (C5) and 1.50 (C6) per cent (w/w) of the mixed milk. Control Chhana (CC) was prepared from mixed milk without addition of WPC. Addition of WPC at the different rates in mixed milk, didn’t affect the legal requirements with respect to chemical composition. However, body & texture as well as overall acceptability score of CC, C1,C2, C3, and C4 were statistically at par (P>0.05) with each other. Whereas yield, TS recovery and fat recovery of sample C3 and C4 samples were statistically at par (P>0.05) with each other, but significantly (P