Manufacturing technology and production cost of chhana podo by incorporation of mango (Mangifera indica L.) Pulp Cv. Alphonso

Abstract

A study on “Manufacture technology and production cost of chhana podo by incorporation of mango (Mangifera indica L.) Pulp Cv. Alphonso” was carried out by using cow milk. The attempts have been made to study effect of different levels of mango pulp (0, 10, 20, 30 and 40 %) on manufacture technology and production cost of chhana podo. Chhana podo prepared with 20 per cent mango pulp was found superior over rest of the treatments. From the result of present investigation, it may be concluded that mango pulp could be successfully utilized for preparation of chhana podo. The most acceptable quality chhana podo can be prepared by using 20 per cent mango pulp and having production cost of 187.50/kg. Such flavoring did not appreciably affect the composition of chhana podo.