Rasogolla is a popular Indian milk based sweet usually prepared from cow milk. Chhana is used as a base product, for this delicacy. The shelf life of chhana does not exceed a few hours at room temperature. Stored chhana produces rasogolla with inferior sensory properties. Moreover fresh cow milk is not available at all times. Traditional method of rasogolla making leads to lot of inconsistencies in textural quality. To over come these limitations  an instant dried  rasogolla mix  has been developed.

NEW TECHNOLOGY  

Cow milk is ultra filtered  under specified condition of operation at predetermined temperature. The retenate is spray dried using a standard technique. The dried retentate is blended with the selected additives to produce the desired flavour and texture in the finished product. In short process involves ultra filtration of cow skim milk followed by dial filteration, blending cream, spray drying, dry blending of additives and  finally packaging.

PRODUCT YIELD

The average yield of the mix powder from cow milk is 7 percent which will produce about 55 kg of sweet (drained weight). This is 20% higher than that obtained by traditional method.

COMPOSITION

Contains 4.76% moisture,  31.7% fat, 46.83% total proteins,   4.39% ash, 12.48 total  carbohydrates.

SHIELF  LIFE

Dried rasogolla mix can be stored without spoilage  for five months at  30^deg  C and for 10  months at  5^deg  C  in  sealed  containers. The cost of rasogolla mix powder works out to  Rs.80/-kg in a plant of 2 T/day.

ADVANTAGES

• Rasogolla of consistent quality is obtained

• Convenience in use

• Adaptable to medium and industrial scale dairy processing  operations.
• Long shelf life
• Offers good export potential

NRDC offers other products like    khoa powder, kulfi mix   powder Rasogolla  powder,   kheer    mix etc.  

Existing Dairy Product manufacturers will benefit substantially in investments.