Formulation of Rasogolla From Cow Milk Blended With Safflower Milk

To prepare rasogolla from cow milk blended with safflower milk is an economic alternative. Rasogollas were prepared from different proportion of cow milk and safflower milk 100:0 (T₀), 70:30 (T₁), 60:40 (T₂ and 50:50 (T₃). The hedonic sensory score for rasogolla samples obtained from treatment T₀, T₁, T₂ and T₃ were 8.84, 8.55, 8.16 and 7.46, respectively. It was observed that rasogolla prepared from 50 parts of cow milk and 50 parts of safflower milk was acceptable and economical. On an average the rasogolla of treatment T₃ contained 6.92 per cent fat, 6.70 per cent protein, 39.89 per cent sucrose, 0.96 per cent ash and 54.22 per cent total solid. Cost of production of T0 treatment was Rs.65.33/kg which got reduced to Rs.59.91 (T₁), 58.85 (T₂) and 56.86 (T₃). The advantage of safflower milk is that it is cheaper and rich in polyunsaturated fatty acid.