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Comparative Study of the Quality of Rasomalai Manufactured from Cow and Buffalo Milk

Sayedatunnesha
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

A. Wadud
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. N. Islam
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. A. Islam
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. A. Hossain
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The experiment was conducted to compare the quality of rasomalai manufactured from cow milk and buffalo milk, two types of rasomalai were prepared named as- A (cow milk) and B (buffalo milk). The qualities of prepared rasomalai were evaluated physically, chemically and microbiologically. It was found that flavor, body and texture, color and appearance and total score of A and B type samples differed significantly (P<0.01) and taste score non-significantly (P>0.05). The total solids, protein, fat, ash and carbohydrate content of A and B were 461.10±6.45 and 540.17±3.77; 61.67±1.20 and 84.00±1.15; 75.33±3.18 and 125.67±3.48; 9.13±0.09 and 12.50±0.12 and 314.97±4.53 and 318.00±1.53 g/kg, respectively. All of them varied significantly (P<0.01) except carbohydrate (P>0.05). Total viable count of A and B type samples were non-significantly (P>0.05) different and the values were 3.84±0.05 and 3.77±0.07 log cfu/g. The Coliform was absent both in A and B type sample. Buffalo milk rasomalai earns extra profit of Tk. 35/kg than the cow milk rasomalai. Physical examination revealed that type A was better than type B but the chemical and microbiological findings and also the pricing of rasomalai showed that buffalo milk rasomalai was superior to cow milk rasomalai.

Keywords: Rasomalai, Cow milk, Buffalo milk, Quality

Location: Dairy Chemistry and Technology Laboratory and Dairy Microbiology Laboratory, Department of Dairy Science, Bangladesh Agricultural University, Mymensingh

Start Date: 00-00-2008

End Date: 00-00-2008

Program Area: Postharvest and Agro-processing

Commodity: Fortified food

Objectives:

1. To monitor the quality of rasomalai made from buffalo milk, to make a comparison between the quality of rasomalai made from cow and buffalo milk and to assess the overall feasibility of making rasomalai from buffalo milk.

Methodology:

Preparation of rasomalai - This experiment was conducted at the Dairy Chemistry and Technology Laboratory and Dairy Microbiology Laboratory, Department of Dairy Science, Bangladesh Agricultural University, Mymensingh. Cow milk (4.10% fat and 8.21% SNF) and buffalo milk (8.20% fat and 9.52% SNF) were collected from the Bangladesh Agricultural University Dairy Farm. Both the cow milk and buffalo milk were divided in two portion for making chhana ball and malai. For preparing ball - the milk was heated to boil and then the temperature of milk was decreased to about 80°C. After that, whey water was added to milk and kept it for sometimes for the separation of chhana (mainly casein) and finally, the chhana was collected by filtering it through the mouslin cloth. Then, 1% (w/w) flour was added to the chhana and it was grinded and kneaded to prepare the chhana ball. The ball was cooked in the sugar syrup (sugar : water = 1.5 : 1) for 20-30 minutes. Malai was prepared by reducing the milk volume by heating to 60% for buffalo milk and 50% for cow milk with the addition of 0.4% cardamom and 2% sugar. Then the cooked chhana ball was boiled in this malai for 5 minutes. After keeping it at room temperature for 5-6 hrs., it becomes ready to serve. Analysis of the sample - Rasomalai made from cow milk (A) and buffalo milk (B) were judged by a panel of experienced judges for physical quality by using a 100 point score card consists of flavor (45), body and texture (30), color and appearance (15) and taste (10). The total solids was obtained by oven drying, ash by incineration, fat by Babcock fat test, protein by kjeldahl, sugar by calculation, acidity by titration against 0.1 (N) NaOH, total viable count by SPC agar and coliform by VRB agar method. Statistical analysis - The design of the study was Completely Randomized Design (CRD) and analytical computer package was Mstat Programme.

Source of Information: Bang. J. Anim. Sci. 2008, 37 (1) : 57 - 62; ISSN 0003-3588

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Three kg cow milk produced 1.15 kg rasomalai and 3 kg buffalo milk produced 1.40 kg rasomalai. Market price of 1 kg rasomalai is Tk. 140.00 (2008). Price of 1.15 kg cow milk rasomalai is Tk. 161.00 and Price of 1.40 kg buffalo milk rasomalai is Tk. 196.00. Extra profit from 3 kg buffalo milk was Tk. (196-161) = Tk. 35.00. Because of higher yield of chhana and malai, buffalo milk produces more rasomalai than cow milk. So, preparation of rasomalai from buffalo milk is economically profitable. Considering the quality parameter and economical statement, it may be concluded that rasomalai produced is profitable buffalo milk the cow milk.

Knowledge Management: Journal