Hostname: page-component-745bb68f8f-mzp66 Total loading time: 0 Render date: 2025-01-11T20:41:14.706Z Has data issue: false hasContentIssue false
  • English
  • Français

Texture and microstructure of chhana and rasogolla made from cows' milk

Published online by Cambridge University Press:  01 June 2009

Amitava K. Adhikari ,
Om N. Mathur  and
Girdhari R. Patil
Amitava K. Adhikari
Affiliation:
Division of Dairy Chemistry, National Dairy Research Institute, Karnal 132001, India
Om N. Mathur
Affiliation:
Division of Dairy Chemistry, National Dairy Research Institute, Karnal 132001, India
Girdhari R. Patil
Affiliation:
Division of Dairy Chemistry, National Dairy Research Institute, Karnal 132001, India
Get access Rights & Permissions [Opens in a new window]

Summary

The relationships between the composition, texture and microstructure of chhana (an Indian-style soft cottage cheese analogue) and rasogolla (a sweetened dairy product made from chhana) were analysed. Chhana contained a significantly higher proportion of fat, protein, lactose and minerals than did rasogolla. Cooking of chhana in 60% sucrose solution introduced sucrose and changed the texture and structure to that typical of rasogolla. As chhana was transformed to rasogolla, the Instron textural properties, hardness, gumminess and chewiness, fell significantly, whereas springiness increased dramatically. Market rasogolla had a slightly different composition from the laboratory-made samples, but both had similar Instron textural and sensory textural attributes. Scanning electron microscopy showed that chhana had a structure like cottage cheese or cream cheese, a compact, coalesced casein matrix with fat globules embedded in it. Rasogolla had a conglomerated, ragged and porous casein matrix with uneven surface and numerous large void spaces. The collapsed and ruptured fat globules were found embedded in the agglomerated protein particles of rasogolla. The textural attributes of both chhana and rasogolla could be explained by the microstructure.

Type
Original Articles
Information
Journal of Dairy Research , Volume 59 , Issue 3 , August 1992 , pp. 413 - 424
Copyright
Copyright © Proprietors of Journal of Dairy Research 1992

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Ali, M. Z. & Robinson, R. K. 1990 Aspects of the structure of a Feta-style cheese made by direct recombination. Milchwissenschaft 45 699–701Google Scholar
Allan-Wojtas, P. & Kalab, M. 1984 Milk gel structure. 14. Fixation of fat globules in whole-milk yoghurt for electron microscopy. Milchwissenschaft 39 323–327Google Scholar
Association Of Official Analytical Chemists 1975 Official Methods of Analysis of the AOAC 12th edn p. 11 (Ed. Horwitz, W.). Washington, DC: AOACGoogle Scholar
Association Ok Official Analytical Chemists 1984 Official Methods of Analysis of the AOAC 14th edn p. 281 (Ed. Williams, S.). Arlington, VA: AOACGoogle Scholar
Bhattacharya, D. C. & Des Raj, D. 1980 Studies on the production of rasogolla. I. Traditional method. Indian Journal of Dairy Science 33 237–243Google Scholar
Birch, G. G. & Mwangelwa, O. M. 1974 Colorimetric determination of sugars in sweetened condensed milk products. Journal of the Science of Food and Agriculture 25 1355–1362CrossRefGoogle ScholarPubMed
Brady, P. L., McKeith, F. K. & Hunecke, M. E. 1985 Comparison of sensory and instrumental texture profile techniques for the evaluation of beef and beef-soy loaves. Journal of Food Science 50 1537–1540CrossRefGoogle Scholar
Chen, A. H., Larkin, J. W., Clark, C. J. & Irwin, W. E. 1979 Textural analysis of cheese. Journal of Dairy Science 62 901–907CrossRefGoogle Scholar
Creamer, L. K., Berry, G. P. & Matheson, A. R. 1978 The effect of pH on protein aggregation in heated skim milk. New Zealand Journal of Dairy Science and Technology 13 9–15Google Scholar
Date, W. B., Lewis, Y. S., Johar, D. S. & Bhatia, D. S. 1958 Studies on the preparation and preservation of “Rasogollas”. Food Science, Mysore 7 217–223Google Scholar
Davies, D. T. & White, J. C. D. 1962 The determination of calcium and magnesium in milk and milk diffusate. Journal of Dairy Research 29 285–296CrossRefGoogle Scholar
Desai, H. K. 1988 Rheological properties of heat and acid coagulated Indian milk products. Ph.D. thesis, Kurukshetra University, Kurukshetra (India) pp. 156–178Google Scholar
Fiske, C. H. & Subbarow, Y. 1925 The colorimetric determination of phosphorus. Journal of Biological Chemistry 66 375–400CrossRefGoogle Scholar
Heertje, I., Visser, J. & Smits, P. 1985 Structure formation in acid milk gels. Food Microstructure 4 267–277Google Scholar
Jagtiani, J. K., Iyengar, J. R. & Kapur, N. S. 1960 Studies on the preparation and preservation of rasogollas. Food Science, Mysore 9 46–47Google Scholar
Kalab, M. 1984 Artefacts in conventional scanning electron microscopy of some milk products. Food Microstructure 3 95–111Google Scholar
Kalab, M., Gupta, S. K., Desai, H. K. & Patil, G. R. 1988 Development of microstructure in raw, fried, and fried and cooked paneer made from buffalo, cow, and mixed milks. Food Microstructure 7 83–91Google Scholar
Kalab, M. & Modler, H. W. 1985 Development of microstructure in a cream cheese based on Queso Blanco cheese. Food Microstructure 4 89–98Google Scholar
Langley, K. R., Green, M. L. & Brooker, B. E. 1990 Mechanical properties and structure of model composite foods. In: Food Constituents: Colloids pp. 383–391 (Ed. Dickinson, E.). (Royal Society of Chemistry Publication no. 82)Google Scholar
Lee, C.-H., Imoto, E. M. & Rha, C. 1978 Evaluation of cheese texture. Journal of Food Science 43 1600–1605CrossRefGoogle Scholar
Marshall, R. J. 1990 Composition, structure, rheological properties, and sensory texture of process cheese analogues. Journal of the Science of Food and Agriculture 50 237–252CrossRefGoogle Scholar
Matz, S. A. 1962 Food Texture pp. 1–32. Westport, CT: AVI Publishing Co.Google Scholar
Mojonnier, T. & Troy, H. C. 1925 The Technical Control of Dairy Products 2nd edn p. 936Chicago, IL: Mojonnier BrosGoogle Scholar
Snedecor, G. W. & Cochran, W. G. 1967 Statistical Methods 1st edn.Ames, IA: Iowa State University PressGoogle Scholar
Soni, K., Bandoypadhyay, A. K. & Ganguli, N. C. 1980 Manufacture of rasogolla from buffalo milk. Indian Journal of Dairy Science 33 357–365Google Scholar
Szczesniak, A. S. 1963 Classification of textural characteristics. Journal of Food Science 28 385–398CrossRefGoogle Scholar
Tarafdar, H. N., Das, H. & Prasad, S. 1988 Mechanical kneading of chhana and quality of rasogolla. Journal of Food Science and Technology, Mysore 25 223–227Google Scholar
White, J. C. D. & Davies, D. T. 1963 The determination of citric acid in milk and milk sera. Journal of Dairy Research 30 171–189CrossRefGoogle Scholar
Zittle, C. A., Thompson, M. P., Custer, J. H. & Cerbulis, J. 1962 κ-Casein-β-lactoglobulin interaction in solution when heated. Journal of Dairy Science 45 807–810CrossRefGoogle Scholar