This document discusses the preparation, chemical and microbial analysis of rasogolla, a popular Bengali sweet. It begins with an introduction to rasogolla and its production. The objectives are to prepare and mechanically produce rasogolla and analyze it chemically and microbiologically. A literature review covers the effects of different parameters on rasogolla quality. The document then describes the materials and methods for traditional and mechanized rasogolla production. It provides details on the chemical composition and specifications of rasogolla and analyzes samples of different brands. Microbial analysis finds total bacterial counts within standards but some contamination issues. The conclusion discusses optimizing rasogolla quality through ingredients and production methods.

1. “PreParation,
Chemical &
Microbial
Analysis of
Rasogolla”

2. Introduction
Rasogolla Popularly known as king of Bengal Sweets. Products
was developed by Nobin Chandra Das in 1868. Production is
largely confined to cottage and small scale industry. H.C Das
used to be a brand name for Rasogolla in past. At present many
industries like Bikaner, Haldiram foods etc., produse the product.
Export markets for canned Rasogolla are U.S., some part of
Europe, and U.A.E. canning helps to expand distribution of
rasogolla in domestic and International markets.
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3. Hello!
I am Aryan Gurjar
1803872
Major Project {VDT-514}
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4. Objective of the Present time
 Preparation and production of Rasogolla.
 Chemical and Microbial Analysis of
Rasogolla.
 Mechanized production of Rasogolla.
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5. Review Of Literature
Rasogolla is known as the king of the Sweets and highly popular throughout India.
Although manufacturing of Rasogolla is confirmed to the cottage industry, its
mechanized production rate and better quality control on account of its increasing
popularity. The present review discusses preparation and the effect of different
parameters on quality of Rasogolla. Effects of types of milk, type and amount of acid
used for making chhana, initial moisture content of chhana, kneading of chhana, for
mation of chhana ball, concertration of sugar syrup during cooking as well as soaking
and repeated use of same syrup have been studied on Rasogolla quality cooking time
of soaking time for cooked channa ball, and its microstructure. Literature available on
pressure cooking method of Rasogolla preparation and mechanization of Rasogolla
making has also been reported.
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6. Product Description
Rasogolla resembles ping-pong ball in shape, snow-
white in colour and possesses a spongy, slightly chewy
body and juicy and smooth texture. Rasogolla balls are
started and served in sugar syrup. The product is
flavoured with kewara, pista and rose and sometimes
centered with kewara, pista and rose and sometimes
centered with cardamom or pista.
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7. Material & Methods
Rasogolla is prepared from soft fresh cow milk chhana. Kneding of chhana to smooth
paste by manally or using planetary mixer is first step in Rasogolla making. The
smooth paste is portioned and rolled between palms to form balls should have smooth
surface without visible cracks on surface. On an average, 1kg chhana yeild 90-100
Rasogolla balls. Theses rasogolla balls are cooked in sugar syrup of approrimately 50
Brix. Heating is regulated to maintained stability of the balls. Balls are cooked for 14-
15 min. during cooking small amount of water is continuously added to maintain
syrup concentration. This makes up for the of water due to evaporation. About 10%
of sugar syrup should be replaced with fresh one each time to cooked another batch.
After cooking rasogolla balls are transferred to dilute sugar syrup at 60*C for texture
and colour improvement.
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8. Chemical Composition of Rasogolla
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S.No. Parameter Rasogolla made from
cow Milk
Rasogolla made from
Buffalo Milk
1. Moisture (%) 54.0-56.0 41.5-42.1
2. Total Solids (%) 44.0-46.0 57.9-58.5
3. Protein (%) 5.0-5.2 5.3-5.8
4. Fat (%) 4.8-5.0 7.8-8.0
5. Carbohydrate (%) 33.6-35.1 43.6-44.1
6. Ash (%) 0.75 0.7
7. pH 6.50-6.70 66.7-6.79

9. Preparation of cooking Medium
Sugar syrup preparation
includes dissolution of sugar
in water and boiling till it is
concentrated to desired brix
level. While boiling, scum
appearing on top of the
surface is scooped off before
cooking the rasogolla balls.
Pinch of milk can be added
during boiling to remove the
scum.
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S.No Parameter Specifications
1. Moisture 45-55%
2. Milk fat, Minimum 5%
3. Sucrose, Maximum 45%
4. Protein, Minimum 5%
5. Acidity of syrup, Maximum 6%
6. Concentration of syrup, Maximum 55* Brix
7. Baterial count, per gram,maximum 500
8. Caliform count, par gram Nil

10. Mechanical disc grinder has been designed for better kneading of chhana. Screw
conveyor with kneading section and cutter provided at the exit simultaneously
perform the kneading and portioning of chhana into lumps of about 10g each. This
lump is allowed to fall on a spinning disc, which has a stationary mounting above it.
Rotation of lumps of chhana with stationary mounting forms it into the spherical
balls. Recently rotating plate over a conveyor belt is also in use for ball formation .
Now these balls can be made to fall directly into sugar syrup for cooking. Rotation of
lumps of chhana with stationary mounting forms it into spherical balls. Alternatively
mechanized cooker can also be used for cooking, advantages are uniform weight and
shape of Rasogolla balls, large production, and uniform quality.
Machanized Production
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11. Yield of
Rasogolla
90-100 Rasogolla balls of
diameter 30mm can be made
from 1kg of chhana. The yeild is
254gm (drained weight) of
rasogolla per 100gr of cow milk
chhana and 342gm of rasogolla
per 100gm of buffalo milk
chhana.
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12. Packaging
Balls are usually packed hot at 90*C in
lacquired tin cans of 1kg capacity.
[Empty containers are first sterilized in
hot air inside closed chamber.
Rasogolla balls with hot sugar syrup
and permissible preservatives {sorbic
acid and its sodium, potassium and
calcium salts calculated as sorbic acid
maximum 1000ppm and benzoic acid
maximum 300ppm} are filled into
containers and pass through steam
chest.]
Shelf Life
Rasogolla can be stored for 2
to 3 days at room temperature
without any packaging and
added preservation. Shelf life
of rasogolla in tin cans is
reported to be 6 months.
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13. Microbiological Analysis
Different brands of Rasogolla sample packed in different packaging material
were seal opened and the containers were emptied individually on individual
wire sieves to separate Rasogolla. The syrup was allowed to drain for 10 min
and was collected individually in containers.
 Sampling
Determination of total bacterial count
 Determination of yeast and count
 Identification of Predominant Organisms from Rasogollas
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14. Result & Discussion
In canned Rasogolla defects like high acid and gas production are commanly
observed which is a consequence of microbal spoilage. Therefore the cans are
examined for the presence of total micro-organisms and yeasts and molds in
both rasogolla and syrup. The total baterialcount in seven different brands of
rasogolla ranges from minimum of 48/gm to a maximum of 120/gm. The TBC
in syrup was found to bo in the range of 10-660/ml. while yeasts and molds
counts of 15/26/gm in Rasogolla and syrup into the cans leads and rounds 10-
28/ml in syrup. The yeast and molds were identified only in two cans. The
study reveals that impoper boiling and improper transfer of Rasogolla and
surup into cans leads to contamination.
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15. Determination of total microbial count
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TBC/g Yeast and Molds/g TBC/g Yeast and Molds/g
1. 240 Nil 86 Nil
2. 128 Nil 42 Nil
3. 48 Nil 12 Nil
4. 840 15 410 10
5. 1020 26 660 28
6. 68 Nil 10 Nil
7. 102 Nil 33 Nil
Different Brands
of Rasogolla
Rasogolla Syrup

16. Identification of predominant organisms from
canned rasogoll’s
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Isolate Morphology
Rasogolla Syrup
1. Diplococci Diplococci
2. Diplococci & streptococci Diplococci & streptococci
3. Diplococci & streptococci Diplococci & streptococci
4. Diplococci & Bacilli Diplococci, streptococci & bacilli
5. Diplococci & streptococci Diplococci & streptococci
6. Diplococci Diplococci
7. Diplococci & streptococci Diplococci & streptococci

17. Chemical Analysis
Moisture, fat, protein, sucrose and titrable acidity were estimate
as per the method of BIS[1989]. Moisture content waqs
measured by using drying over method. Fat content was
estimated by using mojonnier fat extraction appratus. Protein
content was estimated as per microkjeldhal method. Sucrose was
estimated as per laneeyon method lactose content was
determined by using the colorimetric method as described by
Nicker son etal. [1976]
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18. Result & Discussion
Moisture content of Rasogolla samples was found between 41.49 to 49.58% and was
significantly lower than the indian standar of 55.00% maximum moisture content.
Chavan et al.[2009] & Arora et al [1996] also reported a similar result. The protein
content from source R3 and R5 was found significantly (P<0.05) lower than the BIS
specification. It might be due to the lower protein content in chhana used for rasogolla
preparation. Fat content from R2 and R3 were observed significantly (P<0.05) lower
than indian standard. It might be due to lower fat content in chhana used for the
preparation. Fat content (chavan et al 2009) also indicated similar result but { Arora
et al1996} reported slightly higher [7.3%] fat content than the result of the present
study. Sucrose content of rasogolla was found significantly (P<0.05) lower than the
indian standard of 45% maximum sucrose content. Similar result also reported by
(chavan et al 2009)
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19. 19
Sample Moisture
(%)
Protein
(%)
Fat (%) Sucrose
(%)
SPC
{10gcfu/g}
Coliform
count
{10gcfu/g}
IS 55.00a
(max)
5.00b(min) 5.00b(min) 45.00a
(max)
2.70d(max) 0
R1 47.10c+-
0.84
4.75bc+-
0.53
5.22b+-0.42 35.69c+-
1.44
3.55c+-0.35 ND
R2 48.82b+-
0.81
5.92b+-0.50 4.32c+-0.44 34.30c+-
1.77
3.71c+-0.38 ND
R3 41.49e+-
1.30
4.26c+-0.38 3.83c+-0.53 37.24b+-
1.40
4.14b+-0.32 ND
R4 49.58b+-
1.34
6.65a+-0.45 6.01a+-0.57 34.90c+-
1.78
3.08d+-0.35 ND
R5 44.02d+-
1.79
3.69e+-0.42 5.21b+-0.67 37.40b+-
1.43
4.54a+-0.46 ND

20. Conclusion
Rasogolla, a soft and spongy syrupy dessert famous in india subcontinent and south
asia is made from chhana by cooking and soaking in sugar syrup. Wide range of
chemical and physical composotion was observed by mainly researches due to usage
of varities of milk and ingredients to prepare the product and optimization parameters
of processing. Good quality of rasogolla was obtained from chhana {3-4%fat in cow
milk, 1-2% citric acid as coagulant and coagulation temperature of 72%} by kneading
it properly with bilding starch and then cooking the chhana balls in sugar syrup 50*
brix followed by soaking the balls in 40*C brix sugar syrup. Hygenic practices during
manufacturing of rasogolla at small scale and unarganized sector should be enforced
for adequate shelf life of the product and to ensure public health safety.
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21. References
 Aneja RP, Mathura BN, Chandan RC, Banerjee AK(2002) Technology of indian
milk product. In dairy india publish .
 Sahu JK, Tiwari A [2008] constraints and solution for mechanization of dairy
products. Manufacturing in north eastern india. Indian Dairy man 60[6]:17-29.
 Despite AD, Datto SC [1993] preparation of chhana for rasogolla manufacture.
Ind J dairy sci 46:95-96.
 IS: indian standard specification for canned rasogolla, 4079-1967.
 RP Aneja: Traditional milk specialities – A survey Dairy India,259-262{1992}.
 Anonymous: Report of national dairy research institute report instituteno,17,24{1955-56}.
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