Abstract

Sandesh is the most popular chhana based sweet delicacy of the eastern part of India particularly in West Bengal and Bangladesh. In recent years, there has been growing interest in the manufacture of Sandesh from cow and buffalo milk. The present study has been carried out to study the effects of various processing parameters on Sandesh made from buffalo milk. The final product made from buffalo milk using various suitable processing parameters was also evaluated for sensory, chemical, and microbial parameter. A minimum fat content of 5% and addition of sodium citrate to 0.3% level prior to its heating and coagulation and coagulated at 70 oc in buffalo milk was essential to obtain Sandesh with satisfactory body and texture. Homogenization in two stages at 1500 and 500 psi resulted in better body and texture without fat leakage. Final heating at 90oc resulted in somewhat better overall acceptability. The mixture was cooked at 70 oc for 20 minutes resulted in soft grade Sandesh, whereas at 80 oc for 20 minutes gave comparatively hard, brittle and chewy product. Sandesh made from cow milk recorded more total solid, titratable acidity, fat and CHO as compare to buffalo milk Sandesh. The protein and ash contents increase slightly in buffalo milk Sandesh. Sandesh made from buffalo milk using various suitable processing parameters gave slightly better body and texture than that of cow milk Sandesh, whereas the colour and appearance was comparatively inferior.

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