Vol. 6, Issue 4 (2017)

Author(s):
BK Singh, DC Sen and A Debnath

Abstract:
Danadar is a famous chhana based traditional dairy product of West Bengal. For the process optimization and nutritional up gradation of Danadar, it was essential to get the feedback of the local products and consumers choice or liking. So, it was decided to collect the samples from the three adjacent markets of West Bengal namely Kolkata (North), Nadia (Mohanpur) and North 24-Pargana (Kanchrapara) and their surrounding area. Wide variations in the sensory and microbiological attributes of the three samples of danadar, especially in respect of color & appearance, flavor, body & texture and overall acceptability were observed. Wide variations in the microbiological attributes as Total viable count, Coliform, Yeast & Mold and Staphylococcus count were also found. The significant difference was observed between the mean values of sensory and microbiological attributes within the markets at 0.05. The variations in sensory and microbiological attributes may be due to use of different types of milk, sugar concentration, adulteration of milk and preparation of Danadar under unhygienic condition respectively. The chemical composition was almost similar and may be due to facts that, the markets were adjacent to each others.