Manufacture of Rossomalai and It's Quality Attribute: An Indigenous Milk Sweetmeat of Bangladesh

Abstract: Rossomalai is a delicious and famous sweetmeat of Bangladesh. But till now the product lies at its infantile stage. Like many other Bangladeshi sweetmeats the technology of Rossomalai manufacture is also confined in the grip of a few sweetmeat traders who did not disclosed the technology to making the product to others. That is why, the product was not yet taken in to consideration by the dairy and food researchers. As a result no research information is available on the product. In this experiment Rossomalai was manufactured at Milk Vita dairy plant and compare the quality of Milk vita Rossomalai with that of product collected from the three famous sweetmeat shops. The quality of the product was matured by some physical, chemical and microbiological examination. Significant deference (P<0.01) was found in case of Rossomalai in terns of physical characteristics. It was observed from result that total solid, moisture, fat, protein, carbohydrate and ash content of Milkvita and market Rossomalai samples were 46.47 and 39.80-45.90; 53.52 and 54.09-60.19; 7.91 and 6.26-6.40; 8.29 and 5.55- 7.03; 29.15 and 25.68-32.65 and 1.10 and 0.81-1.01 percent, respectively. Total variable bacteria differ significantly among the treatment but coliform bacteria were not significantly differing among the treatments. Physical, chemical and bacteriological examinations revealed that market Rossomalai was inferior to Milkvita Rossomalai