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Abstract
An experiment was conducted at the Dairy Science Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh during the period from Jyly. to September, 2004. Rassomalai is a famous sweetmeat of Bangladesh. In our country sweetmeat traders do not apply the scientific procedure to produce quality Rassomalai. In this experiment Rassomalai was manufactured in Laboratory and compared with that of product collected from different districts (sadar) of Bangladesh. Physical, chemical and microbiological characteristics were investigated. Significant difference (P<0.01) was found in case of Rassomalai in terms of physical characteristics. It was observed from results that the moisture, dry matter, protein, fat, carbohydrate, ash g/kg and acidity cr. and pH contents of Laboratory made and different districts (Range Values) Rassomalai samples were 528.9 and 469.1- 559.4; 471.1 and 440.6-530.9; 173.0 and 145.5-153.1; 80.0 and 60.2-62.2; 204.9 and 220.5-304.3; 13.2 and 12.1-15.2 g/kg and 0.38 and 0.32-0.53 % and 6.27 and 5.90-6.07 respectively and total viable count/ml and coliform count/ml showed significant differences (P<0.01) among the treatment means. Physical, chemical and microbiological examinations revealed that the quality of different districts Rassomalai was inferior to Laboratory made Rassomalai.