Effect of some coagulants, their concentrations and milk temperatures on pH at coagulation, yield and quality of goat milk chhana

The effect of different coagulants, concentrations and temperatures on pH at coagulation, yield and quality of goat milk chhana were investigated. Tartaric acid gave the lowest value while lactic acid and sour whey showed the highest pH at coagulation in goat milk. It was found to be higher at 2% and lower at 5% and 1% concentration. Similarly, the pH at coagulation was observed to be higher at 90°C and lowest at 70°C. Slightly hard body of chhana resulted at lower pH values, when the milk was coagulated with tartaric acid (5.18). Citric acid, sour whey and lactic acid resulted in smooth body of goat milk chhana, as the pH at coagulation ranged between 5.4 and 5.5. The appearance and flavour of the product were also quite satisfactory at these values. Maximum yield of chhana was obtained between pH 5.4 and 5.5, while minimum yields were recorded at lower pH (5.3–5.1).