Preparation of Moringa Chhana spread using Moringa leaf extract from cow milk

The present investigation was conducted in the laboratory of the Department of A. H. & Dairying, C.S.A University of Agriculture & Technology, Kanpur. In the experiment moringa leaf extract at three different levels were taken 50 ml, 60 ml, and 70 ml. Cow milk and moringa extract mixed in the ratio of 1:0, 9:1, 22:3, 43:7 and level of salt 1.5%, one level of coagulant (citric acid) and four storage periods 0, 10, 20 & 30 days were taken for flavour, body and texture, colour and appearance, spreadability and overall acceptability. The study revealed that the physical quality of moringa chhana spread from cow milk coagulated by citric acid with 2 per cent, salt level 1.5% at 0 days storage period was found to be better as compared to other treatments. It was also concluded from the present investigation that moringa chhana spread can be stored successfully for 30 days without any significant deterioration at 5° C. The combination of moringa chhana spread with milk: moringa ratio of 9:1 was found best considering for physical qualities.

• We studied the effect of moringa leaves in chhana spread making.

• Using moringa leaves extract in chhana spread making improves flavour, texture, appearance and overall acceptability.