College of Veterinary & Animal Sciences, Parbhani - 431402, India.
The present investigation was an attempt to compare the buffalo milk and cow milk for obtaining desirable quality chhana. The body and texture and overall acceptability scores of chhana made from buffalo milk with 4 and 5 per cent fat at 60 and 70 °c coagulation temperatures were almost similar to that of cow milk chhana. Chhana produced from buffalo milk at 80 °c temperature had hard and chewy body and coarse texture.
The per cent yield was highest in buffalo milk chhana obtained at 70°c coagulation temperature followed by 60 °c, whereas cow milk chhana recorded significantly lower yield. The fat and total solids recovery was higher in chhana from buffalo milk with 4 per cent fat and coagulated at 60 and 70 °c temperature but the total solids recovery with 5 and 6 per cent fat milk was comparable to cow milk chhana. Cow milk chhana though exhibited higher sensory scores but the sensory quality of chhana made from buffalo milk with different fat levels and from cow milk did not differ significantly. Addition of sodium citrate in buffalo milk improved the body and texture and acceptability of chhana but the yield, fat and total solids recovery were affected marginally as compared to that made from buffalo milk without stabilizer.
Results of this study shows buffalo milk with 4 and 5 per cent fat and coagulated at 60 °c temperature yielded chhana with desirable sensory attributes but at 70 °c exhibited higher yields with better fat and total solids recovery. The sensory quality of buffalo milk chhana was improved with incorporation of 0.15 % sodium citrate prior to heat treatment.
