Journal of Dairying Foods & Home Sciences

SCOPUS
  • Year: 2011
  • Volume: 30
  • Issue: 3

Quality of Chhana prepared from cow milk by chemical and herbal coagulants

  • Author:
  • Pradeep Kumar Singh, O.P. Singh1, Rakesh Kumar2, Amitesh Kumar Singh2, Nikhil Kumar Singh1
  • Total Page Count: 5
  • DOI:
  • Page Number: 155 to 159

1Department of Agronomy, IAS, BHU, Varanasi-221 005.

2ICAR Research Complex for NEH Region, Jharnapani, Medziphema-797106, Nagaland.

Department of Animal Husbandry and Dairying, Udai Pratap (Autonomous) College, Varanasi-221 002, India

*Corresponding author's email: pradeep.upac@gmail.com

Online published on 21 November, 2011.

Abstract

The present investigation was an attempt to compare the quality of chhana prepared from cow milk by chemical and herbal coagulants. Samples were prepared by using two chemical coagulants (citric acid and calcium lactate) and two herbal coagulants (citrus extract and ginger extract). Maximum yield of chhana was found in ginger extract coagulant. Highest sensory score was obtained from citric acid coagulant. Fat content of chhana was maximum (24.00%) in calcium lactate based chhana. The effect of various coagulants on yield, sensory attributes and chemical composition of chhana was found to be highly significant at 1.0% level of significance.

Keywords

Chhana, Coagulants, Chemical composition, Cow milk, Yield, Sensory attributes