Sensory and microbial quality of cow colostrum Chhana using different concenterations of citric acid

Colostrum chhana was prepared by using different Concentration of citric acid solution i.e. 0.5, 1.0 and 1.5 per cent. Chhana was evaluated for sensory attributes. Results revealed that 0.5 per cent citric acid solution upto 3^rd milking, 1.0 per cent in 4 ^th and 5 ^th and 1.5 in 6^th and 7^th milking was most suitable for preparation of colostrum chhana. Milk and colostrum (70: 30) from 7^th milking scored highest. The flavor, body & texture and colour and appearance scores of colostrum chhana were comparable to control. The samples scoring lower values showed various flavour defects including cooked, sour, acidic with moist body and lack of uniformity.