Trends in Biosciences
  • Year: 2013
  • Volume: 6
  • Issue: 3

Effect of Temperature, PH, Type of Coagulants and Their Concentration for the Manufacturing of Chhana From Buffalo Milk

  • Author:
  • Upendra Singh1, Rajni Kant2,, Saurabh Prakash3
  • Total Page Count: 3
  • Page Number: 269 to 271

1Department of Dairy Technology, S.G. Institute of Dairy Technology, Bihar Agricultural University, Patna -800 014 (Bihar)

2Department of Food Science & Technology, Warner School of Food and Dairy Technology, SHIATS-Allahabad

3Division of Dairy Technology, National Diary Research Institute (NDRI), Karnal

*Email: rajnikant.sgidt@gmail.com

Online published on 13 August, 2013.

Abstract

A Preliminary study was made for preparation of chhana of good quality from buffalo milk. A good quality chhana was obtained from buffalo milk having 5.0% fat and 8.5% MSNF at pH using citric acid of 1% strength of coagulating agent at 70°C. The product so produced was found to be soft and smooth having a maximum sensory score 8.20 on nine point hedonic scale. Amongst the three coagulants used i.e. citric acid, lactic acid and sour whey, citric acid produced good quality of chhana both at 1.0% and 2.0% strength compared to other coagulants.

Keywords

Buffalo milk, Chhana, pH, Temperature, Coagulants