To Studies the Effect of Temperature, Ph, Type of Coagulation and TheirConcentration for the Preparation of Cham-Cham from “Buffalo Milk Chhana”

A Preliminary study was made for preparation of cham-cham of good quality from buffalo milk chhana. A good quality chhana was obtained from buffalo milk having 5.0% fat and 8.5% msnf at p^H using citric acid of 1% strength of coagulating agent at 70°C. The product so produced was found to be soft, succulentand spongy having a maximum sensory score 7.98±0.10 on nine point hedonic scale. The maximum average sensory scores of 8.2 for both body and texture and overall acceptability of sweet at 5.2 Ph. 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 othercoagulants for the preparation of good quality cham- cham.