Asian Journal of Dairy and Food Research, volume 30 issue 3 (september 2011) : 155 - 161

QUALITY OF CHHANA PREPARED FROM COW MILK BY CHEMICAL AND HERBAL COAGULANTS

Pradeep Kumar Singh*, O.P. Singh1, Rakesh Kumar2, Amitesh Kumar Singh3, Nikhil Kumar Singh4

Affiliations

¹Department of Animal Husbandry and Dairying, Udai Pratap (Autonomous) College, Varanasi - 221 002, India

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Cite article:- Singh* Kumar Pradeep, Singh1 O.P., Kumar2 Rakesh, Singh3 Kumar Amitesh, Singh4 Kumar Nikhil (2024). QUALITY OF CHHANA PREPARED FROM COW MILK BY CHEMICAL AND HERBAL COAGULANTS. Asian Journal of Dairy and Food Research. 30(3): 155 - 161. doi: .

ABSTRACT

The present investigation was an attempt to compare the quality of chhana prepared from cow milk by chemical and herbal coagulants. However, samples were prepared by using two chemical coagulants (citric acid and calcium lactate) and two herbal coagulants (citrus extract and ginger extract). In present investigation studies on the basis of yield, sensory attributes, chemical composition and production cost of chhana. Maximum yield of chhana was found 20.50 % in ginger extract coagulants. Highest score card of sensory attributes obtained from citric acid coagulants, except colour and appearance by using calcium lactate coagulants. Using of citric acid coagulants obtained higher chemical composition but, fat content of chhana was maximum (24.00 %) in calcium lactates based chhana. Irrespective of various coagulants highest production cost (Rs. 96.02 per kg) was recorded in citrus extract based chhana whereas, minimum production cost (Rs. 56.51 per kg) were obtained by using citric acid coagulants based chhana. The effect of various coagulants on yield, sensory attributes, chemical composition and production cost of chhana was found to be highly significant at 1.0 % level of significance.

KEYWORDS

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Asian Journal of Dairy and Food Research

QUALITY OF CHHANA PREPARED FROM COW MILK BY CHEMICAL AND HERBAL COAGULANTS

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