SENSORY AND MICROBIAL QUALITY OF COW COLOSTRUM CHHANA USING DIFFERENT CONCENTERATIONS OF CITRIC ACID

Article Id: ARCC358 | Page : 199-202
Citation :- SENSORY AND MICROBIAL QUALITY OF COW COLOSTRUM CHHANA USING DIFFERENT CONCENTERATIONS OF CITRIC ACID.Asian Journal Of Dairy and Food Research.2013.(32):199-202
Amrita Poonia* and R.S. Dabur dramritapoonia@gmail.com
Address : Department of Animal Products Technology, CCS Haryana Agricultural University-125 001, India

Abstract

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 3rd milking, 1.0 per cent in 4 th and 5 th and 1.5 in 6th and 7th milking was most suitable for preparation of colostrum chhana. Milk and colostrum (70: 30) from 7th 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.

Keywords

Chhana Citric acid Colostrum Microbial Potassium sorbate.

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