Asian Journal of Dairy and Food Research, volume 32 issue 3 (september 2013) : 199-202

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

Amrita Poonia*, R.S. Dabur

Affiliations

¹Department of Animal Products Technology, CCS Haryana Agricultural University-125 001, India

Submitted|
First Online |
doi

Cite article:- Poonia* Amrita, Dabur R.S. (2024). SENSORY AND MICROBIAL QUALITY OF COW COLOSTRUM CHHANA USING DIFFERENT CONCENTERATIONS OF CITRIC ACID. Asian Journal of Dairy and Food Research. 32(3): 199-202. doi: .

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

REFERENCES

AOAC (1995) Official methods of analysis. Association of Official Analytical Chemists, Washington, D. C
BIS (1989) Handbook of food analysis, Part XI, Bureau of Indian Standards, Manak Bhavan, New Delhi.
Bradley, R.L and Harmson L.G (1961) The effect of potassium sorbate on organisms commonly associated with cottage cheese spoilage. J. Milk Food Tech. 25: 318
Chen, P.S., Tosibara, T.Y. and Warner, H. (1956) Analyt. Chem., 28:1756-1759.
De, S. and Ray, S.C. (1954) Studies of the indigenous method of chhana making. Part 1.The influence of the conditions of coagulations and the type of milk on the production of chhana. Indian J. Dairy Sci. 3:113-125
Gomez, K. A and Gomez, A. A. (1984) Statistical Procedures for Agricultural Research. 2nd edn. John Wiley and Sons, New York.
IS 1224 (Part I and II). (1981) Methods for test of dairy industry. Bacteriological analysis of milk and milk products. New Delhi: Bureau of Indian Standards.
Kristofferson, T and Chakraborty, B. K. (1964) Keeping quality of creamed cottage cheese. J. Dairy Sci. 47: 931
Kulkarni, P.R and Pimple, N.V. (1989) Colostrum –A review. Indian J. Dairy Sci. 2:216-223.
Lindsay, W.L. And Norwell, M.A. (1969) Agron. Abstr. 61: 84.
NDRI, (1972) Manual in Dairy Technology, Prepared at 4th Dairy Teachers Workshop at Southern Station, Bangalore.
Rhodes, M. P and Harman, L.G. (1954) A study of some factors affecting the quality of cottage cheese. J. Dairy Sci. 37: 737
Sachdeva, S and Singh S. (1990a) Shelf life of paneer as affected by antimicrobial agents. Part I. Effect on sensory characteristics. Indian J. Dairy Sci.43: 60
Vogel, A. (1962). Text book of quantitative inorganic analysis, 3rd Edn. Longmans.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

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

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board