Asian Journal of Dairy and Food Research, volume 22 issue 2 (june 2003) :


Boghra V.R., Borkhatriya V.N., Mathur O.N.
1Dairy Chemistry Department SMC College of Dairy Science, Gujarat Agricultural University, Anand-388 110, India.
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Cite article:- V.R. Boghra, V.N. Borkhatriya, O.N. Mathur (2023). CHEMICAL QUALITY OF MARKET CHHANA. Asian Journal of Dairy and Food Research. 22(2): . doi: .
Forty samples of chhana from five differeht shops of Delhi, market were ‘analysed for major constituents, pH and some essential minerals. The average fat content’ of chhana ranged from 13.13 to 14.44 per cent. Overall average value of 13.60 per cent fat in sample (42.04% on dry matter basis) did not conform the minimum limit of 50% as prescribed by PFA standards. The average values for calcium, magnesium, phosphorus, citrate, sodium, potassium and chloride were found to range from 332.50 to 400.00, 23.76 to 25.89, 253.25 to 274.38, 76.25 to 90.97, 27.67 to 37.62, 51.02 to to 52.05 mg per 100 g respectively whereas the concentration of trace elements viz. copper, iron imd zinc varied from 0.17 to 0.30, 2.85 to 5.09 and 2.63 to 2.85 mg per 100 g respectively. Noticeable differences for ash, pH value, calcium, citrate, chloride and iron among shops were observed. Some of the observations on preparation of chhana in actual trade at Halwai levels are also highlighted.

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