Effect of milk coagulants on the quality of Chhana and Chhana whey

Singh, G.P.; Ray, T.K.

Journal of Food Science and Technology (Mysore) 14(5): 205-207


ISSN/ISBN: 0022-1155
Accession: 000353171

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Channa (an acid coagulated milk product) was prepared using (i) citric acid, (ii) lactic acid, and (iii) sour channa whey as coagulants and its quality and yield were determined. Channa obtained with (i) was soft and smooth without sour taste, whereas (ii) and (iii) gave hard and granular product with slight sour taste. The yield of channa was 20% with (iii) and 19% with (i) and (ii). The chemical composition of channa varied depending on the coagulant used.