Studies on preparation of chhana from buffalo milk and its suitability for rasogolla manufacture

Rao, M.S.; Rao, M.R.; Ranganadham, M.; Rao, B.V.R.

Indian Journal of Dairy Science 42(4): 810-816


ISSN/ISBN: 0019-5146
Accession: 002232080

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Chhana was made from buffalo milk, unmodified or modified by addition of water and/or sodium citrate, and from cow milk. Citric acid, lactic acid and calcium lactate were used as coagulants. In all cases moisture content was lowest and TS recovery highest when calcium lactate coagulant was used. Chhana made with buffalo milk had lower moisture content and acidity, higher TS recovery and pH, lower protein content, and was harder and more springy than that made with cow milk. Mean organoleptic scores of rasogolla made from chhana coagulated with citric acid, lactic acid and calcium lactate resp. was 6.38, 6.23 and 6.37 when unmodified buffalo milk had been used vs. 8.98, 8.86 and 8.90 when cow milk had been used; modification of buffalo milk improved the scores, and chhana made from buffalo milk + 20% water + 0.3% sodium citrate using the 3 coagulants resp. produced rasogolla with a score of 8.95, 8.83 and 8.88.