Studies on the indigenous method of Chhana-making. Part 1. The influence of the conditions of coagulation and the type of milk on the production of Chhana

De, S.; Ray, S.C.

Indian Journal of Dairy Science 7(3): 113-125

1954


ISSN/ISBN: 0019-5146
Accession: 013844824

Download citation:  
Text
  |  
BibTeX
  |  
RIS

Article/Abstract emailed within 1 workday
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

Abstract
Chhana, a curd product used in sweet-making in India, is made by boiling whole cows' milk and coagulating it with natural or commercial citric or lactic acid. The best yield and quality were obtained when lime juice, citric acid or whey of 1.0-2.0 per cent acidity was added quickly to milk at 180 degrees F and rho H 5.4. Buffaloes' milk was unsuitable alone, but up to 25 per cent could be added to cows' milk. The milk should contain 4.0-4.5 per cent butterfat and a ratio of solids-not-fat to fat of about 2. A standard for chhana composition is proposed.