Studies on the indigenous method of Chhana-making. I. 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: 025581373

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Abstract
Chhana is prepared from hot whole milk by adding lime juice or sour whey. After draining the whey, the product is used for preparing sweetmeats. Investigations showed that the best product - as judged by its body, texture, flavor and suitability for preparing sweetmeats - was obtained from cow milk of about 4% fat. Buffalo milk, or cow milk mixed with buffalo's, lowered the quality of chhana. The optimum conditions for manufacture were standardized as: acidity of coagulant solution 1% as lactic acid, titratable acidity of whey 0.20-0.22% lactic acid, pH of coagulation 5.40 (methyl red), temperature of coagulation about 180°F, and time of adding the coagulant 15-30 seconds. Neither rate of stirring, nor type of coagulant used, influenced the quality. Chhana from cow and buffalo milk containing, respectively, fat 4.49 and 8.38%, and total solids 12.96 and 17.94%, contained 53.38 and 51.62% moisture. On dry basis the respective composition was: fat 53.14, 61.17%; protein 37.35, 29.81%; lactose 4.60, 4.86%; and ash 4.40, 4.10%. The percentage of milk constituents recovered in cow and buffalo milk chhana were: fat 90, 85%; total solids 58, 65%; solids-not-fat 42, 48%; protein 89, 91%;lactose 7, 12%; and ash 48, 60%, respectively. Standards for chhana of acceptable quality suggested were: moisture 50.55%, and on dry basis, fat 50%, protein 34%, lactose 4% and ash 4%.