Studies on the variation in yield and qualities of chhana prepared from cross bred cow milk and buffalo milk

DeveshGupta

Pantnagar Journal Of Research: 2, 305-307

2008


Accession: 033549280

Download citation:  
Text
  |  
BibTeX
  |  
RIS

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

Abstract
The effects of type of milk (buffalo vs. cow milk), type and concentration of coagulant and coagulation temperature on the yield and quality of chhana were determined. It was shown that chhana made from cow and buffalo milk was yellowish and creamy white, respectively. The type and strength of coagulant had no significant effects on the colour and appearance of chhana.