Study on Manufacture of Chhana From Buffalo Milk

Abstract

Chhana was prepared from buffalo milk to study three different factors namely (a) strength of coagulant (1%, 1.5 & 2%) (b) fat level of milk (4% & 5%) and (c)Temperature of coagulation (60° C & 70° C). Twelve treatments in a replication of five each were taken to study the yield and acceptability of the product. The yields were found to be highest at 1% level and lowest at 1.5% level of strength of coagulant. 2% level gave intermediate yields. Acceptability of the product decreased with the increase in coagulant strength from 1% to 2%. 5% fat milk gave more yield than 4% fat milk. Similarly the yields were more at 60° C coagulation temperature than at 70° C temperature. However, the acceptability of the product prepared at 70° C was better than that prepared at 60° C temperature. All the individual treatments were found highly significant. The combination of 1% coagulant strength, 5% fat level and 70° C temperature of coagulation found to be more effective.