Quality of Chhana prepared from cow milk by chemical and herbal coagulants
2011
Singh, Pradeep Kumar | Singh, O.P. | Kumar, Rakesh | Singh, Amitesh Kumar | Singh, Nikhil Kumar
The present investigation was an attempt to compare the quality of chhana prepared from cow milk by chemical and herbal coagulants. Samples were prepared by using two chemical coagulants (citric acid and calcium lactate) and two herbal coagulants (citrus extract and ginger extract). Maximum yield of chhana was found in ginger extract coagulant. Highest sensory score was obtained from citric acid coagulant. Fat content of chhana was maximum (24.00%) in calcium lactate based chhana. The effect of various coagulants on yield, sensory attributes and chemical composition of chhana was found to be highly significant at 1.0% level of significance.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library