Effect of coagulants on the yield and quality parameters of chhana whey prepared from different types of milk
2010
Gupta, Devesh
The experiment was conducted to study the suitability of different types of milk and coagulant for chhana whey. 10 samples of milk were taken from cow milk, buffalo milk and mixed milk. Chhana whey was obtained by adding citric acid (0.2, 0.3 and 0.4%) and lemon juice (2.0, 3.0 and 4.0%). It was concluded that cow milk (4.5% fat) chhana whey coagulated by 0.2% and 0.3% citric acid was best for yield and quality parameters.
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