Influence of calcium lactate strength on yield and sensory properties of chhana [indigenous milk product]
1985
Sen, D.C. (Bidhan Chandra Krishi Viswa Vidyalaya, Mohanpur (India). Dept. of Dairy Technology)
The strength of calcium lactate as a coagulant has a significant effect on the production of chhana. It changes the yield and moisture content of chhana as well as the yield of whey. Appreciable changes were observed in the sensory characteristics of chhana and Sandesh prepared with different dilutions of the coagulant. A 6% solution of calcium lactate gave the most acceptable chhana
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Эту запись предоставил Indian Council of Agricultural Research
