Sensory and microbial quality of cow colostrum Chhana using different concenterations of citric acid
2013
Poonia, Amrita | Dabur, R.S.
Colostrum chhana was prepared by using different Concentration of citric acid solution i.e. 0.5, 1.0 and 1.5 per cent. Chhana was evaluated for sensory attributes. Results revealed that 0.5 per cent citric acid solution upto 3ʳᵈ milking, 1.0 per cent in 4 ᵗʰ and 5 ᵗʰ and 1.5 in 6ᵗʰ and 7ᵗʰ milking was most suitable for preparation of colostrum chhana. Milk and colostrum (70: 30) from 7ᵗʰ milking scored highest. The flavor, body & texture and colour and appearance scores of colostrum chhana were comparable to control. The samples scoring lower values showed various flavour defects including cooked, sour, acidic with moist body and lack of uniformity.
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Эту запись предоставил National Agricultural Library