Effect of Coagulants on Quality of Cow Milk Chhana and Chhana Podo Supplemented with Non-Dairy Ingredients

Abstract

The study was undertaken to investigate the effect of two different coagulants (citric acid and lactic acid, used in 1and 2 % solution) on sensory quality, yield and total solids recovery of chhana. Chhana podo supplemented with non-dairy ingredients (suji 5 %, maida 5 % and combination of suji 2.5 % and maida 2.5 %) on sensory and physico-chemical attributes. The study revealed that, colour and  appearance and overall acceptability of chhana made with 1 % citric acid and 2 % lactic acid solution recorded significantly (P<0.05) higher scores. The sensory scores for body and texture of chhana recorded significantly (P<0.05) highest for 1 and 2 % lactic acid solution as compared to 1 and 2 % citric acid solution. However, 1% citric acid solution as coagulant recorded significantly (P<0.05) highest yield observed for chhana followed by 2 % lactic acid. Further, chhana made with citric acid and lactic acid recorded significantly highest fat and total solids recovery. The chhana made by 1 % citric acid and 2 % lactic acid solution recorded highest fat and total solids recovery. Chhana podo prepared by 2 % citric acid solution with incorporation of 2.5 % suji and 2.5 % maida in combination recorded significantly higher scores for all the sensory attributes as compare to other non-dairy ingredients. On the basis of observations it is concluded that, among different coagulants 2 % lactic acid was found suitable for chhana as well as incorporation of 2.5 % suji and 2.5 % maida in combination of chhana podo was found appropriate.