Abstract
Chhana, an Indian cottage cheese, is one of the most popular heat-acid coagulated milk products. It forms the base material for a variety of milk-based sweets. Application of high pressure treatment for denaturation of milk protein has successfully been carried out. In the present study, high pressure in the range of 200–400 MPa for 0 to 100 min at coagulation temperature of 30–70°C was applied at constant acidity of milk-acid mixture in order to study the coagulated milk gel properties for preparation of chhana. The experiments were conducted using a central composite rotatable experimental design. Linear and non-linear regression equations, using the coded values of the independent variables were developed to study the effect of process variables on coagulated gel properties viz., lag time, mean coagulation rate and inflexion time. The optimum values of independent variables corresponding to minimum lag time, maximum coagulation rate and minimum inflexion time was obtained were high pressure - 280 MPa; pressurization time - 47 min; and coagulation time - 52°C. At this optimum condition of independent variables the lag time, mean coagulation time and inflexion time were 0.0028 min, 3.87 min, and 5.19 min, respectively.
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