Abstract
This study investigated the effect of milk composition (cow-, buffalo-, and mixed- milk) on color, textural, rheological, microstructural and sensorial attributes of chhana (Indian cottage cheese). Principle component analysis and cluster analysis were used to correlate the quality attributes. Instrumental properties and sensorial descriptors for chhana that contributed most to the textural and sensory attributes were identified. Chhana containing 100% and 75% cow milk were found to have similar sensory attributes whereas chhana containing 100% and 75% buffalo milk had similar mechanical attributes.
Highlights
Soft cheese is characterized as soft textured and high moisture con taining coagulated dairy product
MM1(75% buffalo milk and 25% cow milk)chhana had higher moisture and protein percentage and the yield was higher as compared to other chhana samples while CM sample showed lowest yields in both seasons (Table 2)
Results demonstrated that buffalo milk (BM) can be added to CM up to 25:75 proportions (MM3) to produce chhana with qualities comparable to that produced using CM only
Summary
Soft cheese is characterized as soft textured and high moisture con taining coagulated dairy product. In Indian dairy industry, soft-cheese analogues such as paneer and chhana are prepared utilizing cow milk or buffalo milk or often their mixture [3]. Chhana production includes the coagulation of casein proteins by adding a suitable coagulant (citric acid, lactic acid, calcium lactate, etc.) to heated milk, resulting in entrapment of fat, water and water-soluble components [3]. It is man ufactured mostly in unorganized sectors without any standard protocol by local confectioners and is limited to localized marketing for prepa ration of sweets. It is essential to optimize the extent to which buffalo milk can be mixed with cow milk to produce chhana of acceptable physico-chemical and sensorial attributes
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