Factors affecting yield and chemical quality of goat milk chhana

Abstract

The yield and chemical quality of chhana, prepared from the milk of Jamunapari and Barbari goats, as influenced by different combinations of coagulants, concentrations and temperatures of coagulation, were investigated. The coagulants, sour whey and citric acid, resulted in higher yield, while tartaric acid and lactic acid gave lower yield. The percentage turnout was greater from Jamunapari milk than from Barbari milk. One percent concentration of coagulant and coagulation at 80°C gave maximum yield. Chemical analysis indicated that Barbari goat milk chhana retained higher moisture content. On the contrary, chhana from Jamunapari milk contained higher fat and lactose contents but lower protein and ash contents than Barbari goat milk chhana. The type of coagulant concentrations and temperature at coagulation also influenced the chemical quality of chhana. While citric acid caused higher moisture retention but lower fat, protein and ash contents in Jamunapari milk chhana, the other coagulants (lactic acid, tartaric acid and sour whey) resulted in higher moisture but lower fat and lactose contents in chhana from Barbari milk. One to two percent concentrations of coagulants yielded a product with higher fat, protein, lactose and ash contents. Coagulation at 70°C produced chhana with the highest moisture content but fat, protein, lactose and ash contents were lower in the product. Higher temperatures (80° acid 90°C) of coagulation led to lower moisture content but higher percentage of milk solids comprising fat, protein, lactose and salts. However, such trend was always nonlinear.