Factors affecting yield and chemical quality of goat milk chhana

Sharma, R.B.; Gupta, Manoj Kumar; Ogra, J. L.

doi:10.1016/s0921-4488(97)00054-0

Cited by 3 publications

(8 citation statements)

References 3 publications

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“…The yield of chhana was slightly higher than that reported by Bhargava et al (1992) who prepared chhana from goat milk containing 3 and 4 % milk fat which could be ascribed to the use of WPC as well as differences in breed of goat, SNF content of milk, method of manufacture and coagulant used. Sharma et al (1998) also reported reduction in the yield of chhana with an increase in coagulation temperature.…”

Section: Yieldmentioning

confidence: 89%

“…Increase in coagulation temperature from 70 to 90°C decreased moisture retention in goat milk chhana from 57.20 to 55.20% (Sharma et al 1998). Goat milk paneer had lower moisture content when it was coagulated at higher temperatures (Agnihotri and Pal, 1996).…”

Section: Moisturementioning

confidence: 96%

“…The highest TS recovery was observed at coagulation temperature 85°C and WPC addition at 0.75% w/w of milk (Table 1). Several researchers obtained higher TS recovery with increase in cogulation temperature (Sharma et al 1998;Agnihotri and Pal, 1996).…”

Section: Total Solids Recoverymentioning

confidence: 99%

“…Coagulating milk at higher temperature, i.e. above 80°C, yielded lower moisture content and firm body (Sharma et al 1998). Whey protein concentrate (WPC) has been used in many food applications as a functional ingredient due to its superior nutritional quality and excellent functional properties.…”

Section: Introductionmentioning

confidence: 99%

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Influence of WPC and coagulation temperature on the physico-chemical andsensory quality of goat milk chhana

et al. 2022

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This study was carried out to select a suitable level of WPC in milk and coagulation temperature for manufacture of chhana prepared from Surati goat milk. WPC was evaluated at three levels of addition, viz. 0.25, 0.50 and 0.75 % w/w of milk and three coagulation temperatures were evaluated viz. 75, 80 ÂºC and 85 ÂºC. A significant reduction in moisture content as well as increase in fat and protein content of chhana was observed with increase in the level of WPC and coagulation temperature. Their interaction also showed similar effect. Chhana prepared using a coagulation temperature of 85ÂºC had the highest pH (i.e. 5.69) and acidity (0.51% lactic acid) which was significantly higher compared to chhana samples prepared using lower coagulation temperatures viz. 75 and 80ÂºC. Chhana prepared from milk incorporated with 0.5% WPC and coagulated at 80ÂºC was preferred the most with respect to sensory attributes.

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Section: Yieldmentioning

confidence: 89%

Section: Moisturementioning

confidence: 96%

Section: Total Solids Recoverymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of WPC and coagulation temperature on the physico-chemical andsensory quality of goat milk chhana

et al. 2022

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“…These authors studied the effects of supplementing the diet of cows with a mixture of aromatic plants containing peppermint (Mentha piperita L.), chamomile (Matricaria chamomilla L.), nettle (Urtica dioica L.), yarrow (Achillea millefolium L.) and thyme (Thymus vulgaris L.), and they achieved positive results in milk yield and the physicochemical and technological composition of milk. In general, the success of the use of antioxidants in the diet of animals has been confirmed by many authors as a tool to improve the quality of products and derivatives, and their benefits for animal health, although the administration of these antioxidants must be controlled in terms of the quantity and the type of antioxidant administered since frequent use of phenolic compounds in the diet of cows can cause abortion or intoxication [179].…”

Section: Incorporation Of Thyme In Milkmentioning

confidence: 99%

A Review on Applications and Uses of Thymus in the Food Industry

Nieto

2020

Plants

137

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Thyme is one of the most important medicinal plants because of its ethnopharmacological relevance and high content of bioactive compounds. This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry. This is in line with the preferences of the current consumer, who demands healthier and more natural products. Different studies have concluded that the use of thyme increases stability and reduces lipid oxidation during the shelf-life period of foods (meat, meat products, milk, fish or fish products), which makes thyme a promising source of natural additives. Despite these findings, the use of Thymus extracts or essential oils as natural additives in foods is reduced in comparison with other natural preservative extracts. This review provides an overview of the most important information on the positive effect of the bioactive compounds of thyme and its uses as a preservative in foods, taking into account its origin (from plants, plant extracts or essential oils).

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Effect of Different Seasons on Cross-Bred Cow Milk Composition and Paneer Yield in Sub-Himalayan Region

Sharma¹,

Kumar²,

Pathak³

2002

Asian Australas. J. Anim. Sci

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The study was designed to evaluate the seasonal influences on cross-bred cow milk composition and paneer yield in Dhauladhar mountain range of sub-himalayan region. Fifty samples from each season were collected from a herd of Jersey×Red Sindhi ×Local cross-bred cows during summer (April-June), rainy (July-September) and winter (November-February) and analyzed for fat, total solids (TS) and solids not fat (SNF). Paneer was prepared by curdling milk at 85±2°C with 2.5 per cent citric acid solution. Overall mean for fat, TS and SNF content of milk and paneer yield were 4.528, 13.310, 8.754 and 15.218 per cent respectively. SNF and TS content varied among seasons being highest in winter (8.983% and 13.639%) followed by summer (8.835% and 13.403%) and lowest in rainy season (8.444% and 12.888%). Paneer yield was lowest (14.792%) in rainy season and highest (15.501%) in winter season.

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Factors affecting yield and chemical quality of goat milk chhana

Cited by 3 publications

References 3 publications

Influence of WPC and coagulation temperature on the physico-chemical andsensory quality of goat milk chhana

Influence of WPC and coagulation temperature on the physico-chemical andsensory quality of goat milk chhana

A Review on Applications and Uses of Thymus in the Food Industry

Effect of Different Seasons on Cross-Bred Cow Milk Composition and Paneer Yield in Sub-Himalayan Region

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