Sensory quality of chhana prepared from goat milk using different coagulants, concentrations and temperatures

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

doi:10.1016/0921-4488(95)00655-5

Cited by 5 publications

(7 citation statements)

References 0 publications

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“…Chhana coagulated at 80°C containing 0.5% WPC had optimum softness with a smooth texture with desired chewiness. Similar observations were reported by Sharma et al (1995). These authors showed that 80°C temperature was most suitable in giving the desired smooth texture in chhana made from Jamunapari and Barbari goat milk.…”

Section: Body and Texturesupporting

confidence: 85%

“…A very moist appearance was observed at lower level of addition of WPC while the product was very dull and unattractive when WPC was added at higher level. Sharma et al (1995) obtained similar results, who prepared chhana from Jamunapari and Barbari goat milk using different coagulation temperatures. They reported that coagulation temperatures 70°C and 80°C yielded chhana with better appearance compared to 90°C.…”

Section: Colour and Appearancementioning

confidence: 59%

“…A flat flavour was noted at lower coagulation temperature while there was typical goat-milk flavour at higher coagulation temperature. Sharma et al (1995) prepared chhana from Jamunapari and Barbari goat milk using different coagulation temperatures. A slight better but non-significant (P<0.05) flavour score was obtained at 80°C coagulation temperature compared 75°C.…”

Section: Flavourmentioning

confidence: 99%

“…Jamunapari milk chhana was rated better than Barbari milk chhana for colour and appearance as well as texture while flavour was almost at par. Lactic acid produced a granular product while other coagulants gave a smooth-textured chhana (Sharma et al 1995). Coagulating milk at higher temperature, i.e.…”

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: Body and Texturesupporting

confidence: 85%

Section: Colour and Appearancementioning

confidence: 59%

Section: Flavourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

et al. 2022

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“…In India, goat milk is either consumed as such or mixed with cow or buffalo milk and then sold. As a result, surplus goat milk is rarely available for processing into different milk products (Sharma et al, 1995). Goat whole milk powders are manufactured in several European countries, USA, Australia and New Zealand and goat milk infant formula is in use in several countries, including Australia, New Zealand, Taiwan, Korea, Russia and China (Rutherfurd et al, 2008).…”

Section: Introductionmentioning

confidence: 99%