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Submitted
September 26, 2015
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September 26, 2015
Published
September 26, 2015
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Abstract

Among milk products Chhana is gaining momentum in its production and consumption. The study was conducted in the Student’s Training Dairy and Research Laboratory of Warner School of Food and Dairy Technology, SHIATS Allahabad. The buffalo milk  as (M2) were used for making  chhana spread and three different coagulant temperature 60 degree C, 65 degree C, 70 degree C as T1, T2 and T3 and three salt levels 1%, 1.5%, 2% S1,  S2, S3 were used in the present experimental work. 9 treatment combinations used in the experiment namely M2T1S1, M2T1S2, M2T1S3, M2T2S1, M2T2S2, M2T2S3, M2T3S1, M2T3S2, M2T3S3 and replicated three times. The experiment treatment combination (M2T1S3) chhana spread contained highest percentage of moisture(54.66). The experiment treatment combination (M2T3S1) contained highest percentage of fat (25.98).The highest percentage of protein (15.29) was found in the treatment combination (M2T2S1).The highest percentage of lactose (3.06) was found in the treatment combination (M2T2S1). The treatment combination (M2T3S1) contained highest percentage of ash (3.07).The highest percentage of calcium (479.63) was found in the treatment combination (M2T1S3). The highest energy value of (253.26) was found in the treatment combinations (M2T2S1). Chhana spread is still in its infancy and needs various parameters to be fixed and tested before its commercial use and large scale productions by organized sector. Considering the popularity characteristics and nutritive values of chhana and to develop cheap technology for its spread production and with longer self-life.

Keywords

Chhana Spread Coagulation Temperature Salt Levels Storage Periods

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Authors retain the copyright without restrictions for their published content in this journal. IJSRTM is a SHERPA ROMEO Journal. 

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How to Cite
Nishu, Y. (2015). THE IMPACT OF VARIOUS COAGULATION TEMPERATURES AND LEVELS OF SALT ON CHEMICAL PROPERTIES OF CHHANA SPREAD PREPARED FROM BUFFALO MILK. International Journal of Students’ Research in Technology & Management, 2(1), 08–13. Retrieved from https://mgesjournals.com/ijsrtm/article/view/111
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