Vol. 5 (5) : September-October 2014 issue
Green Farming Vol. 5 (5) : 938-941 ; September-October, 2014
Effect of fat levels, strength and type of coagulants on quality of cow milk Chhana and Kheer Mohan
R. RATHWAa1, G.S. MEENAa2*, V.K. GUPTAa3 and H.V. RAGHUb4
aDairy Technology Division, bDairy Microbiology Division, National Dairy Research Institute (ICAR), Karnal - 132 001 (Haryana)
Designation : 1M. Tech. Scholar, 2,4Scientist *(gsmndri@gmail.com), 3Principal Scientist
Subject : Animal Husbandry, Veterinary & Dairy Sciences
Paper No. : P-1454
Total Pages : 4
Received : 06 February 2014
Revised accepted : 24 September 2014
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Citation :
R. RATHWA, G.S. MEENA, V.K. GUPTA and H.V. RAGHU. 2014. Effect of fat levels, strength and type of coagulants on quality of cow milk Chhana and Kheer Mohan. Green Farming Vol. 5 (5) : 938-941 ; September-October, 2014
ABSTRACT
Kheer Mohan is a region specific, chhana based indigenous dairy product, highly popular in eastern parts of Rajasthan. Sensory attributes, hardness and color values of Kheer Mohan as affected by chhana prepared from cow milk having different fat levels and using different strength (1, 2, 3 and 4% w/v) and type of coagulants (lactic acid, citric acid and tartaric acid) were studied. Standardization of cow milk to 4% fat and 8.5 % SNF and coagulation with 1% tartaric acid was observed to yield chhana that resulted in the preparation of Kheer Mohan possessing optimum sensorial attributes, hardness and color values. Type of coagulant was positively correlated with hardness of chhana (p<0.01) but negatively correlated (p<0.01) with all sensorial attributes and color values of Kheer Mohan. Strengths of coagulants has positive correlation with b* value (p < 0.05) of Kheer Mohan only.
Key words :
Citric acid, Hardness, Kheer Mohan, Lactic acid, Tartaric acid.
