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The effect of coagulants on the texture of chhana (an acid and heat coagulated product made from milk)

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Summary

Chhana (a heat and acid coagulated milk protein mass and an Indian equivalent to cottage cheese) can be used as a raw material for the manufacture of various types of sweets popular all over India. Texture Profile Analysis (TPA), using an Instron Universal Testing Machine, was used to determine the effect of different coagulants on the textural characteristics of chhana. Chhana was made using three different coagulants: citric acid, lactic acid and calcium lactate, at five different concentrations, 0.5, 1, 2, 4 and 8%. Two types of dilution media, distilled water and acid whey, were used. The textural characteristics obtained when aqueous 0.5% citric acid, aqueous 0.5% lactic acid and 4–8% calcium lactate solutions, using acid whey as the solvent, gave similar TPA readings to normal chhana.
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Keywords: Acid whey; calcium content; dilution media; hardness; moisture content; yield

Document Type: Research Article

Publication date: October 1, 2005

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