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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(4): 2320-2325
DOI: https://doi.org/10.20546/ijcmas.2020.904.278


Sensory Quality of Chhana Based Cheese Spread from Cow Milk
Alok Rai*, M. P. S. Yadav, Shikha Singh and Samar Jeet Singh
Department of AH & Dairying, C. S. Azad University of Agriculture & Technology, Kanpur UP – 208002, India
*Corresponding author
Abstract:

The present investigation entitled “Preparation of chhana based cheese spread from cow milk” was conducted in the laboratory of Department of A.H. & Dairying (Dairy Technology), C.S.A University of Agriculture and technology Kanpur. In the experiment Cow milk in the ratio (95:5,90:10,85:15,80:20) four levels of cheese , tow level of salt (1% and 2%), one level of coagulant (citric acid) and four storage periods (0, 10, 20 and 30 days) were taken for preparation of chhana spread. Five physical attributes are flavor, body and texture, colour and appearance, spreadibility and over-all acceptability. The study revealed that the physical quality of chhana spread from cow milk coagulated by citric acid with 2 per cent salt level at 0 day storage period was found better as compared to other. It was also concluded from the present investigation that this chhana spread can be stored successfully for 30 days without any significant deterioration at 5 ⁰C. The combination of chhana spread and cheese in ratio of 85:15 was found best considering physico properties.


Keywords: Cow milk chhana, Cheese, Citric acid, Salt
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How to cite this article:

Alok Rai, M. P. S. Yadav, Shikha Singh and Samar Jeet Singh. 2020. Sensory Quality of Chhana Based Cheese Spread from Cow Milk.Int.J.Curr.Microbiol.App.Sci. 9(4): 2320-2325. doi: https://doi.org/10.20546/ijcmas.2020.904.278