National Academy of Agricultural Sciences (NAAS)
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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 |
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 â°C. The combination of chhana spread and cheese in ratio of 85:15 was found best considering physico properties.
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