| Summary: | The present study was carried to optimize the processing conditions for Himalayan cheese–chhurpi, using response surface methodology in order to develop the product with optimum yield and desirable sensory properties. A central composite rotatable design was used and the independent process variables chosen were inoculum concentration, incubation time, incubation temperature and drying time. The responses analyzed were chhurpi yield, firmness, acidity, and sensory property. The optimum conditions derived were inoculum concentration 35 g, incubation time 9.85 h, incubation temperature 29.76 °C and drying time 26.05 h. In addition, proximate composition, structural characteristics and thermal properties of the optimized chhurpi were also determined. FTIR spectroscopy revealed the presence of amide I and II group of proteins, CO ester carbonyl group of lipids, C−H and C−O stretches. Thermal analysis showed the presence of two endothermic peaks. The first peak at 17.78 °C and the second one at 36.44 °C.
|
|---|