Qualitative Studies on Chhana Prepared from Cow and Buffalo Milk
Qualitative studies on chhana were carried out at Sindh Agriculture University Tandojam during the year 2011-12. Two milk sources (i.e. cow milk and buffalo milk) and three coagulants (i.e. acetic acid, citric acid and lactic acid) were used during the study period. Physical characteristics such as...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2018-07-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1925 |
| _version_ | 1828026644638466048 |
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| author | Sarfraz Ahmed Dilpat Rai Menghwar Ubaid Qureshi Tanveer Ahmed Salahuddin Jakhrani |
| author_facet | Sarfraz Ahmed Dilpat Rai Menghwar Ubaid Qureshi Tanveer Ahmed Salahuddin Jakhrani |
| author_sort | Sarfraz Ahmed |
| collection | DOAJ |
| description | Qualitative studies on chhana were carried out at Sindh Agriculture University Tandojam during the year 2011-12. Two milk sources (i.e. cow milk and buffalo milk) and three coagulants (i.e. acetic acid, citric acid and lactic acid) were used during the study period. Physical characteristics such as titratable acidity and pH values. Preliminary, the chhana was prepared from each of cow and buffalo milk coagulated with acetic acid, citric acid, and/or lactic acid each at 0.5, 1, 2 and 4% concentration level. Among each coagulant, concentration level showed significant influence on the acceptability score of chhana. Product made with 0.5% concentration level perceived the better acceptability (score). A remarkable influence of milk source was observed in pH values of chhana prepared from cow milk and buffalo milk either with acetic acid (5.65±0.01 and 5.45±0.01, respectively) or with citric acid (5.52±0.02 and 5.45±0.01, respectively). In this study, buffalo milk chhana was found better in all aspects compared to that of cow milk. |
| first_indexed | 2024-04-10T13:22:45Z |
| format | Article |
| id | doaj.art-a8bd6ae5026444808e437a9920a2ec16 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T13:22:45Z |
| publishDate | 2018-07-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-a8bd6ae5026444808e437a9920a2ec162023-02-15T16:12:00ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2018-07-016793693910.24925/turjaf.v6i7.936-939.1925898Qualitative Studies on Chhana Prepared from Cow and Buffalo MilkSarfraz Ahmed0Dilpat Rai Menghwar1Ubaid Qureshi2Tanveer Ahmed3Salahuddin Jakhrani4Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University TandojamDepartment of Animal Sciences Faculty of Biological Sciences Quaid i Azam University IslamabadDepartment of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University TandojamDepartment of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University TandojamDepartment of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University TandojamQualitative studies on chhana were carried out at Sindh Agriculture University Tandojam during the year 2011-12. Two milk sources (i.e. cow milk and buffalo milk) and three coagulants (i.e. acetic acid, citric acid and lactic acid) were used during the study period. Physical characteristics such as titratable acidity and pH values. Preliminary, the chhana was prepared from each of cow and buffalo milk coagulated with acetic acid, citric acid, and/or lactic acid each at 0.5, 1, 2 and 4% concentration level. Among each coagulant, concentration level showed significant influence on the acceptability score of chhana. Product made with 0.5% concentration level perceived the better acceptability (score). A remarkable influence of milk source was observed in pH values of chhana prepared from cow milk and buffalo milk either with acetic acid (5.65±0.01 and 5.45±0.01, respectively) or with citric acid (5.52±0.02 and 5.45±0.01, respectively). In this study, buffalo milk chhana was found better in all aspects compared to that of cow milk.http://www.agrifoodscience.com/index.php/TURJAF/article/view/1925Acidbuffalo MilkChhanaCitric AcidCow MilkLactic Acid |
| spellingShingle | Sarfraz Ahmed Dilpat Rai Menghwar Ubaid Qureshi Tanveer Ahmed Salahuddin Jakhrani Qualitative Studies on Chhana Prepared from Cow and Buffalo Milk Turkish Journal of Agriculture: Food Science and Technology Acid buffalo Milk Chhana Citric Acid Cow Milk Lactic Acid |
| title | Qualitative Studies on Chhana Prepared from Cow and Buffalo Milk |
| title_full | Qualitative Studies on Chhana Prepared from Cow and Buffalo Milk |
| title_fullStr | Qualitative Studies on Chhana Prepared from Cow and Buffalo Milk |
| title_full_unstemmed | Qualitative Studies on Chhana Prepared from Cow and Buffalo Milk |
| title_short | Qualitative Studies on Chhana Prepared from Cow and Buffalo Milk |
| title_sort | qualitative studies on chhana prepared from cow and buffalo milk |
| topic | Acid buffalo Milk Chhana Citric Acid Cow Milk Lactic Acid |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1925 |
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