A comparative study of non-conventional coagulants vis-a-vis traditional coagulant on chhana (an acid and heat coagulated product from milk)

Abstract

<span style="mso-bidi-language:HI">Three non-conventional, low cost, food grade organic acids (acetic acid, fumaric acid, tartaric acid) were effectively used as coagulant at three different concentrations (0.5, 1 and 2%) in the manufacture of chhana (a heat and acid coagulated milk protein mass and an Indian equivalent to cottage cheese) as substitute for sour whey. Chhana prepared by all type of coagulants including sour whey were found similar in quality. Concentrations (0.5 and 1%) of three acids produced higher yield than sour whey. Fumaric acid (all conc.), tartaric acid (1 <span style="mso-bidi-font-family:Arial;mso-bidi-language:HI">& <span style="mso-bidi-language:HI">2%) and acetic acid (2%) gave higher total solid recovery than sour whey. Chhana made by three acids (1 <span style="mso-bidi-font-family:Arial;mso-bidi-language:HI">& <span style="mso-bidi-language:HI">2%) contained higher fat and protein than chhana made by sour whey. The three organic acid coagulants produced little bit hardy, chewy, gummy, elastic and cohesive chhana than sour whey but that chhana could be better utilized for making dry chhana sweets. All three organic acid coagulants (1<span style="mso-bidi-font-family:Arial;mso-bidi-language: HI">%) <span style="mso-bidi-language:HI">were effectively used in the manufacture of chhana as substitute for sour whey.

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