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Application of centrifugation technology for production of chhana – An Indian soft cheese
Author(s) -
V K Ammu,
Minz Prashant Saurabh,
Vairat Amita D,
Singh Ashish Kumar,
Sinha Chitranayak
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12775
Subject(s) - centrifugation , food science , chemistry , mathematics , chromatography
The present study was aimed at applying centrifugation for the rapid removal of whey from chhana and investigating the effect of processing parameters on various attributes of chhana . A prototype model based on centrifugation was developed for rapid whey removal from chhana . The optimised spin speed and centrifugation time for manufacturing chhana using the developed system were 80 rpm and 7 min, respectively. Whey removal at centrifugation speed of 39.09 rpm for 2.57 min resulted in production of soft chhana with minimum hardness value (2.054 N).