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The effect of coagulants on the texture of chhana (an acid and heat coagulated product made from milk)
Author(s) -
Bandyopadhyay Mahuya,
Chakraborty Runu,
Raychaudhuri Utpal
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.00979.x
Subject(s) - citric acid , lactic acid , distilled water , food science , chemistry , aqueous solution , raw material , texture (cosmology) , dilution , chromatography , organic chemistry , biology , bacteria , computer science , genetics , physics , artificial intelligence , image (mathematics) , thermodynamics
Summary Chhana (a heat and acid coagulated milk protein mass and an Indian equivalent to cottage cheese) can be used as a raw material for the manufacture of various types of sweets popular all over India. Texture Profile Analysis (TPA), using an Instron Universal Testing Machine, was used to determine the effect of different coagulants on the textural characteristics of chhana. Chhana was made using three different coagulants: citric acid, lactic acid and calcium lactate, at five different concentrations, 0.5, 1, 2, 4 and 8%. Two types of dilution media, distilled water and acid whey, were used. The textural characteristics obtained when aqueous 0.5% citric acid, aqueous 0.5% lactic acid and 4–8% calcium lactate solutions, using acid whey as the solvent, gave similar TPA readings to normal chhana.