Effect of Ingredients and Processing Parameters on the Texture and Microstructure of Acid‐Heat Coagulated Dairy Dessert

Dairy desserts obtained through heat and acid coagulation of milk are immensely popular in India. Cham‐cham is one such dairy dessert prepared by cooking the drained milk coagulum (i.e., chhana ), in sugar syrup. Slight variations in the formulation and processing parameters, such as powdered sugar addition to chhana , cooking syrup concentration, cooking time and soaking syrup concentration affects the quality of the product. Hence, the investigation was aimed at standardizing the processing parameters and to study the effect on texture, microstructure and sensory attributes of cham‐cham . The cham‐cham possessing maximum sensory scores were associated with hardness and moisture content of the product 11N and 36.62%, respectively. Principal component analysis applied to data matrix identified four principal components which explained 79.57% of variance in total. Scanning electron microscopy showed the changes that occurred in protein and fat phases of cham‐cham as a result of cooking. Practical Application The standardized processing parameters may find application in large scale automated production of cham‐cham by employing various equipments and machinery designed accordingly. Scanning electron microscopy of the product revealed that cow milk cham‐cham possessed small fat globules which were not significantly ruptured during processing of cham‐cham in boiling sugar syrup. Free fat released from ruptured fat globules may lead to decreased shelf life of the product due to free fat oxidation. The findings will help to manipulate the microstructure of cham‐cham and to improve its texture.