AJ Life Sci. 2019, 2 (2): 56-65

Quantitative studies on chhana (soft cheese) prepared from cow and buffalo milk

D.R Menghwar1*, S.A Bhutto2, T. Ahmed2

1Department of Animal Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan.

2Department of animal Production Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan.



Abstract

Quantitative studies on chhana (soft cheese) were carried out to evaluate the chemical characteristics by using two milk sources and three coagulants in the department of Animal Product Technology Sindh Agriculture University Tandojam, Pakistan. Chhana was prepared from cow and buffalo milk coagulated with acetic acid, citric acid, and lactic acid at 0.5, 1, 2 and4% concentration level. Chhana prepared with citric acid indicated remarkable variation (P< 0.05) among the ash content of cow milk chhanaand buffalo milk chhana. On the basis of present finding it was concluded that Moisture content, protein content, fat content and yield of chhana in buffalo milk chhana coagulated with acetic acid, citric acid and lactic acid was comparatively higher as compared with cow milk chhana. In this study, buffalo milk chhana was found better in all aspects compared to that ofcow milk.

Keywords Acetic Acid, buffalo Milk, Chhana, Citric Acid, Cow Milk, Lactic Acid

Received

February 06, 2019

Received Revised

July 25, 2019

Accepted

August 25, 2019

Available Online

October 1, 2019


Corresponding author email:

rai48_sau@yahoo.com

How to Cite

Menghwar DR, Bhutto SA, Ahmed T . Quantitativestudies on chhana (soft cheese) prepared from cow and buffalo milk. Abasyn Journal of Life Sciences 2019; 2(2): 56-65.