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