Qualitative Studies on Chhana Prepared from Cow and Buffalo Milk

Authors

  • Sarfraz Ahmed Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam
  • Dilpat Rai Menghwar Department of Animal Sciences Faculty of Biological Sciences Quaid i Azam University Islamabad
  • Ubaid Qureshi Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam
  • Tanveer Ahmed Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam
  • Salahuddin Jakhrani Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam

DOI:

https://doi.org/10.24925/turjaf.v6i7.936-939.1925

Keywords:

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

Abstract

Qualitative studies on chhana were carried out at Sindh Agriculture University Tandojam during the year 2011-12. Two milk sources (i.e. cow milk and buffalo milk) and three coagulants (i.e. acetic acid, citric acid and lactic acid) were used during the study period. Physical characteristics such as titratable acidity and pH values. Preliminary, the chhana was prepared from each of cow and buffalo milk coagulated with acetic acid, citric acid, and/or lactic acid each at 0.5, 1, 2 and 4% concentration level. Among each coagulant, concentration level showed significant influence on the acceptability score of chhana. Product made with 0.5% concentration level perceived the better acceptability (score). A remarkable influence of milk source was observed in pH values of chhana prepared from cow milk and buffalo milk either with acetic acid (5.65±0.01 and 5.45±0.01, respectively) or with citric acid (5.52±0.02 and 5.45±0.01, respectively). In this study, buffalo milk chhana was found better in all aspects compared to that of cow milk.

Author Biographies

Dilpat Rai Menghwar, Department of Animal Sciences Faculty of Biological Sciences Quaid i Azam University Islamabad

Veterinarian Department of Animal Sciences Faculty of Biological Sciences Quaid i Azam University Islamabad

Tanveer Ahmed, Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam

Animal Reproduction

Salahuddin Jakhrani, Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam

Department of Livestock Management

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Published

20.07.2018

How to Cite

Ahmed, S., Menghwar, D. R., Qureshi, U., Ahmed, T., & Jakhrani, S. (2018). Qualitative Studies on Chhana Prepared from Cow and Buffalo Milk. Turkish Journal of Agriculture - Food Science and Technology, 6(7), 936–939. https://doi.org/10.24925/turjaf.v6i7.936-939.1925

Issue

Section

Research Paper