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- CHAPPALWAR, ANITA M.; ZANJAD, PRABHAKAR N.; PAWAR, VITHAL D.; MACHEWAD, GIRISH M.
- International journal of dairy technology 2010 v.63 no.3 pp. 445-450
- buttermilk, etc ; buffalo milk; cream; milk; mixing; oils; sensory properties; temperature; texture; whey; Show all 10 Subjects
- ... Trials were conducted to standardise the buffalo milk chhana spread by using whey and buttermilk. The milk was standardised to 4% fat and 9% milk solids-not-fat and chhana was prepared. The chhana was blended with different quantities of water (0%, 10%, 20%, 30% and 40%) at varying blending temperatures (65, 70, 75, 80 and 85°C) and blending times (2, 3 and 4 min). The chhana spread was prepared b ...