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An investigation of varying composition and processing conditions on the organoleptic properties of chhana spread
- 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
- buffalo milk, buttermilk, cream, milk, mixing, oils, sensory properties, temperature, texture, whey
- 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 by using different levels of oil (0%, 5%, 7.5%, 10% and 12.5%), cream containing 40% fat (0%, 10%, 20%, 30% and 40%) and salt (0%, 0.5%, 0.75%, 1.0%, 1.25% and 1.5%). It was observed that chhana spread prepared by using 20% water, 80°C blending temperatures and 3 min and 0.75% salt scored maximum for body and texture, spreadability and overall acceptability. This chhana spread was further incorporated with buttermilk or whey either alone each at 20% or in combination each at 10% by substitution of water. Incorporation of buttermilk or whey significantly (P < 0.05) improved the chemical and sensory quality of chhana spread and had better texture.