Whey removal characteristics during conventional production of chhana
338 / 220
Authors
-
Ammu VK
Dairy Engineering Division, ICAR-National Dairy Research Institute
-
Amita D Vairat
Scientist
Dairy Engineering Section,
ICAR-National Dairy Research Institute, Karnal, Haryana- 132001
-
P S Minz
Scientist
Dairy Engineering Section,
ICAR-National Dairy Research Institute, Karnal, Haryana- 132001
-
A K Singh
Principal Scientist
Dairy Technology Section,
ICAR-National Dairy Research Institute, Karnal, Haryana- 132001
-
Chitranayak Sinha
Senior Scientist
Dairy Engineering Section,
ICAR-National Dairy Research Institute, Karnal, Haryana- 132001
-
Amit Kumar Juneja
Dairy Engineering Division, ICAR-National Dairy Research Institute
-
Dharinkumar Jayswal
Dairy Engineering Division, ICAR-National Dairy Research Institute
Keywords:
Chhana, Cottage cheese, Whey removal, Moisture content, Mathematical modelsAbstract
Whey removal phenomena generally studied in terms of whey removal rate, chhana weight and moisture content during chhana production process. Despite all these above factors, moisture content concerned to be the important one to maintain its soft texture and suitability for manufacturing of diversified products. The present study was undertaken to identify best model to express whey draining process so as to predict the relevant characteristics such as moisture ratio, moisture content and moisture removal rate. Whey removal rate was pursued for different cow milk quantities (5, 10, 15 and 20 kg) using delayed straining technique for gravimetric removal of whey from the chhana mass. Among the mathematical models, Logarithmic model was found best in describing the whey draining characteristics and predicting the moisture ratio of chhana. Whey removal characteristics provides important insights for the development of equipments for chhana production, downstream processing equipments for whey and online sensors for monitoring the process that regulates the moisture content and final quality of chhana and chhana based products. The novelty of the work lied on the incorporation of mathematical modeling to the chhana production process.References
Ammu VK, Minz PS, Singh AK, Vairat AD, Chitranayak, Juneja AK, Jayswal DK (2020) An overview of mechanization in chhana production. Indian Journal of Dairy Science 73(1):1-6
AOAC (2000) Official Methods of Analysis of AOAC Int’l 17th Ed., AOAC International, Gaithersburg, MD, USA
Aneja RP, Mathur BN, Chandan RC, Banerjee AK (2002) Technology of Indian milk products: handbook on process technology modernization for professionals, entrepreneurs and scientists. New Delhi, India: Dairy India.
Bandyopadhyay M, Chakraborty R, Raychaudhuri U (2005) The effect of coagulants on the texture of chhana (an acid and heat coagulated product made from milk). International Journal of Food Science 40(8):799-810
Bankar SS, Raziuddin M, Zanjad PN (2016) The influence of different coagulants on yield and sensory quality of cow milk chhana. Indian Research Journal of Extension Education 14(4):61-64
Chitranayak, Manjunatha M, Kumar MG, Rekha MR, Amita V, Minz, PS, Rao KJ (2017) Textural and physico-chemical analysis of paneer prepared by automated pressing technique. Indian Journal of Dairy Science 70(6):633-641
Choudhury RL, Berg VD, Singh MD, Das H (1998) Effect of heat treatment on recovery of solids in chhana produced from cow and buffalo milks. Journal of Food Science Technology 35(1):30-34
Compaoré A, Putranto A, Dissa AO, Ouoba S, Rémond R, Rogaume Y, Zoulalian A, Béré A, Koulidiati J (2019) Convective drying of onion: modeling of drying kinetics parameters. Journal of Food Science and Technology 56(7):3347-3354
De Witt JN (2001) Lecture’s Handbook on Whey and Whey Product. European Whey Products Association Brussels, Belgium. pg. 6.
Fernandes FA, Braga TR, Silva EO, Rodrigues S (2019) Use of ultrasound for dehydration of mangoes (Mangifera indica L.): kinetic modeling of ultrasound-assisted osmotic dehydration and convective air-drying. Journal of Food Science and Technology 56(4): 1793-1800
Franklin ME, Pushpadass HA, Kamaraj M, Muthurayappa M, Battula SN (2019) Application of Dâ€optimal mixture design and fuzzy logic approach in the preparation of chhana podo (baked milk cake). Journal of Food Process Engineering 42(5):1-10
FSSAI (2010) Food Safety and Standards Regulations, Food Safety and Standards Authority of India, New Delhi
Goyal RK, Kingsly ARP, Manikantan MR, Ilyas SM (2006) Thin layer drying kinetics of raw mango slices. Biosystems Engineering 95(1):43-49
Gurditta H, Patel AA, Arora S (2015) Optimisation of sweetener and bulking agent levels for the preparation of functional Chhanaâ€murki. International Journal of Dairy Technology 68(2):190-197
Halder K, Kumar B, Minz PS, Malhotra R (2012) Batch Capacity Optimization for Kinematic Half-Turn Nut Paneer Pressing Mechanism. Indian Journal of Dairy Science 65(1):19-22
Issis QF, Antonio VG, Elsa U, Valeria V, Nicole C, Jacqueline P (2019) Vacuum drying application to maqui (Aristotelia chilensis [Mol] Stuntz) berry: Weibull distribution for process modelling and quality parameters. Journal of Food Science and Technology 56(4):1899-1908
Kaur G, Goswami TK (2020) Effect of stevia level on chemical, microbiological, and sensory properties of dairy dessert (rasagolla) at different storage periods and temperatures. Journal of Food Processing and Preservation 44(1):1-9
Kingsly RP, Goyal RK, Manikantan MR, Ilyas SM (2007) Effects of pretreatments and drying air temperature on drying behaviour of peach slice. International Journal of Food Science & Technology 42(1):65-69
Kumar A, Khamrui K, Devaraja HC, Mandal S (2016) Optimisation of ingredients for a low fat, chhana based dairy spread using response surface methodology. International Journal of Dairy Technology 69(3):393-400
Kumar J, Gupta VK, Kumar S, Kumar S (2015) Effect of coagulants on the quality of chhana and rasogolla obtained from admixture of buffalo milk and butter milk. Journal of Food Science and Technology 52(3):1736-1741
Macwan SR, Dabhi BK, Parmar SC, Aparnathi KD (2016) Whey and its utilization. International Journal of Current Microbiology and Applied Sciences 5(8):134-155
Pandey RK, Singh M, Govindam (2004) Effect of chemical and herbal extracts on yield and quality of chhana from cow’s milk. Souvenir, XXXIII Dairy Industry conference, Sept. 26–28, New Delhi.
Sahu JK (2010) Coagulation Kinetics of High Pressure Treated Acidified Milk Gel for Preparation Chhana (An Indian Soft Cottage Cheese). International Journal of Food Properties 13(5):1054-1065
Singh TP, Chauhan G, Mendiratta SK, Agrawal RK, Arora S (2019) Optimization of ingredients for preparation of low calorie fiber enriched chhana balls-Sandesh like product. Journal of Food Science and Technology 56(6):3043-3054
Will AR (2011) Dairy Science and Technology Education Series, University of Guelph, Canada. https://www.uoguelph.ca/foodscience/book-page/heat-acid-coagulation
Zura-Bravo L, Rodriguez A, Stucken K, Vega-Gálvez A (2019) Drying kinetics of probiotic-impregnated murta (Ugni molinae T.) berries. Journal of Food Science and Technology 56(1):103-113
