Influence of WPC and coagulation temperature on the physico-chemical and sensory quality of goat milk chhana

Abstract

This study was carried out to select a suitable level of WPC in milk and coagulation temperature for manufacture of chhana prepared from Surati goat milk. WPC was evaluated at three levels of addition, viz. 0.25, 0.50 and 0.75 % w/w of milk and three coagulation temperatures were evaluated viz. 75, 80 ºC and 85 ºC. A significant reduction in moisture content as well as increase in fat and protein content of chhana was observed with increase in the level of WPC and coagulation temperature. Their interaction also showed similar effect. Chhana prepared using a coagulation temperature of 85ºC had the highest pH (i.e. 5.69) and acidity (0.51% lactic acid) which was significantly higher compared to chhana samples prepared using lower coagulation temperatures viz. 75 and 80ºC. Chhana prepared from milk incorporated with 0.5% WPC and coagulated at 80ºC was preferred the most with respect to sensory attributes.