STUDIES ON SELECTION OF COOKING TECHNIQUES FOR ECONOMIC MANUFACTURE OF KHEER MOHAN FROM BUFFALO MILK

Abstract

Kheer Mohan is a regional well known chhana based and nutrient dense traditional sweetmeat of the eastern parts of Rajasthan. Proximate composition, sensory attributes, textural parameters, color values, water activity and total plate counts of Kheer Mohan as affected by quality of buffalo milk chhana prepared using different coagulants (lactic acid, citric acid and tartaric acid at 1% strength) and different cooking techniques (at elevated pressure, conventional and an electric fryer) were studied. Standardization of buffalo milk to 6% fat and 9 % SNF and its coagulation with 1% tartaric acid was observed to yield chhana that resulted in the preparation of Kheer Mohan with optimum sensorial attributes. Use of Electric fryer was easier to control, economical, and resulted in 50% reduction in cooking time and yielded hygienic product quality. The standardized process would help in mass production of hygienic and better quality Kheer Mohan in organised dairy sector.