The Impact of Various Coagulation Temperatures and Levels of Salt on Chemical Properties of Chhana Spread Prepared from Buffalo Milk

Among milk products Chhana is gaining momentum in its production and consumption. Chhana is heated and acid coagulated indigenous milk product which forms the base of several popular Indian sweets like Rasogulla, Sandesh, Rasamalai and Chumchum etc Chhana or paneer, means the product obtained from cow or buffalo milk or a combination of them by precipitation with sour milk, lactic acid or citric acid. It shall not contain more than 70% of the moisture, and the milk fat not be less than 50% of the dry matter (PFA, 1976).The study was conducted in the Student’s Training Dairy and Research Laboratory of Warner School of Food and Dairy Technology, SHIATS Allahabad. The buffalo milk as (M2) were used for making chhana spread and three different coagulant temperature 60 0 C, 65 0 C, 70 0 C asT1 T2 T3 and three salt levels 1%,1.5%, 2% S1, S2, S3 were used in the present experimental work. 9 treatment combinations used in the experiment namely M2T1S1, M2T1S2, M2T1S3, M2T2S1, M2T2S2, M2T2S3, M2T3S1, M2T3S2, M2T3S3 and replicated three times. .The experiment treatment combination (M2T1S3) chhana spread contained highest percentage of moisture(54.66). The experiment treatment combination (M2T3S1) contained highest percentage of fat (25.98).The highest percentage of protein (15.29) was found in the treatment combination (M2T2S1).The highest percentage of lactose (3.06) was found in the treatment combination (M2T2S1). The treatment combination (M2T3S1) contained highest percentage of ash (3.07).The highest percentage of calcium (479.63) was found in the treatment combination (M2T1S3). The highest energy value of (253.26) was found in the treatment combinations (M2T2S1). Chhana spread is still in its infancy and needs various parameters to be fixed and tested before its commercial use and large scale productions by organized sector