Organoleptic Quality of Herbal Coagulated Chhana Spread
Vikash Kumar Verma
Department of AH & Dairying, C. S. Azad University of Agriculture & Technology, Kanpur UP-208002, India.
Ramjee Gupta
Department of AH & Dairying, C. S. Azad University of Agriculture & Technology, Kanpur UP-208002, India.
Vikash Kumar
Department of AH & Dairying, C. S. Azad University of Agriculture & Technology, Kanpur UP-208002, India.
Ashwani Kumar Singh
Department of AH & Dairying, C. S. Azad University of Agriculture & Technology, Kanpur UP-208002, India.
Kuldeep
Department of AH & Dairying, C. S. Azad University of Agriculture & Technology, Kanpur UP-208002, India.
Sandeep Kumar *
Department of AH & Dairying, C. S. Azad University of Agriculture & Technology, Kanpur UP-208002, India.
*Author to whom correspondence should be addressed.
Abstract
The current study was conducted in the Animal Husbandry & Dairying (Dairy Technology) department of the C.S.A. University of Agriculture & Technology Kanpur. By using herbal coagulants to coagulate cow's milk fat, chhana spread was created with specific textural and organoleptic characteristics. In the experiment, two distinct water-herbal coagulant ratios (90:10 and 80:20), two different storage times (fresh day and 10 days) at 5°C refrigeration temperature, and three different coagulant agents (aonla extract, lemon extract, and ginger extract) were used to make chhana spread from cow milk. The five organoleptic qualities include flavor, body and texture, color and appearance, spreadability, and overall acceptance. The study found that after a new day of storage, the physical/organoleptic quality of chhana spread which is prepared from cow milk employing herbal coagulants was superior to other spreads.
Keywords: Cow milk, herbal coagulants (aonla, lemon and ginger extract), flavour, body, texture, colour, appearance, spreadability, over-all acceptability