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- W2077377855 abstract "Methods of chhana making from Jamunapari and Barbari goat milk using different combinations of coagulant, concentration and temperature were standardized. The chhana thus prepared was subjected to sensory evaluation by a panel of judges. Jamunapari milk chhana elicited a higher score for colour than Barbari milk chhana. Lactic acid had the most pronounced effect. Coagulants in concentrations of 2% and 1% (pH 5.42 and 5.46) and 70 °C and 80 °C temperature yielded chhana with better appearance. Chhana from Jamunapari and Barbari milks had soft body and was not influenced by variation in coagulants, concentrations and temperatures used in its preparation. Chhana prepared from Jamunapari milk, possessed better texture than Barbari milk chhana. Lactic acid produced a granular product while other coagulants gave a smooth-textured chhana. Chhana prepared from milk of both breeds possessed almost similar flavour score. Citric and lactic acid caused slightly bland flavour, while sour whey and tartaric acid produced slightly sour taste, which was more pronounced at higher concentrations of coagulants." @default.
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- W2077377855 date "1995-07-01" @default.
- W2077377855 modified "2023-10-17" @default.
- W2077377855 title "Sensory quality of chhana prepared from goat milk using different coagulants, concentrations and temperatures" @default.
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- W2077377855 doi "https://doi.org/10.1016/0921-4488(95)00655-5" @default.
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