SENSORY QUALITY OF CHHANA PREPARED FROM GOAT MILK USING DIFFERENT COAGULANTS, CONCENTRATIONS AND TEMPERATURES

Methods of chhana making from Jamunapari and Barbari goat milk using d ifferent combinations of coagulant, concentration and temperature were standardized. The chhana thus prepared was subjected to sensory evalu ation by a panel of judges. Jamunapari milk chhana elicited a higher s core for colour than Barbari milk chhana. Lactic acid had the most pro nounced effect. Coagulants in concentrations of 2% and 1% (pH 5.42 and 5.46) and 70 degrees C and 80 degrees C temperature yielded chhana wi th better appearance. Chhana from Jamunapari and Barbari milks had sof t body and was not influenced by variation in coagulants, concentratio ns and temperatures used in its preparation. Chhana prepared from Jamu napari 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 a lmost similar flavour score. Citric and lactic acid caused slightly bl and flavour, while sour whey and tartaric acid produced slightly sour taste, which was more pronounced at higher concentrations of coagulant s.