OPTIMIZATION OF PROCESS PARAMETERS FOR PRODUCTION OF CHHANA FROM LOW-FAT COW MILK

Heat treatment of milk prior to acidification, coagulation temperature , acidity of milk-acid mixture and residence time of the coagulum befo re separation, were studied for obtaining an optimum combination of th ese parameters for maximum recovery of milk solids and yield of chhana from low fat cow milk. The chhana with good texture and the maximum r ecovery of 48.2% milk solids could be obtained at 70 degrees C coagula tion temperature, 0.522% acidity (expressed as lactic acid) and 8 min residence time. The yield was 11.5% of the milk and this amounted to a bout. 90% of the maximum yield. The combination of parameters that res ulted in maximum yield gave chhana with granular body, which Is not su itable for making sweetmeats. The degree of heat treatment required fo r the maximum recovery of milk solids could result in 99.95% denaturat ion of whey proteins.