Quality of Dudh churpi as influenced by fat level in cooking milk and cooking time of prechurpi

Dudh churpi, a shelf-stable traditional milk product, was prepared from the partially dried churpi (prechurpi). To determine the effect of fat level i n cooking milk on the quality of dudh churpi, prechurpi was cooked for 15 m in in concentrate (containing 29.2% total solids) prepared from milk having 2.0% cane sugar and different levels of fat. The moisture contents of dudh churpi increased correspondingly with the decrease in fat level. Dudh chur pi prepared by using the concentrate prepared from milk of 1.0% fat scord b est with respect to sensory quality. The cooking time of prechurpi in conce ntrate of milk having this optimum fat level was standardized for the produ ction of dudh churpi The product, prepared by cooking prechurpi for 15 min, had the most desirable chemical composition and the highest score for all the sensory and textural parameters.