Understanding the effect of milk composition and milking season on quality characteristics of chhana

Abstract

The quality characteristics of chhana varied due to the milk composition (cow‐, buffalo‐, and mixed‐ milk) which in turn was affected by the milking season (summer and winter). Upon heating and acidification of milk samples water holding phenomena and denatured protein association within and with other components lead to variation in both macroscale properties (color, texture, and rheology) and molecular bonding patterns (FTIR character). Yield, lightness (L* value), textural firmness, and elastic modulus of chhana increased with increasing proportion of buffalo milk in mixed milk due to higher total solids and less moisture content in both the seasons. Total protein, fat, water, and interaction between them and extent of hydrogen bonding significantly affected the rheological and textural properties of chhana samples.

Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups

“…Hardness increased as the level of SMP increased in the blends for CM and BM. Chakraborty et al (2020) reported that higher protein content of milk led to more protein-protein interactions and hence resulted in a firmer protein network for the Paneer microstructure. Likewise, fat interrupts the formation of a stronger casein matrix in Paneer; thus, as the fat content of milk increases, firmness of Paneer decreases.…”