Effect of milk composition on sensory attributes and instrumental properties of Indian Cottage Cheese (Chhana)

NFS Journal

Santanu Basu¹  U.S. Shivhare²  Purba Chakraborty² 

[1] Department of Molecular Sciences, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07, Sweden;Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India;

关键词: Quantitative descriptive sensory analysis;    Principal component analysis;    Cluster analysis;    Chhana;   

DOI  :  

来源: DOAJ

【 摘 要 】

This study investigated the effect of milk composition (cow-, buffalo-, and mixed- milk) on color, textural, rheological, microstructural and sensorial attributes of chhana (Indian cottage cheese). Principle component analysis and cluster analysis were used to correlate the quality attributes. Instrumental properties and sensorial descriptors for chhana that contributed most to the textural and sensory attributes were identified. Chhana containing 100% and 75% cow milk were found to have similar sensory attributes whereas chhana containing 100% and 75% buffalo milk had similar mechanical attributes.

【 授权许可】

Unknown