Abstract

The quality characteristics ofchhanavaried 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 ofchhanaincreased 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 ofchhanasamples.

Keywords

Chhana; FTIR; heat-acid induced coagulation; rheology; texture

Published in

Journal of Texture Studies
2020, Volume: 52, number: 1, pages: 45-56
Publisher: WILEY

SLU Authors

• Basu, Santanu

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1111/jtxs.12558

Permanent link to this page (URI)

https://res.slu.se/id/publ/108414