Exploring Milk Products: Part 3 by Dr. Sushma Kumari - BVC Bihar Animal Sciences University
In this comprehensive guide on Milk Products Part 3, Dr. Sushma Kumari from Bihar Animal Sciences University, Patna, delves into fermented milk products like Lassi and Srikhand, along with acid coagulated milk products such as Chana and Chenna. The methods of preparation, ingredients used, and nutritional composition of each product are discussed in detail, offering valuable insights for both professionals and enthusiasts in the dairy industry.
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MILK PRODUCTS (Part-3) BY- Dr. SUSHMA KUMARI Asst.Prof, DEPT. OF LPT,BVC, Bihar Animal Sciences University, Patna
Fermented Milk Products Lassi Method of preparation- Curd churning breaking of curd addition of sugar (6%) and flavour Lassi (chilling)
Srikhand Curd strained to remove whey Chakka ( intermediate product) add sugar, dry fruits, flavour etc. Srikhand
Acid coagulated milk products Chana- It refers to milk solids obtained by the acid coagulation of boiled hot milk and subsequent drainage of whey. Milk boiled Addition of 1-2% lactic acid, citric acid or acetic acid coagulation of milk solid drainage of greenish yellow colour whey channa
Cow milk is preferred for channa preparation, because it has open texture due to which it is easy to mix up other ingredient during product preparation. Channa is used for rasogulla making and other sweets making. Channa contain high protein and fat but lower than Paneer. Channa- (chemical composition) Moisture-53.5% Lactose-2% Fat- 25% Ash-.2% Protein-17.5%
Quality of good channa Colour- light yellow Appearance- moist surface Body- soft Texture- smooth Flavour- mild acidic Highly suitable for sweets preparation. Yield of channa- Cow milk- 18-20% Buffalo milk- 22-24%
