A study on heat acid induced milk coagulation process for product quality improvement

Abstract

Chhana, heat-acid induced Indian soft cheese analogue, has a desirable texture that is described as moderately firm and sticky, which forms a cohesive mass of smooth particles during oral mastication. It has characteristic instrumental properties which are perceived during oral processing. These properties are related to the physico-chemical attributes of milk, coagulation mechanism and structure and composition of the coagulated protein matrix. Coagulation plays a major role in product quality. The overall goal of this thesis was to analyze heat-acid induced coagulation mechanism in whole milk system from buffalo, cow and their predefined admixtures and develop a coagulated product with high yield and superior texture. The research investigated how the molecular level chemical phenomena influenced the macroscale physical properties in the coagulation process of chhana production by: 1.Investigating and optimizing the heat-acid induced coagulation process while studying changes in microscale attributes; 2.Generating knowledge about the effect of milk composition on chhana quality; 3.Mapping product quality with sensory and instrumental properties under selected storage conditions. newline