Development Of Chhana Spread Prepared With Moringa Leaves Extract And Its Shelf Life

Abstract

The present investigation entitled, Development of Chhana spread prepared with Moringa Leaves Extract and its Shelf life was carried out in Department of Animal husbandry and Dairying of the Chandra Shekhar Azad University of Agricultural and Technology, Kanpur. The Chhana Spread was prepared by using the cow milk with 0%, 5%, 10%, 15% and 20% moringa leaves extract, Lactic acid and calcium lactate were used as coagulants, three levels of salt 1%, 1.5%, and 2% . The prepared samples were stored at refrigeration temperature (50C) for 0, 10, 20 and 30 days. The fresh and stored samples were analysed for their yield, sensory, chemical and microbiological qualities. The cost of production was also determined. The overall maximum yield obtained in case of Chhana Spread prepared from calcium lactate coagulant. The superior sensory quality of Chhana Spread obtained when samples prepared with 15% moringa leaves extract, calcium lactate as coagulant and 1.5 % salt, which can be stored up to 20 days at refrigeration temperature (50C). The overall maximum protein contents were recorded in case of samples prepared from 20% moringa leaves extract, lactic acid as coagulant and 1 % salt. Highest fat content was noted in case of samples prepared by 15% moringa leaves extract, lactic acid as coagulant and 1% salt. The minimum moisture was noted when samples prepared with 20% moringa leaves extract, lactic acid as coagulant and 2 % salt. The lowest standard plate count was noted in fresh samples prepared with 20% moringa leaves extract, lactic acid as coagulant and 2% salt. The minimum yeasts and moulds count was noted in fresh samples prepared from 20% moringa leaves extract, lactic acid as coagulant and 2% salt. The coliforms contamination was found nill in fresh as well as stored sample of Chhana Spread. The cost of production of Chhana Spread/kg noted higher in prepared by lactic acid coagulant, while cost of production of Chhana Spread/kg was lower with calcium lactate. It is further suggested that the study can be utilized