Studies On Preparation Of Chhana Based Cheese Spread And Its Shelf Life

Abstract

The present investigation entitled Studies on preparation of newlinechhana based cheese spread and its shelf-life. was conducted in the newlinelaboratory of Department of A.H. and Dairying (Dairy Technology), C.S.A newlineUniversity of Agriculture and technology Kanpur. newlineIn the experiment Mixed milk of Cow and Buffalo are taken and newlineFive level of cheese (5%, 10%, 15%, 20% and 25%), salt level 1.5 and 2.0 newlineper cent, coagulant citric acid 1%, preservative Potassium meta bi newlinesulphite (0.1%) and Sorbic Acid (0.03%) and five storage periods (0, 10, newline20, 30 and 40 days) were taken for Preparation of chhana based cheese newlinespread. Five physical attributes like flavour, body and texture, colour newlineand appearance, spreadability and over- all acceptability, and chemical newlinequalities viz. moisture, fat, protein, lactose, ash and microbiological newlinequalities like- S.P.C. (Standard Plate count), Yeasts and Moulds count, newlineColiform count and cost of production were determined. newline newline