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Physiological and Sensory Quality of Chenna (Milk Protein Coagulate) made from Biochemically modified Buffalo milk

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010  1009259.(doi:10.13031/2013.29836)
Authors:   Baishali Dutta, Satyanarayan R.S Dev, Vijaya G.S Raghavan, Ritika Gupta, Shah Miten Manoj, Guruprasad Sulebele
Keywords:   Keywords: Milk Protein coagulate, Buffalo milk, Sensory quality, Physiological properties, Dairy microbiology

Chenna (Milk Protein Coagulate) is an indigenous milk product prepared by the combined action of acid coagulation and heat treatment of cow or buffalo milk. In this study, the biochemical interactions in buffalo milk constituents were modified by changing the casein to fat ratio (C/F ratio), heat treatment, calcium/phosphate ratio and enzymatic modification of casein in order to obtain chenna with improved physiological and sensory quality produced from the same milk. Different concentrations of EDTA (EthyleneDiamineTetraAcetic acid) (10-30 mg/l), Calcium phosphate (8.33-66.66 mg/l) and alkaline phosphatase (10-33.33 mg/l of 20 IU/mg) were tested for enhanced physiological attributes and sensory quality of the chenna obtained from buffalo milk. Both 23.33 mg/l EDTA and 25 mg/l Calcium phosphate were found to be the optimum concentrations for superior physiological attributes and sensory quality, whereas, alkaline phosphatase at all the concentrations tested had a reversible effect on both the parameters of the chenna.

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