Vol. 12, Special Issue 9 (2023)

Author(s):
Praveen Sahu, MPS Yadav, Rahul Tiwari and Pooja Yadav

Abstract:
The present investigation entitled was conducted in the laboratory of Department of A.H. & Dairying (Dairy Technology), C.S.A University of Agriculture and Technology Kanpur. In the experiment mixed milk of Cow and Buffalo are taken and five level of cheese (5%, 10%, 15%, 20% & 25%), salt level 1.5 & 2.0 per cent, coagulant citric acid 1%, and preservative Potassium Meta bi sulphite (0.1%) & Sorbic Acid (0.03%) were taken for Preparation of Chhana based cheese spread. Sensory quality of Chhana based cheese spread depends on flavour, body & texture, colour & appearance, spreadibility and overall acceptability. The highest flavour score (8.0), body & texture score (7.9), colour & appearance score (8.1), spreadibility score (8.2) and overall acceptability score (7.8) was found in the treatment combination of A1B1C5D1 among all the physical attributes of Chhana based cheese spread.