Effect of milk composition on sensory attributes and instrumental properties of Indian Cottage Cheese (Chhana)

Sammanfattning

This study investigated the effect of milk composition (cow-, buffalo-, and mixed- milk) on color, textural, rheological, microstructural and sensorial attributes of chhana (Indian cottage cheese). Principle component analysis and cluster analysis were used to correlate the quality attributes. Instrumental properties and sensorial descriptors for chhana that contributed most to the textural and sensory attributes were identified. Chhana containing 100% and 75% cow milk were found to have similar sensory attributes whereas chhana containing 100% and 75% buffalo milk had similar mechanical attributes.

Nyckelord

Quantitative descriptive sensory analysis; Principal component analysis; Cluster analysis; Chhana

Publicerad i

NFS Journal
2021, volym: 23, sidor: 8-16

SLU författare

• Basu, Santanu

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

• DOI: https://doi.org/10.1016/j.nfs.2021.02.002

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/112618