Exemplar Unit

Block 2 – Paneer and Chhana

 * Structure

Paneer and chhana are two important indigenous, nutritious and wholesome dairy products, occupy a prominent place among traditional milk products and carry lot of market potential. It is of great value in diet because it is a rich source of high quality proteins, fat, minerals and vitamins. Paneer is used as base material for the preparation of a large number of culinary dishes and it is a popular food product at the household level as well as even increasing organized food chains. It is an excellent match of non-vegetarian food. Chhana, on the other hand, is used as a base for preparation of a variety of sweets viz. rasogulla, sandesh, rasmalai, cham-cham, chhana-murki, etc.

Paneer is a popular indigenous variety of soft cheese. Cheese manufacture using high heat, acid precipitation and without starter culture is practiced in many countries of South Asia and Central and South America Latin American. white cheese, found throughout South and Central America, Mexico and the Caribbean Islands is a product that is quite similar to paneer. Nomads of South West Asia regions were probably the first to develop several distinctive cheese varieties. One of the unique Iranian nomadic cheese is called paneer Khiki. It was originally developed by the well-known Bakhtiari tribe that resided in Isfahan (in summer) and Shraz (in winter). When salted, it is known as paneer-e-shour. White paneer is a staple food of Nomads in Afghanistan. When made from raw milk, it is called paneer-e-khom, and from boiled milk, panner-e-pokhta. Paneer is traditionally consumed in these countries with dry fruits and nuts in form of dessert. The earliest form of paneer might have obtained by curdling milk with a little sour milk, pieces of creeper called putika, bark of Palasa tree or Kuyala (Jujuka).

It may be conjectured that term paneer was introduced into India by the Persian and Afghan invaders who came through Baluchistan and Karakoram mountain pass of Himalayas. It is probably for this reason that paneer making practice is mainly confined to the North West Frontier region of India, and southern parts of Jammu and Kashmir due to the influence of foreign settlers in these regions. However, it was only during the past five decades that paneer has spread to other parts of India and enjoys the status of national culinary dish in this country. It is a vegetarian ’ s delight.

The regulatory standards for paneer are identical. It has been defined under the prevention of Food Adulteration Act (PFA), 1954, as follows: Paneer means the product obtained from cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid or citric acid. It shall not contain more than 70.0 per cent moisture, and milk fat content shall not be less than 50.0 per cent of the dry matter.

Skim Milk Paneer


 * Skimmed milk paneer means the product obtained from cow or buffalo skimmed milk by precipitation with sour milk, lactic acid or citric acid. It shall not contain more than 70.0 percent moisture. The milk fat content of the product shall not exceed 13.0 percent of the dry matter.

Paneer is made without starter culture or rennet and results from the acid precipitation of milk at high temperatures. The phenomenon of coagulation involves the formation of large structural aggregates of proteins in which milk fat and other colloidal and soluble solids are entrained with whey. Good quality paneer is characterized by a typical mild acidic flavour with a slightly sweet taste. It has a firm, cohesive and spongy body and a closely knit, smooth texture. Paneer is a highly nutritious and wholesome food. It is a rich source of milk protein and milk fat and is one of the best methods of conserving milk solids in highly concentrated form. Paneer is used as a base material for the preparation of large number of culinary dishes. Paneer contains on an average approximately 54.0 per cent moisture 17.5 per cent carbohydrates and 1.5 per cent minerals.

The chemical composition of paneer depends mainly on the type of milk, composition of milk, the conditions of coagulation, the technique of straining/ pressing and the losses of milk solids in the whey. An average chemical composition of paneer is given in Table 1.

'''Table 1. Typical chemical composition of paneer'''

Good quality paneer is characterized by a white colour, mildly acidic, nutty flavour, spongy body and a closely-knit texture. Paneer is best made from buffalo milk. Cow milk yields an inferior product in terms of body and texture. It is criticized to be too soft, weak and fragile and unsuitable for frying and cooking. The quality of paneer depends mainly on the initial composition of milk, type of milk, the conditions of coagulation, the technique of straining/pressing and the losses of milk solids in the whey.

A minimum of 5.5 per cent in buffalo milk and 4.5 per cent fat in cow milk is necessary for producing a desirable good quality paneer whereas a lower fat level than the above in milk results in a hard body and coarse texture with increased chewiness in paneer. The higher fat content in milk is also not desirable since it produces greasiness, softness and weak body and texture in paneer. The higher fat in milk results in more loss of fat in whey.=== For manufacture of good quality paneer sweet milk (fresh milk) is the best suitable raw material, any developed acidity or sour milk tends to produce sour flavour and bitter taste, which makes it unsuitable for preparation of culinary dishes. Acceptable quality paneer could be produced from slightly acidic and neutralized milk. Buffalo milk admixed with sweet butter milk could be utilized for making acceptable quality paneer having good frying and cooking characteristics. The various technological parameters affecting the quality of paneer is discussed here under.

Technological Parameters
The manufacture of paneer involves standardization of milk, heat treatment, coagulation, draining, pressing, dipping in chilled water and packaging. Some of the parameters that affect the quality of paneer are discussed here.

Fat level in milk

The fat content in milk has profound bearing on organoleptic quality of paneer which provides richness and yield of the product. The respective average composition of paneer obtained from buffalo milk with fat adjusted to different levels (SNF 9.5 per cent) is given in Table 2. The moisture content in paneer varies inversely with fat level in milk. The fat content in paneer increases with the increase in fat level in milk while the protein and carbohydrate percentage decreases. To meet the PFA standards for paneer which require a minimum of 50 per cent fat on dry matter basis, a minimum of 5.8 per cent fat in buffalo milk having 9.5 per cent SNF is essential. A fat: SNF ratio of 1 : 1.65 has to be maintained. High values of fat in milk for paneer making would result in unnecessary economic loss to the paneer trade. Higher fat in milk also results in lower moisture retention in paneer and, therefore, a loss in terms of yield. Paneer of good quality can never hold moisture beyond 60 per cent and thus the value of 70 per cent as the maximum limit for moisture in paneer as stipulated in PFA standards appears to be too high.

'''Table 2. Effect of fat content of milk on paneer composition'''


 * Fat on dry matter basis

Heat treatment

The yield and total solids recovery increases with the increase in heating temperature while solids in whey decreases. This is due to complex formation between whey proteins and casein. At higher temperatures casein acts as a scavenger for serum proteins, which are otherwise lost in whey. Temperatures beyond 90oC, however, cause deposition of milk solids on the heating surface resulting in an overall solids loss. Milk heated at 90oC without any holding, results in paneer with a total solids recovery of about 66.0 per cent. The recovery does not increase appreciably on holding the milk at 90oC and is, therefore, not required.

Temperature of Coagulation

The moisture and yield of paneer decreases consistently with an increase in temperature of coagulation as shown in table 3. The recovery of total solids increases directly with the coagulation temperature while the solids loss in whey decreases. The effect of coagulation temperature is conspicuous on the body and texture of paneer. Coagulation at 60oC results in paneer with a very soft, loose and weak body and also more loss of solids in whey. Coagulation temperatures higher than 70oC result in hard and dry paneer. Coagulation at 70oC produces desirable body and texture characteristics in paneer.

'''Table 3. Effect of coagulation temperature on yield and solids recovery of paneer'''

pH of coagulation

The pH of coagulation affects the yield, solids recovery and quality of paneer. Paneer obtained on coagulation above pH 5.4 is flat in flavour and has a soft, weak and crumbly body. When coagulated at pH 5.1 paneer has a coarse flavour and a hard body. The optimum solids recovery and sensory properties are obtained when the pH of coagulation is in the range of 5.30 – 5.35. Approximately 2 gm of citric acid is required per litre of milk for achieving the proper coagulation.

Type and coagulants

Strong solutions of citric acid result in paneer with acidic taste, hard body and higher losses in whey. Dilute solutions (0.5 per cent) give slightly better solids recovery but the volume of the coagulant required increases too much making handling difficult. A solution of 1 per cent concentration is optimum for effective coagulation to get good quality paneer. Certain non-conventional, low cost coagulants can also be used in the manufacture of paneer without any loss of its yield and quality. These include inorganic acids such as hydrochloric and phosphoric (0.6 per cent solutions) and acidophilus whey. Hydrochloric acid is the most economical among the chemical coagulants. The use of citric acid in partially soured whey instead of water reduces the requirements of citric acid and increases the solids recovery without any loss of paneer quality. Whey cultured with Lactobacillus acidophilus @ 2 per cent and incubated overnight at 37oC can be effectively used as a substitute for citric acid.

Method of Straining/ Pressing
The straining and pressing of coagulated mass affect the body and texture of paneer, moisture retention and solids recovery in paneer. The coagulated mass should be collected in fine cloth or hoop with fine cloth and gently pressed with appropriate application of weight/pressure.

See above - an alternative layout for you to consider for activities using the iDevice templates.

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Chhana is an Indian traditional milk product formed by heat and acid coagulation of milk followed by draining of whey. It is used as a base and filler for the preparation of a large number of Bengali Sweets such as rasogulla, sandesh, rasmalai, cham-cham, chhana-murki, rajbhog, etc. Its preparation is mainly confined to the cottage sector, largely in the eastern parts of India, notably West Bengal, Bihar and Orissa, and more recently, in Bikaner district of Rajasthan. However, chhana based sweets are gaining popularity in other parts of country.

Skim milk chhana is the product obtained from skim milk of cow or buffalo by precipitation with sour milk, lactic acid or citric acid. It should contain not more than 70 per cent moisture, and its milk fat content should not exceed 13 per cent of the dry matter.

The chemical composition chhana is influenced by the type of milk, fat level in milk, temperature of heating, condition employed for coagulation of milk, draining of whey and moisture content in the finished product. The amount of whey removed and the fat loss in the whey indirectly affect the composition of chhana. A comparative chemical composition of chhana made from cow and buffalo milk is presented in table 4.

'''Table 4. Typical chemical composition of chhana'''

The mineral composition of chhana is presented in table 5.

'''Table 5. Mineral composition of chhana (mg/100 g chhana)'''

The composition of chhana on dry matter basis (DMB) made from cow and buffalo milk is presented in table-6.

'''Table 6. Composition of chhana made from cow and buffalo milk'''

* On dry matter basis (DMB)

Production of chhana involves coagulation of casein along with entrapped fat and colloidal and water soluble components of milk (in proportion to the serum retained such as lactose, whey proteins, minerals and vitamins) by addition of a suitable coagulant to hot milk, followed by draining of whey from the coagulated curd. Chhana contains fairly high level of fat and proteins as well as some minerals. It is also a good source of fat soluble vitamins A, D, E and K. So, its nutritive value is fairly high. Its nutritive value is further enhanced due to the entrapment of whey proteins that are rich sources of essential amino acids. The nutritive value of chhana is presented in table 7.

'''Table 7. Nutritive value chhana'''

Cow milk is preferred for chhana making because it yields soft and spongy body and smooth textured product, which is suitable for making chhana based sweets. Buffalo milk, because of many inherent differences in physico-chemical make-up than that of cow milk, poses, many technological problems in preparation of chhana and chhana based sweets. The quality of chhana depends mainly on the initial composition of milk, type and quality of milk, the conditions of coagulation, the technique of straining/pressing and the losses of milk solids in the whey.

Type of Milk

Cow milk produces chhana with most surface, light yellow colour, soft body, smooth texture and mildly acidic flavour. Cow milk chhana is more suitable for Bengali sweets preparation than buffalo milk chhana; the latter being hard in body and coarse in texture, besides whitish colour and a greasy surface. Sweets particularly rasogulla prepared from buffalo milk chhana are comparatively hard, coarse and less spongy. Goat milk can also be converted into acceptable quality chhana, which is suitable for sweet preparation.

In case of chhana, a minimum fat level of 4 per cent in cow milk and 5 percent in buffalo milk is necessary for producing good quality chhana based sweets. The low fat milk results in a hard body and coarse texture in chhana, whereas higher fat level is also not desirable as it produces greasiness and stickiness in the chhana sweets prepared there from. For manufacture of good quality chhana sweet milk (fresh milk is the best suitable raw material, any developed acidity or sour milk tends to produce too acidic flavour and bitter taste, which makes it unsuitable for preparation of sweets. The addition of neutralizer to acidic milk, however helps in obtaining chhana which can be satisfactorily used for making sandesh of an acceptable quality. The adulteration of milk with starch results in a gelatinous mass on coagulation, which is undesirable for sweet making. The mixing of colostrum in milk tends to produce a weak and pasty body and texture in the coagulated mass, which exhibits its unsuitability for sweet making.

The body and texture of chhana is influenced by the conditions of coagulation such as pH of coagulation, strength of coagulating solution, type of acid, speed with which the milk is stirred during coagulation and temperature and time of coagulation. In order to obtain desirable body and texture milk should be sufficiently heated to near the boiling temperature for better protein-to-protein interaction. The optimum pH of coagulation of milk is around 5.4 and the temperature of coagulation is about 82oC. The coagulation of milk should be effected within one minute with gentle stirring. A satisfactory strength of the coagulating acid solution is 1-2 percent. Lactic acid tends to produce a granular texture, which is desirable for rasogulla making, whereas, citric acid tends to produce a pasty product, which is suitable for Sandesh manufacture.

Generally organic acids like citric, lactic or their salts (calcium lactate), lemon juice and sour whey are used as coagulants. Sour whey with about 0.9 percent acidity is the most widely used for chhana making. Calcium lactate is another commonly used coagulant.

The concentration of coagulant solution is also an important factor which affects the quality of chhana. Low acid strength (0.5 percent) results in very soft body and smooth texture suitable for rasogulla but unsuitable for sandesh making, while high acid strength (8 per cent) results in hard body and less smooth texture, suitable for sandesh making but not for rasogulla. The optimum strength of coagulant solution should be between 1 to 2 per cent citric acid or lactic acid to produce good quality chhana suitable for making both kinds of sweets. To get a satisfactory quality chhana from buffalo milk, 1 per cent citric acid solution or 0.5 per cent lactic acid solution is recommended. Sour whey of 0.9 per cent acidity is suitable for chhana making. A 6 per cent calcium lactate solution produces most satisfactory quality chhana.

The amount of coagulant required to achieve optimum coagulation depends upon the type of milk as also on its acidity and buffering capacity. Usually, 2.5 to 3.5 g of citric acid or 3.0 to 3.9 g of lactic acid per litre of milk is necessary for complete coagulation. The requirement of acid is lower in case of buffalo milk. Nearly 600 ml of sour whey is needed to produce suitable quality chhana from 1 litre of milk. The quantity will largely depend upon the extent of acidity developed in the sour whey. About 6 to 12 g of calcium lactate is required per kg of milk for coagulation, depending on the coagulation temperature.

Chhana of satisfactory quality from cow milk can be obtained at a coagulation temperature of about 70oC. The optimum coagulation temperature for making chhana from buffalo milk is around 50oC. The amount of coagulant required for completing the coagulation of milk is increased with the lowering of coagulation temperature. As the coagulation temperature decreases, the moisture retention in chhana increases leading to its softer body and smoother texture.

The optimum pH for chhana making from cow and buffalo milk is 5.4 and 5.7 respectively. The pH of coagulation principally regulates the moisture content and the body and texture which are best obtained at the above pH. An optimum pH of 5.35 has been reported when making chhana from cow milk using calcium lactate as coagulant. Higher speed of stirring during coagulation reduces the moisture content in chhana and increases its hardness, whereas with lower speed the reverse holds true. Slow stirring (40-50 rpm) is preferred to avoid foam formation.

The method of straining of coagulated mass effect the body and texture of paneer, moisture retention and solids recovery in chhana. The coagulated mass should be collected in fine cloth and hung to remove moisture.

In case of chhana external pressure is not applied for removal of moisture from the coagulated mass. Method of straining is an important factor which affects the body and texture of chhana by influencing the moisture retained in it. In general two types of straining is employed viz. immediate or delayed. Immediate straining is carried out by promptly gathering the coagulated mass and tying it up in a piece of fine cloth and then hung up for draining out the whey and cooling the chhana. In case of delayed straining process, the coagulated mass is left in the whey either as such or loosely enclosed in a piece of cloth, so as to cool it to ambient temperature and thereafter it is hung for removal of whey. The delayed straining results in more retention of moisture in chhana as compared to immediate straining method. Delayed straining produces a comparatively soft and smooth texture chhana than immediate straining. A higher moisture, increased yield, improved recovery of milk solids and lower hardness in chhana is obtained when delayed straining is employed. Chhana made by delayed straining process is useful for rasogulla making and is particularly recommended for buffalo milk chhana production.

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The importance of milk and milk products in this country has been recognized since Vedic times, and the variety of ways in which milk is used for the preparation of indigenous products has developed more or less an art. However, now a great deal of work has been done to optimize various technological parameters for manufacture of several traditional milk products employing scientific knowledge. Paneer and Chhana are two important indigenous, nutritious and wholesome products, occupy a prominent place among traditional milk products and carry lot of market potential. It is of great value in diet because it is a rich source of high quality proteins, fat, minerals and vitamins. Paneer is extensively used as a base material for the preparation of many culinary dishes. It is an excellent match of non-vegetarian food. Chhana, on the other hand, is used as a base and filler for preparation of a variety of sweet meets such as rasogulla, Sandesh, Rasmalai, cham-cham, chhana-murki, etc. According to the PFA (Act) Rules (1976) chhana or paneer is the product obtained from cow or buffalo milk, or a combination thereof by precipitation with sour milk, lactic acid or citric acid. It should not contain more than 70 per cent moisture, and the milk fat content should not be less than 50 per cent of the dry matter.

Skim milk chhana or skim milk paneer is the product obtained cow or buffalo skim milk by precipitation with sour milk, lactic acid or citric acid. It should not contain more than 70.0 per cent moisture. The milk fat content of the product should not exceed 13.0 per cent of the dry matter.

Good quality paneer is characterized by a typical mild acidic flavour with a slightly sweetish taste. It has a firm, cohesive and spongy body and a closely knit, smooth texture. Paneer contains on average approximately 54.0 per cent moisture, 17.5 percent protein, 25.0 percent fat, 2.0 percent carbohydrates and 1.5 percent minerals. The chemical composition of chhana is more or less similar to paneer but chhana has relatively soft body and open, smooth texture. There are several factors affecting the quality of paneer and chhana, such as type and quality of milk, heat treatment given to milk, type and concentration of acidulants, coagulation temperature, pH of coagulation, and straining of whey. These factors should be controlled closely to produce good quality product. Good quality sweets can only be prepared from good quality chhana.

GRAS status: Generally recognized as safe; effect of preservatives/ additives in food, milk or milk products which are harmless.

Heat stability of milk: The time required to ensure coagulation in milk; it is the relative resistance of milk to coagulate during heat processing.

Biological Value (BV): The biological value of a protein refers to the how much of the nitrogen content of food is retained by the body. The biological value of proteins ranges from 50 to 100 percent and is a measure of how much dietary protein source can support growth. Animal proteins have biological values of 70 percent or higher, and plant proteins have biological values of 50 to 70.

Net protein Utilization (NPU)

The net protein utilization, or NPU, is the ratio of amino acid converted to proteins to the ratio of amino acids supplied. This figure is somewhat affected by the salvage of essential amino acids within the body, but is profoundly affected by the level of limiting amino acids within a foodstuff.

Experimentally, this value can be determined by determining dietary protein intake and then measuring nitrogen excretion. One formula for NPU is:

NPU = [ (0.16 x (24 hour protein intake in grams) ] – [ (24 hour urinary urea nitrogen) + 2 ] – [ 0.1 x (ideal body weight in kilograms) ] [ 0.16 x (24 hour protein intake in grams) ].

As a value, NPU can range from 1 to 0, with a value of 1 indicating 100% utilization of dietary nitrogen as protein and a value of 0 an indication that none of the nitrogen supplied was converted to protein.

Protein Efficiency Ratio (PER)

Protein Efficiency Ratio (PER) is based on the weight gain of a test subject divided by its intake of a particular food protein during the test period. This is a measure of protein quality assessed by determining how well a given protein supports weight gain in laboratory animals: namely, rats. The PER is probably not the best rating system because it overestimates methionine needs due to the greater need for methionine in rats for hair production, but whatever. From 1919 until just recently, the PER had been a widely used method for evaluating the quality of protein in food.

Calorific Value: The calories or thermal units contained in one unit of a substance and released when the substance is burned. The quantity of heat that can be liberated from one pound of coal or oil measured in BTU ’ s. The amount of heat produced during the complete combustion of the unit mass of a fuel or food.

Net Protein Ratio (NPR): The weight gain of a test animal plus weight loss of a control animal per gram of protein consumed. Thus: weight gain of average weight loss of animals: NPR = test animal + fed basal (non-protein) diet protein (N x 6.25) consumed by test animal.

Digestible Energy (DE): That portion of energy of a feed that can be digested or absorbed into the body by an animal.

Digestible Protein (DP): The amount of protein of feed that is absorbed by the digestive tract; it may be computed using the formula: Percent DP = percent crude protein of feed x digestion coefficient for protein in the feed.

Digestibility: That percentage of food ingested which is absorbed into the body as opposed to that which is excreted as feces.

Digestion coefficient

The digestion coefficient of feed ingredients (DCFI) may be calculated using the formula: Wt. Of ingredient consumed – Wt. Of undigested ingredient in feces. DCFI = St. of ingredient consumed x 100.

Anantakrishnan, C.P. and Srinivasan, M.R. (1964). Milk Products of India, ICAR Publications. New Delhi.

Aneja, R.P., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. (2002). Technology of Indian Milk Products. A Dairy India Publications, Delhi.

De, S. (1980). Outlines of Dairy Technology. Oxford University Press, New Delhi.

Rangappa, K.S. and Achayya, K.T. (1974). Indian Dairy Products. Asia Publishing House, New Delhi.

Check Your Progress 1

a) Paneer is a heat and acid coagulated milk product which is mainly used for preparation of several culinary dishes.

b) According to PFA (1976), paneer means the product obtained from cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid, or citric acid. It shall not contain more than 70.0 per cent moisture, and milk fat content shall not be less than 50.0 percent of the dry matter.

Paneer contains on average approximately 54.0 percent moisture, 17.0 percent protein, 2.0 percent lactose and 1.5 percent ash.

The following factors affecting the quality of paneer: (i) type and quality of milk, (ii) processing conditions such as extent of heat treatment given to milk, temperature of coagulation, type and quantity of coagulants, temperature of coagulation, pH of coagulation, method of straining and pressing, and (iii) the losses of milk solids.

The technological parameters which affect the quality of paneer are: fat/ SNF level in milk, heat treatment, temperature of coagulation, pH of coagulation, type and concentration of coagulants and pressing.

a) The moisture and yield of paneer decreases with an increase in temperature of coagulation. The increase in recovery of total solids is directly related with the coagulation temperature while the solids loss in whey decreases as temperature of coagulation increases.

b) You may further supplement answer with the table 3 from the text.

The yield and total solids recovery increases with the increase in heating temperature while solids in whey decreases. This is due to complexing of whey proteins with casein. At higher temperatures casein acts as a scavenger for serum proteins which are otherwise lost in whey.

The pH of coagulation affects the yield, solids recovery and quality of paneer. Paneer obtained on coagulation of milk at above pH 5.4 results in flat flavour and soft, weak and crumbly body. When coagulated below pH 5.2 paneer has hard and coarse body and texture. The optimum solids recovery and sensory properties are obtained when the pH of coagulation is in the range of 5.30 – 5.35.

Check Your Progress 2

a) Chhana is an Indian traditional milk product formed by heat and acid coagulation of milk followed by draining of whey.

b) It is used as a base material or filler for the preparation of a large number of sweets such as rasogulla, sandesh, rasmalai, cham-cham, rajbhog, chhana murki.

a) According to PFA Act, chhana is a product obtained from cow or buffalo milk or a combination thereof by precipitation with some milk, lactic acid; or citric acid. It should contain not more than 70 percent moisture and its mik fat content should not be less than 50 percent on the dry matter basis.

b) Skim milk chhana is the product obtained from skim milk of cow or buffalo by precipitation with sour milk, lactic acid, or citric acid. It should contain not more than 70 per cent moisture, and its milk fat content should not exceed 13 percent of the dry matter.

a) The moisture, protein, fat, lactose and ash content in cow milk chhana are 53.4, 17.4, 24.8, 2.2 and 2.1 percent, respectively.

b) Buffalo milk chhana contains an average of 51.7 percent moisture, 14.4 percent protein, 29.7 percent fat, 2.3 percent lactose and 1.9 percent ash.

The nutritive value of chhana in terms of biological value, digestibility coefficient, PER value, NPU, NPR and calorific value are 99, 92, 3.1, 71.5, 5.25 and 1300-1700, respectively.

The factors which affect the quality of chhana are type and quality of milk, type and strength of coagulants, coagulation temperature, pH of coagulation, and method of straining.

For manufacture of good quality chhana, fresh cow milk is highly suitable raw material. It gives desirable flavour, body and texture characteristics. A minimum fat level of 4 percent in cow milk and 5 percent in buffalo milk is necessary for producing good quality chhana and chhana based sweets. The low fat milk results in a hard body and coarse texture in chhana, whereas high fat level yields greasiness and stickiness in product. The high acidic or sour milk and adulterated milk is also not desirable for chhana making.

The temperature of coagulation is one of the important steps in chhana making. A temperature of 70oC is found to produce satisfactory quality chhana from cow milk. The optimum coagulation temperature for making chhana from buffalo milk is 50oC. The higher temperature of coagulation produces hard and coarse chhana, whereas lower temperature results in very soft and weak body and texture, which is unsuitable for preparation of sweets.

Method of straining is an important factor which affects the body and texture of the chhana by influencing the moisture retention in the product. In general two methods of straining are employed viz. immediate and delayed. In case of immediate straining the coagulated mass is collected in a muslin cloth and hanged immediately for draining of whey. Whereas in case of delayed straining, the coagulated mass is collected in a piece of muslin cloth, cooled to ambient temperature and thereafter it is hanged for draining of complete whey. Delayed straining produces a comparatively sot and smooth body and texture, higher yield, more moisture and total solids retention as compared to immediate straining.