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Factors affecting yield and chemical quality of goat milk chhana
Small Ruminant Research 27 Ž1998. 257–262
Factors affecting yield and chemical quality of goat milk chhana R.B. Sharma
a,)
, M.P. Gupta b, J.L. Ogra
c
a
b
Department of Animal Breeding and Genetics, College of Veterinary and Animal Sciences, Himachal Pradesh Agricultural UniÕersity, Palampur 176062, India Department of Dairy Science, College of Veterinary Science and Animal Husbandry, Chandra Shekhar Azad UniÕersity of Agriculture and Technology campus, Mathura 281001, India c Central Institute for Research on Goats, Makhdoom Farah 281122 UP, India Accepted 28 March 1997
Abstract The yield and chemical quality of chhana, prepared from the milk of Jamunapari and Barbari goats, as influenced by different combinations of coagulants, concentrations and temperatures of coagulation, were investigated. The coagulants, sour whey and citric acid, resulted in higher yield, while tartaric acid and lactic acid gave lower yield. The percentage turnout was greater from Jamunapari milk than from Barbari milk. One percent concentration of coagulant and coagulation at 808C gave maximum yield. Chemical analysis indicated that Barbari goat milk chhana retained higher moisture content. On the contrary, chhana from Jamunapari milk contained higher fat and lactose contents but lower protein and ash contents than Barbari goat milk chhana. The type of coagulant concentrations and temperature at coagulation also influenced the chemical quality of chhana. While citric acid caused higher moisture retention but lower fat, protein and ash contents in Jamunapari milk chhana, the other coagulants Žlactic acid, tartaric acid and sour whey. resulted in higher moisture but lower fat and lactose contents in chhana from Barbari milk. One to two percent concentrations of coagulants yielded a product with higher fat, protein, lactose and ash contents. Coagulation at 708C produced chhana with the highest moisture content but fat, protein, lactose and ash contents were lower in the product. Higher temperatures Ž808 acid 908C. of coagulation led to lower moisture content but higher percentage of milk solids comprising fat, protein, lactose and salts. However, such trend was always nonlinear. q 1998 Elsevier Science B.V. Keywords: Goat milk; Chhana; Coagulants
1. Introduction In India, the use of goat milk is limited in quantity and variety as compared to buffalo or cow milk. The value of goat milk in human nutrition has so far received very little factual and academic attention, despite the large influx of scientific knowledge during recent years ŽHaenlein, 1988; Haenlein, 1992.. A limited information indicate the use of goat milk for )
Corresponding author. Tel.: 01894 30321, Fax: 01894 30511.
a variety of milk products ŽAgnihotri and Prasad, 1993.. Chhana is an important heat-cum-acid coagulated whole milk product, primarily used as a base and filler for the preparation of popular Indian milkbased sweets. It is estimated that about 2% of the total milk produced in India is converted into chhana ŽKurian, 1991.. While standardised techniques are available for manufacture of chhana from cow and buffalo milk, the literature on conversion of goat milk into this product is inadequate ŽJailkhani and De, 1980; Moorthy and Rao, 1982.. Recently, Sharma
00921-4488r98r$19.00 q 1998 Elsevier Science B.V. All rights reserved. PII S 0 9 2 1 - 4 4 8 8 Ž 9 7 . 0 0 0 5 4 - 0
258
R.B. Sharma et al.r Small Ruminant Research 27 (1998) 257–262
et al. Ž1995. conducted a systematic investigation on the utilization of goat milk for chhana-making by employing suitable combinations of coagulants, concentrations and temperatures of coagulation. The present communication deals with the factors influencing the yield and chemical quality of chhana prepared from milk of two important Indian goat breeds, Jamunapari and Barbari. 2. Materials and methods The milk Ž4.5% fat and 9% SNF., which was obtained from Jamunapari and Barbari goats maintained at the Indian Central Institute for Research on goats ŽMakhdoom, Farah, Dist Mathura, UP., was used for the preparation of chhana. The milk was heated to 70, 80 and 908C. The coagulants citric acid, lactic acid and tartaric acid, in concentrations of 1, 2 and 5% Žvrw., were used. The coagulant sour whey with acidity of 0.8, 1.2 and 2.0% was considered as 1, 2 and 5% concentrations, respectively, to simplify the discussion, as other coagulants were used in these concentrations. They were added while stirring until complete coagulation occurred. The whey was then drained off through muslin cloth, as described earlier ŽSharma et al., 1995.. The percentage yield of chhana was calculated based on the weight of milk and chhana. Further, the product was analysed for various chemical constituents, namely total solids Žmoisture., fat, protein, lactose and ash. The moisture, fat ŽRose-Gottlieb extraction method., protein ŽKjeldahl method. and ash contents were determined according to the methods described in AOAC Ž1965., while the lactose content was estimated by lodimetric method, originally by Schaeffer and Hartman, as described by Knowles and Watkin Ž1947.. Randomized Block Design with four factors Žbreeds 2, coagulants 4, concentrations 3 and temperatures 3. in five replications was adopted. The data obtained were statistically analysed ŽSnedecor and Cochran, 1967.. 3. Results and discussion 3.1. Yield of chhana The yield of chhana was influenced by different combinations of coagulants, concentrations and tem-
peratures used in the preparation of chhana from milk of Jamunapari and Barbari goats ŽTable 1.. Among the coagulants used, the sour whey and citric acid resulted in higher yield of 22.88 and 22.35%, respectively, while lower yields were obtained in tartaric acid Ž19.60%. and lactic acid Ž20.91%.. The percentage yield was greater in chhana made from Jamunapari than from Barbari milk. Further, 1% coagulant concentration gave higher yield than 2 or 5%. The maximum yield Ž22.26%. was recorded at a temperature of 808C. Other temperatures of coagulation Ž708 and 908C. gave lower yields. The effects of breeds, coagulants and concentrations, and their interactions had a significant Ž P 0.01. effect on the yield of chhana. Our results are in agreement with a similar study of Moorthy and Rao Ž1982., who found the highest yield of chhana with citric acid and sour whey as coagulants. However, the percentage yield of chhana was greater Žover 22%. in our study than that reported by these authors, although the moisture content in chhana was the same. Our data are also in agreement with Ahmed et al. Ž1981. regarding the effect of concentration of coagulant on yield of chhana, indicating that 1% concentration gave the
Table 1 Factors affecting the yield of goat milk chhana Factor
n
Breed ŽMean"SE. Jamunapari
Barbari
Overall
22.78"0.36 a 21.40"0.34 c 19.34"0.19 f 22.85"0.41a
21.92"0.23 b 20.42"0.23 d 19.86"0.16 e 22.91"0.28 a
22.35"0.22 b 20.91"0.21c 19.60"0.13 d 22.88"0.25a
Concentration 1% 60 23.89"0.33 a 22.80"0.20 b 2% 60 21.12"0.27 c 19.72"0.10 d 5% 60 19.76"0.15d 21.31"0.25 c
23.35"0.20 a 20.42"0.15 b 20.53"0.16 b
Temperature 708C 60 808C 60 908C 60 Overall 360
20.83"0.17 c 22.26"0.25a 21.21"0.18 b 21.43"0.12
Coagulant Citric acid Lactic acid Tartaric acid Sour whey
a,b,c,d,e,f
45 45 45 45
20.76"0.25d 22.76"0.40 a 21.26"0.30 c 21.59"0.19 a
20.91"0.23 c,d 21.75"0.29 b 21.17"0.21c 21.28"0.14 b
Means with different superscripts within an interaction differ Ž P - 0.01..
Factor
n
Moisture Ž%.
Fat Ž%.
Protein Ž%.
Lactose Ž%.
Ash Ž%.
J
B
J
B
J
B
J
B
J
B
56.0"0.30 b,c 55.6"0.33 b,c 55.3"0.31b,c 54.7"0.37 c
55.5"0.33 b,c 57.7"0.30 a 55.7"0.21b,c 56.1"0.36 b
22.6"0.27 b 23.1"0.21b 23.8"0.21a 23.0"0.19 b
22.8"0.29 b 21.6"0.23 c 22.7"0.21b 21.5"0.29 c
17.4"0.21b 16.7"0.19 c 17.0"0.12 c 17.9"0.22 a
17.5"0.10 a,b 17.0"0.14 c 17.8"0.06 a 17.5"0.11a,b
2.37"0.03 c 2.63"0.04 b 2.40"0.06 c 2.76"0.09 a,b
2.24"0.04 d 1.91"0.04 e 2.10"0.02 d 2.89"0.03 a
1.60"0.01c,d 1.63"0.02 c 1.53"0.02 d 1.76"0.02 b
1.95"0.04 a 1.76"0.01b 1.69"0.01b,c 1.95"0.03 a
Concentration 1% 60 54.0"0.29 d 2% 60 55.3"0.29 c 5% 60 57.1"0.19 a
55.7"0.24 b,c 56.8"0.35a,b 56.2"0.25 b
23.2"0.20 a,b 23.4"0.24 a 22.8"0.14 b
22.4"0.18 b,c 21.8"0.29 d 22.3"0.21b,c
18.4"0.14 a 17.2"0.14 c 16.1"0.10 d
17.7"0.08 b 17.2"0.11c 17.6"0.09 b,c
2.70"0.08 a 2.52"0.03 b 2.39"0.04 b,c
2.25"0.05d 2.38"0.04 c 2.23"0.06 d
1.72"0.02 f 1.63"0.01f 1.54"0.02 f
1.94"0.04 f 1.80"0.01f 1.77"0.02 f
Temperature 708C 60 808C 60 908C 60 Overall 360
58.2"0.22 a 55.5"0.24 c 55.0"0.22 c 56.2"0.16 b
22.1"0.20 c 23.9"0.15a 23.3"0.17 b 23.1"0.11a
20.5"0.18 d 22.9"0.20 b 23.0"0.17 b 22.2"0.13 b
16.6"0.12 d 17.6"0.19 a,b 17.4"0.18 b 17.2"0.10 b
17.1"0.11c 17.5"0.08 a,b 17.8"0.07 a 17.5"0.05a
2.42"0.06 b 2.69"0.06 a 2.50"0.04 b 2.54"0.03 a
2.44"0.04 b 2.23"0.04 c 2.19"0.06 c 2.29"0.03 b
1.61"0.02 d 1.68"0.02 c 1.60"0.01d 1.63"0.01b
1.78"0.02 b 1.84"0.03 a,b 1.90"0.03 a 1.84"0.01a
Coagulant CA 45 LA 45 TA 45 SW 45
57.2"0.21b 54.1"0.27 d 55.2"0.30 c 55.5"0.18 a
J: Jamunapari; B: Barbari; CA: citric acid; LA: lactic acid; TA: tartaric acid; SW: sour whey. ab,c,d,e Means with different superscripts within an interaction differ P - 0.01. f Means with superscript within an interaction do not differ P ) 0.05.
R.B. Sharma et al.r Small Ruminant Research 27 (1998) 257–262
Table 2 Factors affecting the chemical quality of different goat milk chhana ŽMean"SE.
259
R.B. Sharma et al.r Small Ruminant Research 27 (1998) 257–262
260
highest yield. Concerning the effect of temperature of coagulation, our results, however, differed. 3.2. Chemical quality of chhana The influence of breed variation, different coagulants, concentrations and temperatures of coagulation on the chemical composition of chhana prepared from goat milk was investigated, and the results presented in Tables 2 and 3. 3.3. Breed Õariation The moisture Žor total solids. content of goat milk chhana was not affected significantly by breed variation, although Barbari goat milk chhana retained a slightly higher moisture percentage Žmean value 56.25. than the chhana prepared from Jamunapari milk Žmean value 55.48.. On the other hand, Jamunapari goat milk chhana contained higher fat and lactose contents, but lower protein and ash contents than Barbari goat milk chhana. The analysis of vari-
ance revealed that the fat, protein, lactose and ash contents differed significantly Ž P - 0.01. in the chhana prepared from the milk of the two different breeds under study. 3.4. Effect of coagulants The milk of Jamunapari and Barbari goats responded differently to the actions of different coagulants, as revealed by the variation in chemical composition of chhana prepared from these milk. The coagulant citric acid caused a slightly higher moisture retention Ž56.01%. in chhana from Jamunapari milk than in chhana from Barbari goat milk Ž55.47%.. This was reflected in lower fat, protein and ash contents in the former than in the latter. On the contrary, the other coagulants used in preparing chhana, viz. lactic acid, tartaric acid and sour whey produced a more moist chhana from milk of Barbari goats and, correspondingly, lower fat and lactose contents Žbut higher protein and ash contents. in the chhana prepared from such milk than in chhana from
Table 3 Factors affecting the different constituents of goat milk chhana Factor
n
Constituent ŽMean " SE. Moisture Ž%.
Fat Ž%.
Protein Ž%.
Lactose Ž%.
Ash Ž%.
180 180
55.5 " 0.18 b 56.2 " 0.16 a
23.1 " 0.11a 22.2 " 0.13 b
17.2 " 0.10 a 17.5 " 0.05 b
2.54 " 0.03 a 2.29 " 0.03 b
1.63 " 0.01b 1.84 " 0.01a
90 90 90 90
55.7 " 0.25 b 56.8 " 0.24 a 55.5 " 0.19 b,c 55.4 " 0.27 c
22.7 " 0.20 b 22.4 " 0.17 b,c 23.2 " 0.16 a 22.2 " 0.18 c
17.5 " 0.11a,b 16.8 " 0.12 c 17.4 " 0.08 b 17.7 " 0.12 a
2.31 " 0.03 b 2.27 " 0.04 b 2.25 " 0.03 b 2.83 " 0.05a
1.78 " 0.03 b 1.70 " 0.01c 1.61 " 0.01d 1.85 " 0.02 a
Concentration 1% 120 2% 120 5% 120
54.9 " 0.20 c 56.0 " 0.23 b 56.7 " 0.16 a
22.8 " 0.14 e 22.6 " 0.20 e 22.5 " 0.13 e
18.0 " 0.08 a 17.2 " 0.09 b 16.8 " 0.09 c
2.47 " 0.05a 2.45 " 0.03 a 2.31 " 0.04 b
1.83 " 0.02 a 1.72 " 0.01b 1.66 " 0.01c
Temperature 708C 808C 908C Overall
57.7 " 0.15a 54.8 " 0.19 c 55.1 " 0.18 b 55.9 " 0.12
21.3 " 0.15 b 23.4 " 0.13 a 23.2 " 0.12 a 22.6 " 0.09
16.9 " 0.08 b 17.6 " 0.10 a 17.6 " 0.09 a 17.4 " 0.06
2.43 " 0.04 a,b 2.46 " 0.04 a 2.35 " 0.04 b 2.41 " 0.02
1.69 " 0.01b 1.76 " 0.02 a 1.75 " 0.02 a 1.73 " 0.01
Breed J B Coagulant CA LA TA SW
120 120 120 360
J: Jamunapari; B: Barbari; CA: citric acid; LA: lactic acid; TA: tartaric acid; SW: sour whey. a,b,c,d Means with different superscripts within an interaction differ Ž P - 0.01.. e Means with superscript within a factor and constituent do not differ Ž P ) 0.05..
R.B. Sharma et al.r Small Ruminant Research 27 (1998) 257–262
Jamunapari milk. The nature of coagulants used had an appreciable effect on the chemical quality of goat milk chhana. 3.5. Concentration of coagulants The concentration of coagulants had a pronounced influence on the chemical quality of goat milk chhana. Results suggested that 1% concentration of coagulants caused lower moisture content in chhana prepared from milk of both breeds as compared to 2 or 5% concentrations. The increasing concentrations of coagulants influenced the chemical composition of goat milk chhana significantly Ž P - 0.01., and a 5% concentration of coagulants led to the lowest fat, protein, lactose and ash contents in goat milk chhana, irrespective of breed. The chhana from Barbari milk had, in general, lower contents of these constituents Žexcept for total ash content. than Jamunapari goat milk chhana. The 1–2% concentration of coagulants, however, yielded products with higher fat, protein, lactose and ash contents. 3.6. Temperature of coagulation The milk of both breeds coagulated at 708C produced chhana with the highest moisture contents as compared to the other two temperatures; 808 in case of Jamunapari and 908C for Barbari milk, which caused the lowest moisture content in the product. On the contrary, the fat, protein, lactose and ash contents were found to be lower in the chhana prepared at 708C than the product obtained at 808 or 908C coagulation temperatures. This was mainly because of an inverse relationship of these constituents with the moisture content in the product. The higher temperatures of coagulation led to lower moisture contents, but greater contents of solids comprising fat, protein, milk sugars and salts. However, such relationship was not always linear, particularly in the case of 808 and 908C coagulation temperatures. Appreciable differences also existed in the effect of coagulation temperature on milk solids content in chhana made from the milk of two breeds, as evidenced by the variation in mean values of different constituents in chhana obtained from Jamunapari and Barbari goat milk. The fat content was higher in the
261
former but the SNF content was lower in the latter, irrespective of the temperature of coagulation. The statistical analysis of various data indicated that the breeds, type of coagulants and temperatures of coagulation, as well as their interactions had a significant effect on the chemical quality of chhana prepared from goat milk.
4. Conclusion The results of the present investigation on the chemical composition of goat milk chhana are in agreement with the data reported by Moorthy and Rao Ž1982. for moisture content, and the data reported by Jailkhani and De Ž1980. for fat, protein, lactose and ash contents. Regarding the effect of coagulation temperature on chemical quality of chhana, our data are close to the values obtained by Jailkhani and De Ž1980., who prepared chhana from milk of crossbred goats at 808C coagulation temperature. Moorthy and Rao Ž1982. showed that the type of coagulants and fat contents in goat milk affected the moisture content in the resulting chhana. The results of present study also suggested that the nature and concentrations of coagulants had an appreciable effect on the moisture and solids content of goat milk chhana. Obvious differences also existed in the chhana prepared from goat or cow milk using the same coagulant ŽSrinivasan and Anantakrishnan, 1964., because of inherent variations in the chemical constitution of milk of these two species. Detailed published data on yield and chemical quality of chhana prepared from milk of Jamunapari and Barbari goats, as influenced by numerous factors, are scarce to fully appreciate the present data. The results of the present study, thus, suggested that the yield Žan economic trait. and chemical quality of goat milk chhana are influenced by a multiplicity of factors, which must be taken into account during the preparation of this product. The best utilization of chhana is in its conversion to the most popular Indian chhana-based sweets, Rasogolla, for which the conditions have to be optimised with respect to the selection of coagulant, its concentration and temperature at coagulation. To assess the suitability of the product Žchhana. for conversion into its end use Žchhana-based sweets on the Indian subcontinent.,
262
R.B. Sharma et al.r Small Ruminant Research 27 (1998) 257–262
numerous factors, including sensory attributes ŽSharma et al., 1995. and rheological characteristics besides the yield and chemical quality, have to be considered.
Acknowledgements The authors are grateful to the Director of Central Institute for Research on Goats, Makhdoom, India and the Principal, R.B.S. College, Bichpuri, Agra, India for providing facilities for this project. The authors are further thankful to Prof. George F.W. Haenlein, University of Delaware, USA for his keen interest and encouragement in this article.
References Agnihotri, M.K., Prasad, V.S.S., 1993. Biochemistry and processing of goat milk and milk products. Small Ruminant Research 12, 151–170. Ahmed, R.R., Vyas, S.H., Upadhyay, K.G., Thakar, P.N., 1981.
Effect of concentration of coagulants on yield of chhana. Gujarat Agric. Univ. Res. J. 7, 32–37. AOAC, 1965. Official Methods of Analysis, 10 th edn. Association of Official Analytical Chemists, Washington, DC. Haenlein, G.F.W., 1988. Research on goat milk — not wanted?. Dairy Goat J. 66 Ž4., 243. Haenlein, G.F.W., 1992. Role of goat meat and milk in human nutrition. Proceedings V th International conference on Goats, New Delhi, India, March 1–8, ICAR Publ., New Delhi, 2 ŽII., 575–580. Jailkhani, V.K., De, S., 1980. Utilization of goat milk for chhana making. Indian J. Dairy Sci. 33, 29–33. Knowles, F., Watkin, J.E., 1947. A Practical Course in Agricultural Chemistry. Macmillan, London, pp. 139–141. Kurian, K., 1991. Indigenous milk products of India — Present and future market share. Indian Dairyman 43, 106–110. Moorthy, P.R.S., Rao, B.V.R., 1982. Studies on production and quality of chhana from goat milk. J. Food Sci. Technol. 19, 69–71. Sharma, R.B., Gupta, M.P., Ogra, J.L., 1995. Sensory quality of chhana prepared from goat milk using different coagulants, concentrations and temperatures. Small Ruminant Research 17, 187–192. Snedecor, G.W., Cochran, W.G., 1967. Statistical Methods, 6 th edn. Oxford and IBH Publishing, Calcutta. Srinivasan, M.R., Anantakrishnan, C.P., 1964. Milk Products of India. ICAR, New Delhi, pp. 88–92.
Factors affecting yield and chemical quality of goat milk chhana R.B. Sharma
a,)
, M.P. Gupta b, J.L. Ogra
c
a
b
Department of Animal Breeding and Genetics, College of Veterinary and Animal Sciences, Himachal Pradesh Agricultural UniÕersity, Palampur 176062, India Department of Dairy Science, College of Veterinary Science and Animal Husbandry, Chandra Shekhar Azad UniÕersity of Agriculture and Technology campus, Mathura 281001, India c Central Institute for Research on Goats, Makhdoom Farah 281122 UP, India Accepted 28 March 1997
Abstract The yield and chemical quality of chhana, prepared from the milk of Jamunapari and Barbari goats, as influenced by different combinations of coagulants, concentrations and temperatures of coagulation, were investigated. The coagulants, sour whey and citric acid, resulted in higher yield, while tartaric acid and lactic acid gave lower yield. The percentage turnout was greater from Jamunapari milk than from Barbari milk. One percent concentration of coagulant and coagulation at 808C gave maximum yield. Chemical analysis indicated that Barbari goat milk chhana retained higher moisture content. On the contrary, chhana from Jamunapari milk contained higher fat and lactose contents but lower protein and ash contents than Barbari goat milk chhana. The type of coagulant concentrations and temperature at coagulation also influenced the chemical quality of chhana. While citric acid caused higher moisture retention but lower fat, protein and ash contents in Jamunapari milk chhana, the other coagulants Žlactic acid, tartaric acid and sour whey. resulted in higher moisture but lower fat and lactose contents in chhana from Barbari milk. One to two percent concentrations of coagulants yielded a product with higher fat, protein, lactose and ash contents. Coagulation at 708C produced chhana with the highest moisture content but fat, protein, lactose and ash contents were lower in the product. Higher temperatures Ž808 acid 908C. of coagulation led to lower moisture content but higher percentage of milk solids comprising fat, protein, lactose and salts. However, such trend was always nonlinear. q 1998 Elsevier Science B.V. Keywords: Goat milk; Chhana; Coagulants
1. Introduction In India, the use of goat milk is limited in quantity and variety as compared to buffalo or cow milk. The value of goat milk in human nutrition has so far received very little factual and academic attention, despite the large influx of scientific knowledge during recent years ŽHaenlein, 1988; Haenlein, 1992.. A limited information indicate the use of goat milk for )
Corresponding author. Tel.: 01894 30321, Fax: 01894 30511.
a variety of milk products ŽAgnihotri and Prasad, 1993.. Chhana is an important heat-cum-acid coagulated whole milk product, primarily used as a base and filler for the preparation of popular Indian milkbased sweets. It is estimated that about 2% of the total milk produced in India is converted into chhana ŽKurian, 1991.. While standardised techniques are available for manufacture of chhana from cow and buffalo milk, the literature on conversion of goat milk into this product is inadequate ŽJailkhani and De, 1980; Moorthy and Rao, 1982.. Recently, Sharma
00921-4488r98r$19.00 q 1998 Elsevier Science B.V. All rights reserved. PII S 0 9 2 1 - 4 4 8 8 Ž 9 7 . 0 0 0 5 4 - 0
258
R.B. Sharma et al.r Small Ruminant Research 27 (1998) 257–262
et al. Ž1995. conducted a systematic investigation on the utilization of goat milk for chhana-making by employing suitable combinations of coagulants, concentrations and temperatures of coagulation. The present communication deals with the factors influencing the yield and chemical quality of chhana prepared from milk of two important Indian goat breeds, Jamunapari and Barbari. 2. Materials and methods The milk Ž4.5% fat and 9% SNF., which was obtained from Jamunapari and Barbari goats maintained at the Indian Central Institute for Research on goats ŽMakhdoom, Farah, Dist Mathura, UP., was used for the preparation of chhana. The milk was heated to 70, 80 and 908C. The coagulants citric acid, lactic acid and tartaric acid, in concentrations of 1, 2 and 5% Žvrw., were used. The coagulant sour whey with acidity of 0.8, 1.2 and 2.0% was considered as 1, 2 and 5% concentrations, respectively, to simplify the discussion, as other coagulants were used in these concentrations. They were added while stirring until complete coagulation occurred. The whey was then drained off through muslin cloth, as described earlier ŽSharma et al., 1995.. The percentage yield of chhana was calculated based on the weight of milk and chhana. Further, the product was analysed for various chemical constituents, namely total solids Žmoisture., fat, protein, lactose and ash. The moisture, fat ŽRose-Gottlieb extraction method., protein ŽKjeldahl method. and ash contents were determined according to the methods described in AOAC Ž1965., while the lactose content was estimated by lodimetric method, originally by Schaeffer and Hartman, as described by Knowles and Watkin Ž1947.. Randomized Block Design with four factors Žbreeds 2, coagulants 4, concentrations 3 and temperatures 3. in five replications was adopted. The data obtained were statistically analysed ŽSnedecor and Cochran, 1967.. 3. Results and discussion 3.1. Yield of chhana The yield of chhana was influenced by different combinations of coagulants, concentrations and tem-
peratures used in the preparation of chhana from milk of Jamunapari and Barbari goats ŽTable 1.. Among the coagulants used, the sour whey and citric acid resulted in higher yield of 22.88 and 22.35%, respectively, while lower yields were obtained in tartaric acid Ž19.60%. and lactic acid Ž20.91%.. The percentage yield was greater in chhana made from Jamunapari than from Barbari milk. Further, 1% coagulant concentration gave higher yield than 2 or 5%. The maximum yield Ž22.26%. was recorded at a temperature of 808C. Other temperatures of coagulation Ž708 and 908C. gave lower yields. The effects of breeds, coagulants and concentrations, and their interactions had a significant Ž P 0.01. effect on the yield of chhana. Our results are in agreement with a similar study of Moorthy and Rao Ž1982., who found the highest yield of chhana with citric acid and sour whey as coagulants. However, the percentage yield of chhana was greater Žover 22%. in our study than that reported by these authors, although the moisture content in chhana was the same. Our data are also in agreement with Ahmed et al. Ž1981. regarding the effect of concentration of coagulant on yield of chhana, indicating that 1% concentration gave the
Table 1 Factors affecting the yield of goat milk chhana Factor
n
Breed ŽMean"SE. Jamunapari
Barbari
Overall
22.78"0.36 a 21.40"0.34 c 19.34"0.19 f 22.85"0.41a
21.92"0.23 b 20.42"0.23 d 19.86"0.16 e 22.91"0.28 a
22.35"0.22 b 20.91"0.21c 19.60"0.13 d 22.88"0.25a
Concentration 1% 60 23.89"0.33 a 22.80"0.20 b 2% 60 21.12"0.27 c 19.72"0.10 d 5% 60 19.76"0.15d 21.31"0.25 c
23.35"0.20 a 20.42"0.15 b 20.53"0.16 b
Temperature 708C 60 808C 60 908C 60 Overall 360
20.83"0.17 c 22.26"0.25a 21.21"0.18 b 21.43"0.12
Coagulant Citric acid Lactic acid Tartaric acid Sour whey
a,b,c,d,e,f
45 45 45 45
20.76"0.25d 22.76"0.40 a 21.26"0.30 c 21.59"0.19 a
20.91"0.23 c,d 21.75"0.29 b 21.17"0.21c 21.28"0.14 b
Means with different superscripts within an interaction differ Ž P - 0.01..
Factor
n
Moisture Ž%.
Fat Ž%.
Protein Ž%.
Lactose Ž%.
Ash Ž%.
J
B
J
B
J
B
J
B
J
B
56.0"0.30 b,c 55.6"0.33 b,c 55.3"0.31b,c 54.7"0.37 c
55.5"0.33 b,c 57.7"0.30 a 55.7"0.21b,c 56.1"0.36 b
22.6"0.27 b 23.1"0.21b 23.8"0.21a 23.0"0.19 b
22.8"0.29 b 21.6"0.23 c 22.7"0.21b 21.5"0.29 c
17.4"0.21b 16.7"0.19 c 17.0"0.12 c 17.9"0.22 a
17.5"0.10 a,b 17.0"0.14 c 17.8"0.06 a 17.5"0.11a,b
2.37"0.03 c 2.63"0.04 b 2.40"0.06 c 2.76"0.09 a,b
2.24"0.04 d 1.91"0.04 e 2.10"0.02 d 2.89"0.03 a
1.60"0.01c,d 1.63"0.02 c 1.53"0.02 d 1.76"0.02 b
1.95"0.04 a 1.76"0.01b 1.69"0.01b,c 1.95"0.03 a
Concentration 1% 60 54.0"0.29 d 2% 60 55.3"0.29 c 5% 60 57.1"0.19 a
55.7"0.24 b,c 56.8"0.35a,b 56.2"0.25 b
23.2"0.20 a,b 23.4"0.24 a 22.8"0.14 b
22.4"0.18 b,c 21.8"0.29 d 22.3"0.21b,c
18.4"0.14 a 17.2"0.14 c 16.1"0.10 d
17.7"0.08 b 17.2"0.11c 17.6"0.09 b,c
2.70"0.08 a 2.52"0.03 b 2.39"0.04 b,c
2.25"0.05d 2.38"0.04 c 2.23"0.06 d
1.72"0.02 f 1.63"0.01f 1.54"0.02 f
1.94"0.04 f 1.80"0.01f 1.77"0.02 f
Temperature 708C 60 808C 60 908C 60 Overall 360
58.2"0.22 a 55.5"0.24 c 55.0"0.22 c 56.2"0.16 b
22.1"0.20 c 23.9"0.15a 23.3"0.17 b 23.1"0.11a
20.5"0.18 d 22.9"0.20 b 23.0"0.17 b 22.2"0.13 b
16.6"0.12 d 17.6"0.19 a,b 17.4"0.18 b 17.2"0.10 b
17.1"0.11c 17.5"0.08 a,b 17.8"0.07 a 17.5"0.05a
2.42"0.06 b 2.69"0.06 a 2.50"0.04 b 2.54"0.03 a
2.44"0.04 b 2.23"0.04 c 2.19"0.06 c 2.29"0.03 b
1.61"0.02 d 1.68"0.02 c 1.60"0.01d 1.63"0.01b
1.78"0.02 b 1.84"0.03 a,b 1.90"0.03 a 1.84"0.01a
Coagulant CA 45 LA 45 TA 45 SW 45
57.2"0.21b 54.1"0.27 d 55.2"0.30 c 55.5"0.18 a
J: Jamunapari; B: Barbari; CA: citric acid; LA: lactic acid; TA: tartaric acid; SW: sour whey. ab,c,d,e Means with different superscripts within an interaction differ P - 0.01. f Means with superscript within an interaction do not differ P ) 0.05.
R.B. Sharma et al.r Small Ruminant Research 27 (1998) 257–262
Table 2 Factors affecting the chemical quality of different goat milk chhana ŽMean"SE.
259
R.B. Sharma et al.r Small Ruminant Research 27 (1998) 257–262
260
highest yield. Concerning the effect of temperature of coagulation, our results, however, differed. 3.2. Chemical quality of chhana The influence of breed variation, different coagulants, concentrations and temperatures of coagulation on the chemical composition of chhana prepared from goat milk was investigated, and the results presented in Tables 2 and 3. 3.3. Breed Õariation The moisture Žor total solids. content of goat milk chhana was not affected significantly by breed variation, although Barbari goat milk chhana retained a slightly higher moisture percentage Žmean value 56.25. than the chhana prepared from Jamunapari milk Žmean value 55.48.. On the other hand, Jamunapari goat milk chhana contained higher fat and lactose contents, but lower protein and ash contents than Barbari goat milk chhana. The analysis of vari-
ance revealed that the fat, protein, lactose and ash contents differed significantly Ž P - 0.01. in the chhana prepared from the milk of the two different breeds under study. 3.4. Effect of coagulants The milk of Jamunapari and Barbari goats responded differently to the actions of different coagulants, as revealed by the variation in chemical composition of chhana prepared from these milk. The coagulant citric acid caused a slightly higher moisture retention Ž56.01%. in chhana from Jamunapari milk than in chhana from Barbari goat milk Ž55.47%.. This was reflected in lower fat, protein and ash contents in the former than in the latter. On the contrary, the other coagulants used in preparing chhana, viz. lactic acid, tartaric acid and sour whey produced a more moist chhana from milk of Barbari goats and, correspondingly, lower fat and lactose contents Žbut higher protein and ash contents. in the chhana prepared from such milk than in chhana from
Table 3 Factors affecting the different constituents of goat milk chhana Factor
n
Constituent ŽMean " SE. Moisture Ž%.
Fat Ž%.
Protein Ž%.
Lactose Ž%.
Ash Ž%.
180 180
55.5 " 0.18 b 56.2 " 0.16 a
23.1 " 0.11a 22.2 " 0.13 b
17.2 " 0.10 a 17.5 " 0.05 b
2.54 " 0.03 a 2.29 " 0.03 b
1.63 " 0.01b 1.84 " 0.01a
90 90 90 90
55.7 " 0.25 b 56.8 " 0.24 a 55.5 " 0.19 b,c 55.4 " 0.27 c
22.7 " 0.20 b 22.4 " 0.17 b,c 23.2 " 0.16 a 22.2 " 0.18 c
17.5 " 0.11a,b 16.8 " 0.12 c 17.4 " 0.08 b 17.7 " 0.12 a
2.31 " 0.03 b 2.27 " 0.04 b 2.25 " 0.03 b 2.83 " 0.05a
1.78 " 0.03 b 1.70 " 0.01c 1.61 " 0.01d 1.85 " 0.02 a
Concentration 1% 120 2% 120 5% 120
54.9 " 0.20 c 56.0 " 0.23 b 56.7 " 0.16 a
22.8 " 0.14 e 22.6 " 0.20 e 22.5 " 0.13 e
18.0 " 0.08 a 17.2 " 0.09 b 16.8 " 0.09 c
2.47 " 0.05a 2.45 " 0.03 a 2.31 " 0.04 b
1.83 " 0.02 a 1.72 " 0.01b 1.66 " 0.01c
Temperature 708C 808C 908C Overall
57.7 " 0.15a 54.8 " 0.19 c 55.1 " 0.18 b 55.9 " 0.12
21.3 " 0.15 b 23.4 " 0.13 a 23.2 " 0.12 a 22.6 " 0.09
16.9 " 0.08 b 17.6 " 0.10 a 17.6 " 0.09 a 17.4 " 0.06
2.43 " 0.04 a,b 2.46 " 0.04 a 2.35 " 0.04 b 2.41 " 0.02
1.69 " 0.01b 1.76 " 0.02 a 1.75 " 0.02 a 1.73 " 0.01
Breed J B Coagulant CA LA TA SW
120 120 120 360
J: Jamunapari; B: Barbari; CA: citric acid; LA: lactic acid; TA: tartaric acid; SW: sour whey. a,b,c,d Means with different superscripts within an interaction differ Ž P - 0.01.. e Means with superscript within a factor and constituent do not differ Ž P ) 0.05..
R.B. Sharma et al.r Small Ruminant Research 27 (1998) 257–262
Jamunapari milk. The nature of coagulants used had an appreciable effect on the chemical quality of goat milk chhana. 3.5. Concentration of coagulants The concentration of coagulants had a pronounced influence on the chemical quality of goat milk chhana. Results suggested that 1% concentration of coagulants caused lower moisture content in chhana prepared from milk of both breeds as compared to 2 or 5% concentrations. The increasing concentrations of coagulants influenced the chemical composition of goat milk chhana significantly Ž P - 0.01., and a 5% concentration of coagulants led to the lowest fat, protein, lactose and ash contents in goat milk chhana, irrespective of breed. The chhana from Barbari milk had, in general, lower contents of these constituents Žexcept for total ash content. than Jamunapari goat milk chhana. The 1–2% concentration of coagulants, however, yielded products with higher fat, protein, lactose and ash contents. 3.6. Temperature of coagulation The milk of both breeds coagulated at 708C produced chhana with the highest moisture contents as compared to the other two temperatures; 808 in case of Jamunapari and 908C for Barbari milk, which caused the lowest moisture content in the product. On the contrary, the fat, protein, lactose and ash contents were found to be lower in the chhana prepared at 708C than the product obtained at 808 or 908C coagulation temperatures. This was mainly because of an inverse relationship of these constituents with the moisture content in the product. The higher temperatures of coagulation led to lower moisture contents, but greater contents of solids comprising fat, protein, milk sugars and salts. However, such relationship was not always linear, particularly in the case of 808 and 908C coagulation temperatures. Appreciable differences also existed in the effect of coagulation temperature on milk solids content in chhana made from the milk of two breeds, as evidenced by the variation in mean values of different constituents in chhana obtained from Jamunapari and Barbari goat milk. The fat content was higher in the
261
former but the SNF content was lower in the latter, irrespective of the temperature of coagulation. The statistical analysis of various data indicated that the breeds, type of coagulants and temperatures of coagulation, as well as their interactions had a significant effect on the chemical quality of chhana prepared from goat milk.
4. Conclusion The results of the present investigation on the chemical composition of goat milk chhana are in agreement with the data reported by Moorthy and Rao Ž1982. for moisture content, and the data reported by Jailkhani and De Ž1980. for fat, protein, lactose and ash contents. Regarding the effect of coagulation temperature on chemical quality of chhana, our data are close to the values obtained by Jailkhani and De Ž1980., who prepared chhana from milk of crossbred goats at 808C coagulation temperature. Moorthy and Rao Ž1982. showed that the type of coagulants and fat contents in goat milk affected the moisture content in the resulting chhana. The results of present study also suggested that the nature and concentrations of coagulants had an appreciable effect on the moisture and solids content of goat milk chhana. Obvious differences also existed in the chhana prepared from goat or cow milk using the same coagulant ŽSrinivasan and Anantakrishnan, 1964., because of inherent variations in the chemical constitution of milk of these two species. Detailed published data on yield and chemical quality of chhana prepared from milk of Jamunapari and Barbari goats, as influenced by numerous factors, are scarce to fully appreciate the present data. The results of the present study, thus, suggested that the yield Žan economic trait. and chemical quality of goat milk chhana are influenced by a multiplicity of factors, which must be taken into account during the preparation of this product. The best utilization of chhana is in its conversion to the most popular Indian chhana-based sweets, Rasogolla, for which the conditions have to be optimised with respect to the selection of coagulant, its concentration and temperature at coagulation. To assess the suitability of the product Žchhana. for conversion into its end use Žchhana-based sweets on the Indian subcontinent.,
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numerous factors, including sensory attributes ŽSharma et al., 1995. and rheological characteristics besides the yield and chemical quality, have to be considered.
Acknowledgements The authors are grateful to the Director of Central Institute for Research on Goats, Makhdoom, India and the Principal, R.B.S. College, Bichpuri, Agra, India for providing facilities for this project. The authors are further thankful to Prof. George F.W. Haenlein, University of Delaware, USA for his keen interest and encouragement in this article.
References Agnihotri, M.K., Prasad, V.S.S., 1993. Biochemistry and processing of goat milk and milk products. Small Ruminant Research 12, 151–170. Ahmed, R.R., Vyas, S.H., Upadhyay, K.G., Thakar, P.N., 1981.
Effect of concentration of coagulants on yield of chhana. Gujarat Agric. Univ. Res. J. 7, 32–37. AOAC, 1965. Official Methods of Analysis, 10 th edn. Association of Official Analytical Chemists, Washington, DC. Haenlein, G.F.W., 1988. Research on goat milk — not wanted?. Dairy Goat J. 66 Ž4., 243. Haenlein, G.F.W., 1992. Role of goat meat and milk in human nutrition. Proceedings V th International conference on Goats, New Delhi, India, March 1–8, ICAR Publ., New Delhi, 2 ŽII., 575–580. Jailkhani, V.K., De, S., 1980. Utilization of goat milk for chhana making. Indian J. Dairy Sci. 33, 29–33. Knowles, F., Watkin, J.E., 1947. A Practical Course in Agricultural Chemistry. Macmillan, London, pp. 139–141. Kurian, K., 1991. Indigenous milk products of India — Present and future market share. Indian Dairyman 43, 106–110. Moorthy, P.R.S., Rao, B.V.R., 1982. Studies on production and quality of chhana from goat milk. J. Food Sci. Technol. 19, 69–71. Sharma, R.B., Gupta, M.P., Ogra, J.L., 1995. Sensory quality of chhana prepared from goat milk using different coagulants, concentrations and temperatures. Small Ruminant Research 17, 187–192. Snedecor, G.W., Cochran, W.G., 1967. Statistical Methods, 6 th edn. Oxford and IBH Publishing, Calcutta. Srinivasan, M.R., Anantakrishnan, C.P., 1964. Milk Products of India. ICAR, New Delhi, pp. 88–92.