Author(s):

Nishu Yadav, Aradhana Kushwaha, SP Tyagi and MPS Yadav

Abstract: The value of milk as a food is well established over the world particularly in our country where large sections of the population are lacto-vegetarians. Milk, therefore, play an import- ants role in the diets of our children the aged, pregnant and nursing mothers and others nutritionally vulnerable sections of the population. Chhana or paneer, means the product obtained from cow or buffalo milk or a combination of them by precipitation with sour milk, Ebe less than 50% of the dry matter (PFA, 1976). The study was conducted in the Student’s Training Dairy and Research Laboratory of Warner School of Food and Dairy Technology, SHIATS Allahabad. The buffalo milk as (M₂) were used for making chhana spread and three different coagulant temperature 60⁰C, 65⁰C, 70⁰C asT₁ T₂ T₃ and three salt levels 1%,1.5%, 2% S_1, S_2, S₃ were used in the present experimental work. 9 treatment combinations used in the experiment namely M₂T₁S₁ M₂T₁S₂, M₂T₁S_3, M2T2S1_, M2T2S2_, M2T2S3_, M2T3S1_, M2T3S2, M₂T₃S₃ and replicated three times. The experiment treatment combination (M₂T₁S₃) chhana spread contained highest percentage of moisture (54.66). The experiment treatment combination (M₂T₃S₁) contained highest percentage of fat (25.98).The highest percentage of protein (15.29) was found in the treatment combination (M₂T₂S₁). The highest percentage of lactose (3.06) was found in the treatment combination (M₂T₂S₁). The treatment combination (M₂T₃S₁) contained highest percentage of ash (3.07).The highest percentage of calcium (479.63) was found in the treatment combination (M₂T₁S₃). The highest energy value of (253.26) was found in the treatment combinastions (M₂T₂S₁). Chhana spread is still in its infancy and needs various parameters to be fixed and tested before its commercial use and large scale productions by organized sector. Considering the popularity characteristics and nutritive values of chhana and to develop cheap technology for its spread production and with longer self-life.

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