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http://krishi.icar.gov.in/jspui/handle/123456789/50268
Title: | Application of centrifugation technology for production of chhana ?An Indian soft cheese |
Authors: | Chitranayak |
Published/ Complete Date: | 2021-3-16 |
Keywords: | Chhana,Centrifugation technology,Soft Cheese,Speed,Time,Prototype |
Publisher: | Not Available |
Abstract/Description: | The present study was aimed at applying centrifugation technology for the rapid removal of whey from chhana and investigating the effect of processing parameters on various attributes of chhana. A prototype model based on centrifugation was developed for rapid whey removal from chhana. The optimised spin speed and centrifugation time for manufacturing chhana using the developed system were 80 rpm and 7 min, respectively. Whey removal at centrifugation speed of 39.09 rpm for 2.57 min resulted in production of soft chhana with minimum hardness value (2.054 N). |
Description: | Not Available |
ISBN: | Not Available |
ISSN: | 1364-727X |
Type(s) of content: | Research Paper |
Language: | English |
Name of Journal: | International Journal of Dairy Technology |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/50268 |
Appears in Collections: | AS-NDRI-Publication |
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