ICAR Research Data Repository for Knowledge Management
Application of centrifugation technology for production of chhana ?An Indian soft cheese
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View Archive Info| Field | Value | |
| Title |
Application of centrifugation technology for production of chhana ?An Indian soft cheese
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| Creator |
Chitranayak
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| Subject |
Chhana,Centrifugation technology,Soft Cheese,Speed,Time,Prototype
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| Description |
Not Available
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). |
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| Date |
2021-07-27T09:37:23Z
2021-07-27T09:37:23Z 2021-3-16 |
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| Type |
Research Paper
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| Identifier |
Not Available
1364-727X http://krishi.icar.gov.in/jspui/handle/123456789/50268 |
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| Language |
English
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| Publisher |
Not Available
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