Rachna et al., 2014 . Effect of fat levels, strength and type of coagulants on quality of cow milk Chhana and Kheer Mohan. Research Paper; Green Farming Vol. 5 (5) : 938-941 ; September-October, 2014

1. Green Farming Vol. 5 (5) : 938-941 ; September-October, 2014
a a a b
1 2* 3 4 R. RATHWA , G.S. MEENA , V.K. GUPTA and H.V. RAGHU
a b
Dairy Technology Division, Dairy Microbiology Division,
National Dairy Research Institute (ICAR),
Karnal - 132 001 (Haryana)
India is the global leader in milk production with the annual Composition of milk, type, strength of coagulant and
production of 127.8 million tonnes of milk during year 2011-12 temperature at which milk was coagulated ultimately decides
(Srivastava, 2013). Conversion of the surplus milk into the quality of Chhana. Kheer Mohan is a chhana based,
indigenous sweets has played a vital role in economic, social, region specific, indigenous dairy product, highly popular in
religious and nutritional well-being of the nation's consumers eastern parts of Rajasthan. Till now, not a single scientific
since time immemorial. More than half of the annual milk study using different coagulants and fat level in cow or buffalo
production is being utilized mainly by unorganized sector for milk to produce most suitable chhana for Kheer Mohan
the production of such indigenous products that results in manufacture has been reported that's why, the present study
addition of 200% value to the original milk when compared was carried out.
with its conversion into western dairy products which adds MATERIALS AND METHODS
only 50% value to it (Aneja et al., 2002). Chhana and khoa are
the two most common base material to produce number of Preparation of Chhana and Kheer Mohan
chhana and khoa based sweets. Sahu and Das (2007) Fresh raw cow milk was procured from the Cattle Yard of
reported that about 6% of the total milk production is converted National Dairy Research Institute (NDRI), Karnal (Haryana)
to chhana through coagulation. Market volume of chhana India. It was standardized to 3.0, 3.5 and 4.0% fat levels and
based sweets in India is about 1 million tonnes with a value of 8.5% SNF using skim milk and cream separated from the
` 7,00,000 crores (Sahu and Das, 2009). Number of chhana same milk at 45°C milk in a mechanical cream separator. After
and khoa based sweetmeats has been established their that, chhana was prepared using prescribed method by Aneja
popularity among the consumers over the period of time while et al., (2002) with certain modifications. One percent strength
other such products are continuously being valued by the of tartaric acid was kept constant to study the effect of fat
consumers owing to their unique sensorial attributes. levels while the suitability of cow milk chhana for the
Moreover, a major market for these indigenous dairy products manufacture of Kheer Mohan was observed with lactic, citric
is continuously developing overseas due to growing Indian and tartaric acids a
diaspora.
t 1%, 2%, 3% and 4% strength. The
drainage of whey from the coagulum was carried out by
keeping it under 5 times of its weight for 2 h as earlier reported
by Adhikari et al. (1992). Kheer
Mohan was than prepared
from the obtained Chhana by cooking and soaking in sugar
INTRODUCTION
ABSTRACT
Kheer Mohan is a region specific, chhana based indigenous dairy product, highly popular in eastern parts of Rajasthan.
Sensory attributes, hardness and color values of Kheer Mohan as affected by chhana prepared from cow milk having
different fat levels and using different strength (1, 2, 3 and 4% w/v) and type of coagulants (lactic acid, citric acid and tartaric
acid) were studied. Standardization of cow milk to 4% fat and 8.5 % SNF and coagulation with 1% tartaric acid was observed
to yield chhana that resulted in the preparation of Kheer Mohan possessing optimum sensorial attributes, hardness and color
values. Type of coagulant was positively correlated with hardness of chhana (p<0.01) but negatively correlated (p<0.01) with
all sensorial attributes and color values of Kheer Mohan. Strengths of coagulants has positive correlation with b* value (p <
0.05) of Kheer Mohan only.
Key words : Citric acid, Hardness, Kheer Mohan, Lactic acid, Tartaric acid.
219
Received : 06 February 2014 ; Revised accepted : 24 September 2014
Research Paper
Effect of fat levels, strength and type of coagulants on quality
of cow milk Chhana and Kheer Mohan
1 2,4
M. Tech. Scholar, Scientist *(gsmndri@gmail.com),
3
Principal Scientist,

2. Textural analysis
Green Farming 5 (5)
The textural analysis of chhana and Kheer Mohan was
done using Texture Analyser, TA-XT2i (M/s Stable Micro
Systems, UK) fitted with a 25 kg load cell and calibrated with 5
kg standard dead weight prior to use. Compression plate (P-
75) was used to compress chhana cubes of 2 cm × 2 cm and
balls of Kheer Mohan up to 50% of their original height using a
typical two bite test at 25 0C. Force-distance compression
curve was obtained to estimate hardness of these products.
During textural analysis pre-test, test and post-test speeds
were kept as 2.0, 1.0 and 2.0 mm/s respectively.
Sensory evaluation
The sensory evaluation of Kheer Mohan was carried on 9-
point hedonic scale by a trained panel of judges from the
faculty of Dairy Technology Division of NDRI, Karnal,
Boiling of buffalo milk
Cooling
Addition of previous day's whey as coagulant
Chhana
Cooling
Addition of semolina, arrow root and dry sugar
Kneading until visible fat separation occurs on palm
Formation of chhana balls
Addition of reetha solution in boiling sugar syrup
Cooking of chhana balls in above solution until brown color acheived
syrup using the traditional method of its manufacture. Flow Haryana, in a well-equipped sensory evaluation laboratory.
diagram of the traditional method of the Kheer Mohan
manufacture has been shown in Fig. 1 while it's pictorial Statistical analysis
representation is depicted in Fig. 2 (Meena et al., 2012). Scores obtained for Kheer Mohan samples were
statistically analysed for one way ANOVA and multiple
correlation using SAS Enterprise guide (5.1, 2012, USA).
RESULT AND DISCUSSIONS
Effect of fat levels
Fat levels in milk did not affect the yield and moisture of
* chhana; any sensory attribute and b (yellowness-blueness)
value of Kheer Mohan significantly, but the hardness of
chhana decreased significantly (p<0.05) with the decrease of
fat content in cow milk (Table 1). Kheer Mohan prepared
using 3.5% fat milk differed significantly (p<0.05) in L*
(whiteness) and a*(redness-greenness) values than prepared
from milk having other two fat levels. Selection of fat level in
milk to make chhana as well as better Kheer Mohan was
based on optimum sensory attributes of the product. Cow milk
with 4% fat and 8.5% SNF was selected based on optimum
sensory attributes of the resultant product for further studies.
Incidentally, these fat and SNF levels constitute the cow milk
standards in Haryana state (FSSR, 2011).
Effects of type and strength of coagulant
The effects of strength (1, 2, 3, and 4% w/v) and their type
(lactic, tartaric and citric acid) on textural attributes of Chhana;
sensorial, textural and colour attributes of Kheer Mohan are
shown in Table 2. Significant difference (p<0.05) in the
hardness value of chhana with different coagulants was
observed but the observed difference in these parameters
was not significant between tartaric and citric acid. Significant
difference (p<0.05) in flavour, sweetness, juiciness and
939
220
Fig. 2. Steps in traditional method of Kheer Mohan
manufacture.
a. Kheer Mohan ingredients viz., sugar, semolina, arrow root
powder and chhana
b. Kneading of chhana with its ingredients
c. Formation of Kheer Mohan balls
d. Uncooked Kheer Mohan balls
e. Reetha nuts and its solution
f. Cooking of Kheer Mohan balls in sugar syrup
g. End stage of cooking
h. Soaking of Kheer Mohan balls in sugar syrup
i. Selling of Kheer Mohan in card boards
Rathwa et al.
Fig 1. Traditional method of Kheer Mohan manufacture

3. Sep.-Oct. 2014 Effect of fat and coagulants on suitability of cow milk chhana for Kheer Mohan preparation 940
Table 1. Effect of fat levels in cow milk on different quality attributes of Chhana and Kheer Mohan
Yield of
Chhana Body Colour Overall Kheer
Fat chhana Moisture Hardness Flavour and & Appe- Sweet- Juici- accep- Mohan L* a* b*
(%) (%) (%) (N) texture arance ness ness tability Hardness
(N)
3 18.17 35.48 4.23 a 7.50 7.50 7.44 7.66 7.66 7.49 58.45 b 37.59 b 14.15 b 30.99
±0.44 ±1.29 ±0.02 ±0.10 ±0.25 ±0.11 ±0.35 ±0.29 ±0.16 ±1.38 ±0.15 ±0.55 ±0.95
3.5 17.22 39.92 3.76 b 7.55 7.50 7.44 7.61 7.55 7.61 56.68 b 45.76 a 12.36 a 29.86
±0.10 ±2.32 ±0.08 ±0.11 ±0.00 ±0.24 ±0.29 ±0.20 ±0.14 ±0.01 ±0.01 ±0.02 ±0.20
4 18.32 36.29 3.45 c 7.49 7.50 7.83 7.61 7.27 7.48 46.66 a 37.29 b 13.76 b 29.83
±1.16 ±0.81 ±0.01 ±0.11 ±0.10 ±0.17 ±0.15 ±0.19 ±0.07 ±0.00 ±.0.04 ±0.04 ±0.11
Table 2. Effects of type and strength of coagulants on textural attributes of Chhana and sensorial, textural
and colour attributes of Kheer Mohan
Chhana Body Overall Hardness,
Acid Strength Hardness, Flavour and C&A Sweet- Juici- accep- L* a* b* Kheer
(%) N texture ness ness tability Mohan, N
Citric acid 1 2.53 7.08 7.17 8.00 7.33 7.33 6.83 36.40 12.94 25.96 48.61
±0.07a B ±0.22a A ±0.17b A ±0.29 b A ±0.17a A ±0.33 a A ±0.17 a b A ±0.03 a A ±0.05 a A ±0.14 a A ±4.23 a B
2 3.85 6.92 7.33 8.33 7.33 7.50 7.25 36.85 14.28 31.08 36.51
±0.42 a B ±0.08 a A ±0.17 b A ±0.44 b A ±0.17 a A ±0.29 a A ±0.14 a b A ±0.04 a B ±0.00 a B ±0.03 a B ±0.75 a B
3 3.88 7.17 8.00 8.08 7.33 7.17 7.15 39.33 12.40 30.41 66.98
±0.14 a B ±0.17 a A ±0.29 b A ±0.42 b A ±0.17 a A ±0.33 a A ±0.22 a b A ±0.01 a C ±0.02 a C ±0.07 a C ±0.59 a A
4 5.39 7.25 7.83 8.17 7.33 7.17 7.25 35.40 13.84 29.24 55.01
±0.26 a A ±0.14 a A ±0.17 b A ±0.17 b A ±0.17 a A ±0.17 a A ±0.14 a b A ±0.05 a D ±0.03 a D ±0.23 a D ±2.87 a B
Tartaricacid 1 3.48 8.33 8.00 7.83 8.00 7.67 8.00 42.70 12.87 29.28 55.50
±0.11 a B ±0.17 b A ±0.29 b A ±0.17 b A ±0.29b A ±0.44 b A ±0.29 b A ±0.03 c A ±0.02 c A ±0.09 c A ±1.67 b B
2 3.93 7.83 8.00 8.00 7.50 7.50 7.67 37.79 15.24 32.88 67.22
±0.10 a B ±0.44 b A ±0.29 b A ±0.29 b A ±0.50 b A ±0.50 b A ±0.44 b A ±0.06 c B ±0.03 c B ±0.14 c B ±3.00 b B
3 3.64 8.17 8.00 8.17 7.50 7.83 7.50 37.29 13.76 29.83 63.45
±0.06 a B ±0.17 b A ±0.29 b A ±0.17 b A ±0.50 b A ±0.44 b A ±0.76 b A ±0.04 c C ±0.05 c C ±0.12 c C ±5.16 b A
4 2.99 7.17 7.50 7.67 7.83 8.00 7.67 33.83 17.23 34.36 54.03
±0.31 a A ±0.60 b A ±0.58 b A ±0.33 b A ±0.44 b A ±0.29 b A ±0.33 b A ±0.02 c D ±0.01 c D ±0.03 c D ±1.17 b B
Lactic acid 1 6.51 6.83 6.50 7.00 6.83 6.83 6.75 32.93 10.47 26.18 48.61
±0.19b B ±0.33 a A ±0.29 a A ±0.58a A ±0.60a A ±0.44 a A ±0.43 a A ±0.01 b A ±0.01 b A ±0.08 b A ±4.23 a B
2 6.04 7.00 6.67 6.83 6.83 7.17 6.83 30.87 9.33 24.35 36.51
±0.10 b B ±0.29 a A ±0.33 a A ±0.60 a A ±0.60 a A ±0.44 a A ±0.60 a A ±0.09 b B ±0.03 b B ±0.09 b B ±0.75 a B
3 5.78± 7.00± 6.83± 7.17± 6.83± 6.83± 6.83± 35.73± 10.89± 28.35± 66.29±
hardness value of Kheer Mohan with different coagulants was difference (p<0.05) in hardness values but the observed
observed but the observed difference in these parameters difference was statistically non-significant between 4%
was not significant between lactic and citric acid. Although, strength and remaining all strength of each coagulants.
body and texture; color and appearance of Kheer Mohan was Similarly, hardness values of Kheer Mohan manufactured
found to have significant difference (p<0.05) among from different coagulants and their respective strengths was
coagulants yet the observed difference in both parameters observed to have significant difference (p<0.05) but the
was not significant between tartaric and citric acid. Overall observed difference was statistically non-significant between
acceptability of the Kheer Mohan samples was differed 3% strength and remaining strengths of all coagulants.
significantly (p<0.05) for tartaric and lactic acid hence the Significant difference (p<0.05) in the color value of Kheer
same was statistically non-significant between citric-lactic Mohan obtained with each coagulants on all strengths was
and citric-tartaric acids respectively. Kheer Mohan prepared observed. Non- significant difference in all sensory attributes
with different coagulants was observed to have significant of Kheer Mohan was observed for all acids at their respective
difference (p<0.05) in its colour values (L*, a* and b*). strengths.
Chhana prepared from different coagulants and their Multiple correlation between strengths and type of
respective strengths was observed to have significant coagulant with sensory attributes, color values and hardness
221 Green Farming
0.58 b B 0.29 a A 0.44 a A 0.17 a A 0.44 a A 0.44 a A 0.44 a A 0.01 b C 0.02 b C 0.07 b C 9.90 a A
4 8.77± 6.83± 6.67± 6.75± 6.83± 6.83± 6.42± 33.31± 11.10± 27.91± 51.91±
0.41 b A 0.17 a A 0.33 a A 0.38 a A 0.44 a A 0.44 a A 0.42 a A 0.20 b D 0.02 b D 0.06 b D 5.23 a B
abc mean values within a column with different superscripts are significantly different (p<0.05) for different acids from each other
ABC mean values within a column with different superscripts are significantly different (p<0.05) for different acid strengths from each other

4. 941 Rathwa et al.
Green Farming 5 (5)
Table 3. Pearson's multiple correlation coefficients between strengths, type of coagulant and hardness of chhana and Kheer
Mohan, sensory attributes & color values of Kheer Mohan chemical constituents, instrumental texture & sensory attributes
Body Colour & Overall Kheer
Chhana
Hardness Flavour and Appe- Sweetness Juiciness accep- L* a* b* Mohan
(N) texture arance tability Hardness
(N)
Coagulants 0.75538** -0.60656** -0.6757** -0.53135** -0.51698** -0.5091** -0.55906** -0.63288** -0.83323** -0.72345** -0.31797NS
Strengths 0.28158NS -0.13963NS 0.09359NS -0.02477NS -0.02697NS 0.00929NS -0.05189NS -0.26625NS 0.27929NS 0.41246* 0.25552NS
** Correlation is significant at 0.01 level (p<0.01); * Correlation is significant at 0.05 level (p<0.05); NS : Non-significant
of Kheer Mohan From Table 3, it can be seen that type of hardness and color values, which were compared with the
coagulant was highly correlated (r =+ 0.75538, p < 0.01) with respective values of most preferred market sample of Kheer
chhana hardness while the same was negatively correlated Mohan. Kheer Mohan manufactured using lactic acid lack
with flavour (r =-0.60656, p < 0.01), body and texture (r = - optimum sensorial attributes, hardness and color values so it
0.6757, p < 0.01), colour and appreance (r =-0.53135, was unsuitable to make better quality product. On the basis of
p<0.01), sweetness (r =-0.51698, p < 0.01), juiciness (r =- highest sensorial scores and best match of hardness and
0.5091, p< 0.01) , overall acceptability (r =-0.55906, p < 0.01), color values of Kheer Mohan, tartaric acid with its 1% strength
L* (r =-0.63288, p < 0.01), a* (r =-0.83323, p < 0.01), b* (r = - was found the most suitable coagulant for the manufacturing
0.72345, p < 0.01) but has non-significant correlation with of Kheer Mohan. This particular outcome of the study is highly
hardness of Kheer Mohan. Strengths of coagulants has important for the large scale production of better quality Kheer
positive correlation only with b* value (r = +0.41246, p < 0.05) Mohan by organised dairy industries.
of Kheer Mohan.
222
Suitability of particular strength of a coagulant for the ACKNOWLEDGMENT
manufacture of Kheer Mohan was judged on the basis of
sensorial attributes but mostly focused on the instrumental Thankful acknowledgment to the Director, National Dairy
Research Institute for providing economic assistance in the data of the product i.e. (L*, a*, b* and hardness of Kheer form of Institute Research Project and other amenities for
Mohan). These measured instrumental values were conducting the presented research work. compared with the target values (L*=46.77, a*=13.64, b*= 30.6
and hardness= 55 N) of highly preferred market sample of REFERENCES
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