Siddhant Kumar

Study on Sensory Evaluation of Indian Cheese (Chhana) Prepared from Blend of Buffalo Milk and Soy Milk as during Storage

Sarvmangal Verma, Ramjee Gupta, P. K. Upadhyay, Pankaj Kumar, Kuldeep, Vikash Kumar & Siddhant Kumar · European Journal of Nutrition & Food Safety · 2026

Background: Chhana (Indian cheese) is a traditional acid-coagulated dairy product widely consumed in India. It is primarily prepared from buffalo milk due to its high total solids and superior yield. In recent years, blending dairy milk with plant-based sources such as soy milk h...