Study on Chemical Parameters of Indian Cheese (Chhana) Prepared from Blend of Buffalo Milk and Soy Milk as Affected by Different Storage Periods

Abstract

The present study evaluated the chemical composition of Chhana prepared from blends of buffalo milk and soy milk during refrigerated storage. Chhana was prepared using four buffalo milk:soy milk proportions, namely A1 (100:0), A2 (75:25), A3 (50:50) and A4 (25:75), and two coagulants, lactic acid and citric acid, each at 1.5% concentration. Samples were stored at 5°C and analysed after 0, 7, 14 and 21 days. The experiment was conducted using a factorial completely randomised design with three replications. The chemical parameters studied were fat, protein, total carbohydrate, ash and moisture contents. Increasing soy milk substitution reduced fat content from 25.390% in A1 to 13.003% in A4 and total carbohydrate content from 1.948% in A1 to 0.449% in A4. In contrast, protein content increased from 14.938% in A1 to 19.323% in A4, ash content from 1.674% in A1 to 1.771% in A4 and moisture content from 56.047% in A1 to 65.454% in A4. Lactic acid produced higher mean fat and moisture contents, whereas citric acid produced higher mean protein content. During storage, fat, protein and ash contents increased, while moisture and total carbohydrate contents decreased. The 50:50 buffalo milk:soy milk blend coagulated with citric acid showed a balanced chemical profile, with improved protein content and acceptable moisture content during refrigerated storage. The findings indicate that soy milk can be used as a partial substitute for buffalo milk in Chhana preparation to modify chemical composition and improve protein content.