ANIMAL HUSBANDRY INFORMATION

PROCESSING AND VALUE ADDITION

Coagulated Milk Products

Chhana

Chhana differs from paneer in that no pressure is applied to remove the whey. The coagulum is collected in a cloth and hung on a peg without applying pressure to drain off the whey.

Method of preparation:

Chhana is usually prepared by mixing old Chhana whey with boiled hot milk. For Chhana production, cow milk is preferred since it yields a soft bodied and smooth textured product. Both these characteristics are suitable for production of high-grade sweets. Chhana from buffalo milk has a slightly hard body, a greasy and coarse texture, and does not produce good quality chhana sweets. Commercial manufacturers generally use sour whey for economic reasons.

Paneer

Mainly consisting of acid coagulated milk solids. Paneer is made from cow, buffalo or mixed milk although buffalo milk is preferred. It can be taken as such or can be used in the manufacture of rassagolla, paneer pickle, curry etc.

Method of preparation:

Milk is first heated to boil; coagulation is simultaneously effected by adding the required amount of coagulant in a thin stream, with slow stirring. When the whey is clear, it is drained by hanging the curd in a cloth and later by lightly pressing the paneer. Paneer is pressed mechanically into blocks in hoops, by putting weights on them (approx. 2-3 kg/sq.cm) for 15-20 minutes. Thereafter paneer is removed and cut into suitable sizes and immersed in chilled water for 3-4 hours to make it firm. 1% citric acid solution at a temperature of 75 to 80oC is commonly used as the coagulant. For coagulating 1 lit of milk 200 ml of 1% citric acid solution or one lemon juice dissolved in 200-ml water will be sufficient.

Paneer pickle

Method of preparation:

The preparation of paneer pickle is similar to the preparation of any other pickle. Paneer is cut into small pieces and fried in oil till it attains a brown colour. These fried pieces are used in the preparation of pickle.

Last updated: 1-3-2007