Jurnal f Scientific & Industrial Research Vl. 65, December 2006, pp. 995-999 A cmparative study f nn-cnventinal cagulants vis-a-vis traditinal cagulant n chhana (an acid and heat cagulated prduct frm milk) Mahuya 8andypadhyay, Runu Chakrabrty and Utpal Raychaudhuri* Department f Fd Technlgy and Bichemical Engineering, Jadavpur University, Klkata 700 032 Received 10 Nvember 2005; accepted 15 lilly 2006 Three nn-cnventinal, lw cst, fd grade rganic acids (acetic acid, fumaric acid, tartaric acid) were effectively used as cagulant at three different cncentratins (0.5, 1 and 2%) in the manufacture f chhana (a heat and acid cagulated. milk prtein mass and an Indian equivalent t cttage cheese) as substitute fr sur whey. Chhana prepared by all type f cagulants including sur whey were fund similar in quality. Cncentratins (0.5 and 1%) f three acids prduced higher. I. yield than sur whey. Fumaric acid (all cnc.), tartaric acid (l & 2%) and acetic acid (2%) gave higher ttal slid recvery than sur whey. Chhana made by three acids (l & 2%) cntained higher fat and prtein than chhana made by sur whey. The three rganic acid cagulants prduced little bit hardy, chewy, gummy, elastic and chesive chhana than sur whey but that chhana culd be better utilied fr making dry chhana sweets. All three rganic acid cagulants (1%) were effectively used in the manufacture f chhana as substitute fr sur whey. Keywrds: Chhana, Sur whey, Fat, Texture IPC Cde: GOINI/OO Intrductin. A heat- and acid-cagulated milk prtein mass, traditinally knwn as chhana, analgus t cttage cheese.', has high ptential in manufacturing different kinds f traditinal sweets in India (chhana-based sweet prducts are very ppular and widely-available in India specially in the eastern part). Chhana is highly recmmended fr diabetic patients n accunt f its high prtein and lw sugar cntent. With prgressive increase in the vlume f milk being handled by the rganied sectr f the dairy industry, increasing cmmercial interest in chhana and ther indigenus dairy prducts has been apparent in recent times". The present business vlume f chhana in India is abut g.l' millin tns, valued at Rs 6 billin annually'. Generally, rganic acids like citric, lactic r their salts (calcium lactate), lemn juice and sur whey are emplyed as cagulant fr chhana preparatin". Cnsiderable research wrks have been carried ut t find ut the mst suitable cagulant and its cncentratin with respect t yield,.chemical and sensry qualities as well as textural attributes f chhana"!". In ;a recent study':', citric acid (0.5%), *Authr fr crrespndence Telefax: 913324137121 E-mail: urcfdtechtsiyah.c.in lactic acid (0.5%) with distilled water as 'dilutin' media, and calcium lactate (4-8%) with sur whey as, dilutin media was ideal t get similar Texture Prfile Analysis (TPA) readings t nrmal chhana. Uses f tartaric acid I6-18, fumaric acid l9 and acetic acid 2.have been prved t be effective in the prductin f paneer and sy paneer. Recvery f prteirr" in sy paneer was bserved highest with acetic acid as cagulant fllwed by citric, tartaric and lactic acids, Sy paneer cagulated with tartaric acid 21 shwed highest yield and better acceptability cmpared t acetic acid, citric acid and lactic acid. This study investigates the suitability f using tartaric acid, fumaric acid and acetic acid as cagulant fr chhana preparatin ver sur whey. Materials and Methds Preparatin f Cagulant Slutin Acetic acid, fumaric acid and tartaric acid were used as cagulant's (0.5, 1,2%), which were disslved in distilled water. Sur whey (ph 3.4) was used as cntrl. Preparatin f Chhana Pasteuried, hmgenied, vitamin A-enriched cw's milk (standardied t 3.5 % fat), frm an ISO 9002- and HACCP 'certified lcal dairy plant was used fr chhana preparatin. Fr manufacture f
996 J SCI IND RES VOL 6S DECEMBER 2006 chhana, milk (250 ml) was heated t 95 C n a LPG gas ven and subsequently cled t 75-80 e. Cagulant slutin was added t the ht milk, and mixture was stirred slwly till clear greenish whey appears. After ne minute, whey frm chhana was drained thrugh a plastic strainer and chhana was left n the strainer fr 2 h fr better drainage f the whey. It was then manually squeeed (misture, 54-57%) and was weighed. Prximate Analysis Prtein, ash and ttal slid cntents were determined in triplicate fr each f the 10 samples f chhana accrding t AOAC methds+ n. 16.200, 16.198 and 16.032 respectively. Tritable acidity was analyed accrding t AOAC methd n.16.201 22 with little mdificatins. Sample (10 g) was mixed with CO 2 free distilled water. Then the vlume was made up t 100 ml. Diluted sample was then centrifuged at 10000 rpm fr 10 min. Supernatant was cllected carefully and was used fr titratin against 0.1 N NaOH. Misture cntenr ', fat 24 and lactsef f chhana were measured. ph Determinatin A digital ph meter (Mdel Ll-120, ELlCOPrivate Ltd., Hyderabad, India) with a 3 in 1 cmbinatin ph electrde was used t determine ph f whey at 23 e. InstrumentalTexture Prfile Analysis Textural prperties were measured with an Instrn Universal Testing Machine, Table Mdel <;101 (Instrn Ltd., High Wycmbe, Bucks, UK), perai ing in the cmpressin mde. The machine was fitted with a 100 N (N= Newtn) lad cell. Three cubes were prepared frm each lt f cagulated milk (chhana) with a cubical dice (20 mm x 20 mm x 20 mm).cubes were prepared at rm temperature (28-32 C) and left at 23 C under a plastic tray (t avid the drying up f upper surface f the cubes) fr at least 20 min prir t testing. Each sample was cmpressed axially in tw cnsecutive cmpressin cycles by a 40 mm diam flat plate prbe attached t the mving crsshead. Testing cnditins were: cmpressin rati, 50 % defrmatin frm the initial height f the sample; crss head speed (pre and pst test speed), 20 mm/min; and chart speed, 20 mm/min. Frce-distance curve btained was used t derive varius texture prfile parameters". Statistical. Analysis. Analysis f variance f yield, prximate analysis, ph and instrumental texture prfile analysis was dne with the help f Analysis TlPak prgram under Micrsft Excel 2000. One-way ANOV A was used t determine the main effects f treatrnents'". Means were cmpared by Fisher's Least Significant Difference Test at a significance level f p :s 0.05. Results and Discussin Yield The yield f chhana btained frm sur whey was similar t the yield frm all the cncentratins f nncnventinal cagulant (Table 1). Better yield f chhana at lwer cncentratin f cagulant is apparently due t the higher retentin f misture and nt due t the presence f mre milk slids in the prduct". Similarly, ttal slid recvery f chhana was mre r less similar fr all cncentratins f cagulants as well as sur whey. Only fumaric acid (2%) gave significant higher recvery (P :::; 0.05). Vlume f cagulant requirement and that f whey drained are interrelated t each ther. Because cagulatin f milk with higher cagulant cncentratin required lesser vlume f cagulant and vice versa, it regulated the vlume f whey drainage. Bth these parameters shwed significantly different result (P :::; 0.05). Vlume f cagulant requirement fr sur whey was similar t 1% cncentratin f acetic acid and fumaric acid and 2% cncentratin f tartaric acid. In case f vlume f whey drained, the result f sur whey was similar (p > 0.05) t all the rganic acid cagulant (1 & 2%). ph f whey was nt affected by the type and cncentratin f cagulant. Prximate Analysis f Chhana Misture cntent f chhana significantly (P :s 0.05) varies with the cncentratin f cagulant as well as between the cagulants (Table 2). Misture cntent f chhana btained frm sur whey shwed mre r less similar result with nn-cnventinal cagulants (l & 2 %). Higher misture cntent f chhana [cagulated by cagulant (0.5%)] may be because f the incmplete cagulatin. Fat cntent f chhana als varies significantly (P:S 0.05) between the treatments, All the three rganic acid cagulants (2%) gave higher percentage f fat in' chhana than lw cncentratin f cagulants as well as sur whey. This is perhaps due t lwer misture cntent f chhana btained frm high cagulant cncentratin than the chhana btained frm sur whey and lw cncentratin f cagulant. Fumaric acid (2%) gave highest percentage f fat in chhana than all ther cagulants. Prtein cntent f chhana thugh varies
r-- 0\ 0\ u u, {/J < S < U -l -c f::: 5 c::: < -l B f::: tn > Bu {/J " -c 0-1=0 Table I-Effect f type and cncentratin f cagulant n chhana yield Prperties Sur whey Acetic acid Fumaric acid Tartaricgcid 0.5 I 2 0.5 1 2 0.5 I 2 Chhana yield, % 19.94±1.97 20.57±0.55 19.16±1.87 18.94±0.94 20.74±D.19 20.49±1.78 20.16±1.17 20.77±D.79 20.36±0.61 19.44±D.54 Ttal slid recvery, % 54.81±0.62" 54.48±0.96' 54.67±0.62' 55.44±0.2S' 55.45±0.21 a 55.85±1.4S 56.87±0.46 b Vlume f whey drained, 676±60" 78S±28 b 680±S' 672±!1.14' SI3.67±23.25 C 717.33±14.19 b mill milk 54.64±0.36 a 55.3I±O.35' 55.62±0.15' 656.67±24.6S' 91O±30 d 730±66 b 727±57'b Vlume f cagulant 101±6.56' 202±5.29 d 90.88±9.19' 60.67±3.06 b 202±7.2Id 99.67±2.52 50±3 b 297.67±6.03 c 134.67±14.05 c 96.67±13.87' requirement, mill milk PH f whey 5.46±O.1O 5.47±0.05 5.47±0.06 5.37±0.20 5.69±0.06 5.57±0.15 5.56±0.ll 5.59±0.03 5.54±O.lO 5.4l±0.07 Data represent means f three samples analyses (n=3) ± s.d. a. b.c.dmeans in the same rw with the same letter are nt significantly different at p:s 0.05. Table 2-Effect f type and cncentratin f cagulant n the chemical characteristics f chhana Prperties Sur whey Acetic acid Fumaric acid Tartaric acid 0.5 I 2 0.5 1 2 0.5 I 2 Misture, % 56.06±0.67' 59.S9±0.SSb 56.34±0.OS' 55.47±0.73' 59.77±0.7Ib 56.11 ±0.S6' 54.36±0.65'c 59.97±0.41 b 56.SS±0.9I' 55.64±0.97'c Fat, % 21.33±1.04' 17.67±0.76 b 21.83±1.76' 25±1.5"C 17.83±1.26'b 22.33±1.76 ac 25.S3±1.61 ac 17.67±1.5'b 22. 17±l.04 ac 25.67±2.25 ac Prtein, % 17.16±0.17'! I.4S±0.50 b 17.2S±0.23' 17.3S±0.30' I I.74±0.46 b 17.34±0.27" 17.50±0.26 a 13.76±0.29 c IS.OS±0.42,d 19.12±0.21 c Tritable acidity, ml 0.1 N 2S.45±4.4S' 24.32±2.22' 24.32±2.22' 24.32±2.22" 28.45±5.93 a 32.33±2.24'b 32.33±2.24 b 26.8S±3.S4,b 32.33±2.24'b 34.92±0.0 1abc NaOH/lOOg Lactse, % 2.60±O.22 a 2.67±O.14 a 2.S9±O..14 a 2.40±O.31 ' 2.64±O.13' 2.45±O.21' 2.15±O.13" 2.66±0.11 ab 2.52±0.23 a 2.31±0.19' Ash. % 1.28±0.03 a I. 17±O.ORa 1.33±0.06'd 1.46±0.06 bd 1.I8±O.06 a 1.39±0.04"W 1.53±O.07. be l.ls±0.04 a 1.36±0.06'bd I. 48±0, 03 be Data represent means f three samples analyses (n=3) ± s.d. a. b.c.dmeans in the same rw with the same letter are nt significantly different at p:s 0.05 Table Effect f type and cncentratin f cagulant n the physical prperties f chhana Prperties Sur whey Acetic acid Fumaric acid Tartaric acid 0.5 I 2 0.5 I 2 0.5 I 2 Hardness, N 1.72±O.O9' 1.2±O.OS b 1.66±O.04' I.S4±O.09 a l.35±o.07 C 1.7±0.II' 2.08±O.20'd 1.35±0.07 be 1.61 ±O.15' l.79±o.ll' Chesi veness 0.09±O.04' 0.22±O.02b 0.23±O.02 b 0.24±O.05 b 0.23±0.03 b 0.23±O.02 b 0.24±0.02 b 0.19±0.03 b 0.20±0.04 b 0.22±O.03' Springiness, mm 0.58±O.38 a 1.5±O.5 b I.S3±0.76 b 2.00±O.50 b 1.50±O b 1.83±O.29 b 2.00±Ob 1.33±0.29 ab 1.33±O.29 ab 2.00±Ob Gumminess, N 0.15±O.06 a 0.26±O.01 0.37±O.04'b 0.44±O.07 bc 0.31±0.05 ab 0.40±0.03 C 0.50±O.07 bc O.26±O.05 b O.32±0.07' bc O.39±O.04 bc Chewiness, Nmm O.IO±0.09' O.39±O.l3 a 0.70±O.32'c O.86±O.16 c O.46±O.OSac 0.73±O.16'1>c 1.0!±O.13 c 0.34±O.09 b 0.4I±O.02'bc O.7S±O.OSbc Data represent means f three samples analyses (n=3) ± s.d. a.b.c.dmeans in the same rw with the same letter are nt significantly different at p:s 0.05
998 J SCI IND RES VOL 65 DECEMBER 2006 significantly; variatin with sur whey was minimum (except 0.5 % cagulant) in all the three cases. Prtein cntent f chhana made by lw cncentratin f cagulant was lwer than the prtein cntent f chhana btained frm higher cncentratin f cagulant (Table 2). Tartaric acid gave higher prtein cntent in chhana at each cncentratin cmpared t the ther tw cagulants at the respective cncentratins. Cagulatin with lwer cncentratin f cagulant cause heavy lss f slid mass in the whey, which may be the reasn f lwer prtein cntent in chhana. Titrable acidity f chhana varies significantly between the cagulants. Tartaric acid (2%) prvided the highest titrable acidity value f chhana whereas acetic acid prvided the lwest titrable acidity value. Chhana made by fumaric and tartaric acids at 0.5 % cncentratin have similar titrable acidity with the chhana made by sur whey. Lactse cntent f chhana frm sur whey was similar with that btained frm ther cagulants (except 2% cnc.) f fumaric acid. With increase in cagulant cncentratin, there was a gradual decrease in the lactse cntent f chhana. With increase in cncentratin f cagulant, prcess f cagulatin appraches an end pint and maximum lactse is lst in whey due t high slubility f lactse in water. Ash cntent f chhana has increased significantly (P ::: 0.05) with increase in cagulant cncentratin (Table 2). Cagulants generally cntain minerals, which mix with chhana during cagulatin. This might be the cause f increasing ash cntent with increasing cagulant cncentratin. Ash cntent f sur whey chhana is cmparable t the ash cntent f chhana made by rganic acid cagulants (0.5-1 %). Texture f Chhana Hardness (the frce necessary t prduce a given defrmatin) f chhana btained frm sur whey varied significantly (P ::: 0.05) with that btained frm lwest cncentratin f cagulant (Table 3). At higher cncentratin f cagulant, hardness f chhana was similar t that btained frm sur whey. Nrmally, hardness f chhana increased with increasing cncentratin f cagulant because f the reduced misture cntent f chhana. Chesiveness (extent t which chhana may be defrmed prir t rupture) f chhana was similar within the cagulants irrespective f their cncentratin (Table 3). Althugh insignificant, but with increased cagulant cncentratin fr all acids, there were slight increase in the chesiveness f chhana. As the cagulant cncentratin increased, the acidity f cagulant slutin was increased; this lwered ph f whey (Table 1) and this reduced misture cntent (Table 2), which is respnsible fr making the chhana elastic. Misture cntent has been significantly (P ::: 0.05) negatively crrelated with all the Instrn parameters ". Lwer misture chhana (Table 2) resisted defrmatin and did nt rupture easily, and thus was fund t be mre chesive by Instrn measurement. But the chesiveness f chhana btained frm sur whey varied significantly (P :::0.05) with all the cagulant f any cncentratin. Springiness" (rate and extent t which a defrmed material ges back t its initial cnditin after withdrawal f defrming frce) f chhana made by sur whey was significantly lwer (P ::: 0.05) than thse frm ther cagulants. In nn-cnventinal cagulants, springiness f chhana increased with increase in cagulant cncentratin but did nt reach significant level. Gumminess (energy required fr disintegrating a semi slid fd prduct t a state ready fr swallwing; the prduct f hardness and chesiveness) f chhana significantly varied with the type and als cncentratin f cagulant. Chhana made frm sur whey had lwest gumminess than all ther cncentratin f cagulants. There was a slight increase in gumminess f chhana with increased cncentratin. At all cncentratins, fumaric acid gave higher gumminess f chhana cmpared t ther cagulants. Chewinessv" (energy required t masticate a slid fd prduct t a state ready fr swallwing) f chhana made frm sur whey was significantly lwer than any f the cagulants. In nn-cnventinal cagulants, chewiness f chhana significantly increased with increase in cagulant cncentratin. Cnclusins Sur whey, mst traditinal cagulant used by all sweet-prduct manufacturers in India, gives the best yield and textural quality f chhana required fr making different types f sweets. But due t high BOD520 level (30000 mg/l), sur whey causes severe cntaminatin in sweet prduct. In present experiment, it has been fund that lw cst, fd grade, rganic acids (acetic acid, fumaric acid and tartaric acid) can be used in the manufacture f chhana withut affecting yield and quality. Even the fat and prtein cntent f chhana were higher cmpared t sur whey when chhana was prduced
BANDYOPADHY AY et al: STUDY ON NON-CONVENTIONAL AND TRADITIONAL COAGULANTS OF CHHANA 999 frm all three rganic acid cagulants (2% cnc.). In terms f yield, all the three rganic acids (0.5%) f cagulant were better than sur whey cagulant. Regarding texture, althugh rganic acid cagulants prduced harder, chewy, gummy, elastic and chesive chhana than sur whey but that chhana culd be better utilied fr making sandesh type sweets. Cmparing yield and verall quality, all the three rganic acid cagulants (l %) can be effectively used in the manufacture f chhana as a substitute fr sur whey and these cagulants can reduce the BOD related cntaminatin in sweets. Acknwledgement Authrs thank Ministry f Fd Prcessing and Hrticulture, Gvt f West Bengal (India) fr financial supprt fr this prject. References 1 Adhikari A K, Mathur 0 N & Patil G R, Effect f prcess variables n mineral retentin and textural prperties f chhana, Jpn J Dairy Fd Sci, 41 (1992) AI39-AI48. 2 Patel R K, Recent advances in dairy develpment, cllectin, prcessing and marketing f dairy prducts, in Study Meeting n Dairy farming (Asian Prductivity Organiatin, Tky, Japan) 1988,20. 3 Aneja R P, Traditinal dairy delicacies-a cmpendia, in Dairy India, edited by P R Gupta (Baba Barakhanath Printers, New Delhi, India) 1997, 3-26. 4 Rajrhia G S & Sen D C, Technlgy f chhana- A review, indian J Dairy Sci, 41 (1988) 141-148. 5 De S & Ray S C, Studies n the indigenus methd f chhana making. Part 1. The influence f the cnditins f cagulatin and the type f milk n the prductin f chhana, Indian J Dairy Sci, 7 (1954) 113-125. 6 Singh G P & Ray T K, Effect f milk cagulants n the quality f chhana and chhana whey, J Fd Sci Technl, 14 (1977) 205-267. 7 Sen D C & De S, Studies n calcium lactate as chhana cagulant, J Fd Sci Tee/ml, 21 (1984) 243-244. 8 Sen D C, Influence f calcium lactate strength n yield and sensry prperties f chhana, Asian J Dairy Res, 4 (1985) 36-38. 9 Sen D C, Effect f cagulatin temperatures and cmpsitin f calcium lactate chhana, Indian J Dairy Sci, 39 (1986) 244-246. 10 Sen D C & Rajrhia G S, Ptential applicatin f calcium lactate as chhana cagulant, Indian Dairyman, 38 (1986a) 475-477. 11 Sen D C & Rajrhia G S, Influence f ph f cagulatin n chhana yield and quality using calcium lactate, Asian J Dairy Res,S (1986b) 30-32. 12 Jshi S V, Majgankar S V & Tr V A, Effect f different cagulants n yield and sensry quality f chhana prepared frm milk f cw, buffal and gat, Indian J Dairy Sci, 44 (1991) 380-383. 13 Sharma R B, Gupta M P & Ogra J L, Sensry quality f chhana prepared frm gat milk using different cagulants, cncentratins and temperatures, Small -Ruminant-Res, 17 (1995) 187-192. 14 Sharma R B, Gupta M P & Ogra J L, Factrs affecting yield and chemical quality f gat milk chhana, Small -Ruminant- Res, 27 (1998) 257-262. 15 Bandypadhyay M, Chakrabrty R & Raychaudhuri U, The effects f cagulants n the texture f chhana (an acid and heat cagulated prduct frm milk), lnt J Fd Sci Tee/ml, 40 (2005) 799-810. 16 Shukla F C, Madhu B & Sekhn K S, A reprt n ICAR prject (1984). Cited in Makhal S & Sen D C, Explratin f attributes influencing the quality f paneer- A review, J Dairying Fds & H S, 20 (2001) 71-79. 17 Nasirn M, Mital B K & Tyagi S M, Develpment f a prcess fr preparatin f sypaneer, J Fd Sci Technl, 23 (1986) 69-72. 18 Sachdeva S & Singh S, Use f nn-cnventinal cagulants in the manufacture f paneer, J Fd Sci Tee/ml, 24 (1987) 317-319. 19 Pandit M & Sen D C, Effect f different strengths f fumaric acid and sur whey n sypaneer, Indian J Animal Health, 37 (1998) 61-64. 20 Vishweshwaraiah L & Anantakrisknan C P, Indian J Dairy Sci, 39 (1986) 484-485. Cited in Makhal S & Sen D C, Explratin f attributes influencing the quality f paneer - A review, J Dairying Fds & H S, 20 (2001) 71-79. 21 Grver M & Tyagi S M, Studies n sypaneer, J Fd Sci Technl, 26 (1989) 194-197. 22 Official Methds f Analysis f AOAC, Internatinal, n" edn (AOAC, Washingtn DC) 1970,247,273. 23 IS: 2785, Specificatin fr hard cheese, prcessed cheese and prcessed cheese spread, (Indian Standards Institutins, Manak Bhavan, New Delhi) 1964. 24 IS: 1224, Determinatin f fat by Gerber methd (Indian Standards Institutins, Manak Bhavan, New Delhi), 1977, Part II. 25 James C S, Analytical Chemistry f Fds (Blackie Academic & Prfessinal, Glasgw, New ealand) 1995, 130. 26 Burne M C, Texture prfile analysis, Fd Tee/111l, 32 (1978) 62-66, 72. 27 Gacula M C & Singh J, Statistical Methds in Fd and Cnsumer Research, (Academic Press, Inc., Orland, Flrida 32887) 1984,85-86,105-109. 28 Adhikari A K, Mathur 0 N & Patil G R, Texture and micrstructure f chhana and rasglla made frm buffal milk. Alist J Dairy Tee/ml, 48(2) (1993) 52-58. 29 Civille G V & Scesniak A S, Guidelines fr training a texture prfile panel, J Texture Stud, 7 (1973) 353-372. 30 Scesniak A S, Texture measurements, Fd Technl, 20 (1966) 52-58. 31 Yang CST & Tarant M V, Textural prperties f Marella cheese analgs manufactured frm sybeans, J Fd Sci, 47 (1982) 906-910.