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Application of centrifugation technology for production of chhana – An Indian soft cheese
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The present study was aimed at applying centrifugation for the rapid removal of whey from chhana and investigating the effect of processing parameters on various attributes of chhana. A prototype model based on centrifugation was developed for rapid whey removal from chhana. The optimised spin speed and centrifugation time for manufacturing chhana using the developed system were 80 rpm and 7 min, respectively. Whey removal at centrifugation speed of 39.09 rpm for 2.57 min resulted in production of soft chhana with minimum hardness value (2.054 N).
Title: Application of centrifugation technology for production of chhana – An Indian soft cheese
Description:
The present study was aimed at applying centrifugation for the rapid removal of whey from chhana and investigating the effect of processing parameters on various attributes of chhana.
A prototype model based on centrifugation was developed for rapid whey removal from chhana.
The optimised spin speed and centrifugation time for manufacturing chhana using the developed system were 80 rpm and 7 min, respectively.
Whey removal at centrifugation speed of 39.
09 rpm for 2.
57 min resulted in production of soft chhana with minimum hardness value (2.
054 N).
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