Effect of milk composition on sensory attributes and instrumental properties of Indian Cottage Cheese (Chhana)

Purba Chakraborty; U.S. Shivhare; Santanu Basu

doi:10.1016/j.nfs.2021.02.002

Effect of milk composition on sensory attributes and instrumental properties of Indian Cottage Cheese (Chhana)

Purba Chakraborty
, U.S. Shivhare
, Santanu Basu

Department of Molecular Sciences

Publication: Contribution to journal › Journal article › peer-review

2 Downloads

Abstract

This study investigated the effect of milk composition (cow-, buffalo-, and mixed- milk) on color, textural, rheological, microstructural and sensorial attributes of chhana (Indian cottage cheese). Principle component analysis and cluster analysis were used to correlate the quality attributes. Instrumental properties and sensorial descriptors for chhana that contributed most to the textural and sensory attributes were identified. Chhana containing 100% and 75% cow milk were found to have similar sensory attributes whereas chhana containing 100% and 75% buffalo milk had similar mechanical attributes.

Original language	English
Pages (from-to)	8-16
Number of pages	9
Journal	NFS Journal
Volume	23
DOIs	https://doi.org/10.1016/j.nfs.2021.02.002
Publication status	Published - 2021

Keywords

Quantitative descriptive sensory analysis
Principal component analysis
Cluster analysis
Chhana

Access to Document

10.1016/j.nfs.2021.02.002

FulltextFinal published version, 1.83 MBLicence: CC BY-NC-ND

Cite this

@article{1476bf7c13a547bcb5926a85c55559d9,

title = "Effect of milk composition on sensory attributes and instrumental properties of Indian Cottage Cheese (Chhana)",

abstract = "This study investigated the effect of milk composition (cow-, buffalo-, and mixed- milk) on color, textural, rheological, microstructural and sensorial attributes of chhana (Indian cottage cheese). Principle component analysis and cluster analysis were used to correlate the quality attributes. Instrumental properties and sensorial descriptors for chhana that contributed most to the textural and sensory attributes were identified. Chhana containing 100\% and 75\% cow milk were found to have similar sensory attributes whereas chhana containing 100\% and 75\% buffalo milk had similar mechanical attributes.",

keywords = "Quantitative descriptive sensory analysis, Principal component analysis, Cluster analysis, Chhana, Quantitative descriptive sensory analysis, Principal component analysis, Cluster analysis, Chhana",

author = "Purba Chakraborty and U.S. Shivhare and Santanu Basu",

year = "2021",

doi = "10.1016/j.nfs.2021.02.002",

language = "English",

volume = "23",

pages = "8--16",

journal = "NFS Journal",

issn = "2352-3646",

publisher = "Elsevier GmbH",

}

TY - JOUR

T1 - Effect of milk composition on sensory attributes and instrumental properties of Indian Cottage Cheese (Chhana)

AU - Chakraborty, Purba

AU - Shivhare, U.S.

AU - Basu, Santanu

PY - 2021

Y1 - 2021

N2 - This study investigated the effect of milk composition (cow-, buffalo-, and mixed- milk) on color, textural, rheological, microstructural and sensorial attributes of chhana (Indian cottage cheese). Principle component analysis and cluster analysis were used to correlate the quality attributes. Instrumental properties and sensorial descriptors for chhana that contributed most to the textural and sensory attributes were identified. Chhana containing 100% and 75% cow milk were found to have similar sensory attributes whereas chhana containing 100% and 75% buffalo milk had similar mechanical attributes.

AB - This study investigated the effect of milk composition (cow-, buffalo-, and mixed- milk) on color, textural, rheological, microstructural and sensorial attributes of chhana (Indian cottage cheese). Principle component analysis and cluster analysis were used to correlate the quality attributes. Instrumental properties and sensorial descriptors for chhana that contributed most to the textural and sensory attributes were identified. Chhana containing 100% and 75% cow milk were found to have similar sensory attributes whereas chhana containing 100% and 75% buffalo milk had similar mechanical attributes.

KW - Quantitative descriptive sensory analysis

KW - Principal component analysis

KW - Cluster analysis

KW - Chhana

KW - Quantitative descriptive sensory analysis

KW - Principal component analysis

KW - Cluster analysis

KW - Chhana

UR - https://res.slu.se/id/publ/112618

U2 - 10.1016/j.nfs.2021.02.002

DO - 10.1016/j.nfs.2021.02.002

M3 - Journal article

SN - 2352-3646

VL - 23

SP - 8

EP - 16

JO - NFS Journal

JF - NFS Journal

ER -

Effect of milk composition on sensory attributes and instrumental properties of Indian Cottage Cheese (Chhana)

Abstract

Keywords

Access to Document

Other files and links

Cite this