International Journal of Livestock Research eISSN : 2277-1964 NAAS Score -5.36 Vol 8 (09) Sep ’18 Hosted@www.ijlr.org DOI 10.5455/ijlr.20170919080908 Page278 Original Research Effect of Coagulants on Quality of Cow Milk Chhana and Chhana Podo Supplemented with Non-Dairy Ingredients S. S. Bankar, M. Raziuddin 1 * and P. N. Zanjad Department of Livestock Products Technology, COVAS, Parbhani, Maharashtra, INDIA 1 Department of Livestock Products Technology, COVAS, Udgir, Maharashtra, INDIA *Corresponding author: dr_razi@rediffmail.com Rec. Date: Sep 19, 2017 08:09 Accept Date: Apr 12, 2018 01:00 DOI 10.5455/ijlr.20170919080908 Abstract The study was undertaken to investigate the effect of two different coagulants (citric acid and lactic acid, used in 1and 2 % solution) on sensory quality, yield and total solids recovery of chhana. Chhana podo supplemented with non-dairy ingredients (suji 5 %, maida 5 % and combination of suji 2.5 % and maida 2.5 %) on sensory and physico-chemical attributes. The study revealed that, colour and appearance and overall acceptability of chhana made with 1 % citric acid and 2 % lactic acid solution recorded significantly (P<0.05) higher scores. The sensory scores for body and texture of chhana recorded significantly (P<0.05) highest for 1 and 2 % lactic acid solution as compared to 1 and 2 % citric acid solution. However, 1% citric acid solution as coagulant recorded significantly (P<0.05) highest yield observed for chhana followed by 2 % lactic acid. Further, chhana made with citric acid and lactic acid recorded significantly highest fat and total solids recovery. The chhana made by 1 % citric acid and 2 % lactic acid solution recorded highest fat and total solids recovery. Chhana podo prepared by 2 % citric acid solution with incorporation of 2.5 % suji and 2.5 % maida in combination recorded significantly higher scores for all the sensory attributes as compare to other non-dairy ingredients. On the basis of observations it is concluded that, among different coagulants 2 % lactic acid was found suitable for chhana as well as incorporation of 2.5 % suji and 2.5 % maida in combination of chhana podo was found appropriate. Key words: Coagulants, Chhana Podo, Sensory Quality How to cite: Bankar, S., Raziuddin, M., & Zanjad, P. (2018). Effect of Coagulants on Quality of Cow Milk Chhana and Chhana Podo Supplemented with Non Dairy Ingredients. International Journal of Livestock Research, 8(9), 278-284. doi: 10.5455/ijlr.20170919080908 Introduction Chhana refers to the milk solids obtained by the acid coagulation of boiled hot whole milk and subsequent drainage of whey. It is an indigenous milk product of Indian origin which is being produced throughout the year in the country on large scale and serves as base material for a large variety of Indian sweetmeats