Indian Dairy AssociationIDA

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Jui lodh
Management Trainee (QA), Prabhat Dairy Limited Ahmednagar, Maharastra – 431701
juilodh2009@gmail.com		D.C. Sen
Professor and Head (Retd.), Department of Dairy Technology, W.B. University of Animal & Fishery, Sciences, Mohanpur Campus, Nadia, West Bengal
drdcsen@rediffmail.com
Avneet Rajoria
Food Safety Consultant, 154 Sector-7, Urban Estate, Karnal-132 001 (Haryana)
arajoria123@rediffmail.com

ABSTRACT

Good quality chhanabara can be prepared from cow milk chhana with 15% whole wheat flour and 5% cane sugar (both added by weight of chhana) followed by deep frying of dough balls in vegetable oil (preferably in RBO) at 60-110o C/2 min, 110-130o C/4 min, 130- 170o C/4 min, 170-200o C/3 min and 200-220o C/2 min. Control of this kind of heating operation is the most sensitive step in chhanabara making. Little variation of these timetemperature combinations would adversely influence the color and appearance, flavor, body and texture and overall acceptability of the end product.
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