296 Chapter 11
should contain no more than 70% moisture,
and the milk fat content should not be less
than 50% of the dry matter. Skim milk chhana
is the product obtained from cow or buffalo
skim milk by precipitation with sour milk,
lactic acid, or citric acid; it should not contain
more than 70% moisture, and the milk fat
content of the product should not exceed
13% of the dry matter.
Chhana Cheese Process: Figure 11.5
illustrates the sequence of steps in the manu-
facture of chhana. The fi gure also shows the
relationship among queso blanco, paneer,
and chhana.gentle stirring. The hot curd is drier than
ricotta cheese. It is then ground into a smooth
dough - like material for use in confectionery.
Process improvements have been accom-
plished by the use of ultrafi ltration technol-
ogy in ricotta cheese manufacture.
Chhana Cheese: Chhana is a ricotta - like
product in the Indian subcontinent. It is
obtained from hot milk by direct acidifi ca-
tion. According to Indian Pure Foods Act
(Aneja et al, 2002 ), chhana is defi ned as a
product obtained from cow or buffalo milk
or a combination thereof by precipitation
with sour milk, lactic acid, or citric acid; it
Figure 11.5. Flow sheet diagram for the manufacture of chhana, paneer, and queso blanco.
Milk standardized to protein-fat ratio
of 1 .2Heat treatment-85 C for 5 minutesCoagulation tank-
Add 1% citric acid to drop pH to 5.2-
5.4Hold for 10-15 minutes for curd to
settle. Drain whey.Cheese CurdWheyAdd saltFill hoops
and PressQUESO
BLANCOFill hoops
and PressImmerse cheese
blocks in cold
waterPANEERTransfer curd to
cloth bag and
drain wheyCHHANA