OPTIMISATION OF MILK FAT CONTENT AND COAGULATION TEMPERATURE OF CHHURPI BASED ON SENSORY ATTRIBUTES

Abstract

Chhurpi was prepared by the method as obtain from survey of local factories of Hetauda, the skim milk (cow) was then heated to 95 ˚C, and the whole milk was mixed to maintain the fat percentage, to formulate chhurpi, Design Expert® version 13 D-optimal design was used. The fat percentage was varied between 0.5 and 1.5 percent for optimization and coagulated at different temperatures, between 70˚C and 90˚C to find the yield. The samples were subjected to sensory by quality scoring method and data were analyzed by two-way ANOVA (no blocking) using Genstat and means were compared using LSD at 5% level of significance. From sensory evaluation, formation H (1.032% fat) chhurpi was found to be significantly (p<0.05) superior in sensory quality and the moisture, crude protein, crude fat, ash, acidity, pH, Lactose of the best formulation was found to be 10.63%, 62.88%, 16.21%, 4.83%, 0.63%, 4.1%, 16.03% respectively. Whereas, for control sample moisture, crude protein, crude fat, ash, acidity, pH, Lactose of the best formulation was found to be 11.38%, 71.62%, 5.39%, 5.47%, 0.53%, 4.35%, 17.09% respectively. At the 5% level of significance, the best product differed substantially from the control in terms of fat, lactose and protein, but not in terms of moisture, pH, acidity, or ash. The chhurpi contains 1.19×102 CFU/g of yeast and mold. Higher yield was obtained at temperature near 80°C (78.5˚C). 100 g of chhurpi gives about 419.41 Kcal energy and cost Rs. 152.4.