Question

Good quality of chhana can be obtained from cow milk when it is coagulated at ........ temperature:

• A. 78°C
• B. 80°C
• C. 82°C
• D. 84°C

Hint:

Monitor coagulation temperatures closely to ensure consistent quality in chhana production.

Answer 1

The Correct Option is C

For optimal high-quality chhana, cow milk coagulates best at 82°C. This temperature facilitates the formation of a uniform casein protein matrix, producing chhana with a soft, smooth texture ideal for sweets such as rasgulla and sandesh.