The presence of colostrum in milk lead to ....... body and texture defect in chhana:

Question

Following steps are involved in the preparation of ..........
A. Reception of buffalo milk
B. Pre-heating and filtration (35–40°C)
C. Standardization (5.5 to 6% fat and 9% SNF)
D. Open pan condensing till obtaining pindi type khoa
E. Heat pindi khoa
F. Addition of sugar (@30% of khoa or 6% of milk)
G. Kneading of sugar with a wooden kneader (60°C)

Answer 1

Due to its high protein content, colostrum milk produces chhana with a pasty consistency, rendering it unsuitable for traditional sweets. Therefore, milk must be screened for colostrum prior to processing.

Firm 2	Cooperate	Compete
Firm 1	5, 5	0, 10
Compete	10,0	2, 2

The presence of colostrum in milk lead to ....... body and texture defect in chhana:

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The Correct Option is A

Solution and Explanation

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