Effects of Coagulants on the Chemical Composition and Product Quality of Churpi
AbstractChurpi is an indigenous product of Nepal, Eastern India and Bhutan and is a dried hard coagulated casein product, often called hard cheese and used as a nutritious masticatory food item. It is a light yellowish to dark, cubical or cylindrical block, faintly sweet but distinctly smoky with a hard and compact body. The milk was standardized to fat: solid not-fat (SNF) ratio of 1 : 8.7 and heated to 70OC. Then it wascoagulated with 1, 2 and 3 percent each of lactic and tartaric acid. The whey was drained immediately after coagulation, by filtering through a muslin cloth. The curd was cooked for 20 minutes, wrapped in muslin cloth, pressed overnight and was dried over fireplace for a week and then at room temperature for about 40 days. The moisture content was decreased as the concentration of coagulants in bothe cases was increased Churpt prepared by using 23 percet each of lactic and tartaric acid had the highest fat retention, and protein retention was highest when prepared by using I percent lactic acid followed by 3 percent and 2 percent lacric acid, and it was highest by using 2 percent tartaric acid followed by I percent and 3 percent. The lactose did not vary much. The total solid loss in whey was increased as concentration of coagulants increased. From the sensory analysis results the product prepared by coagulating milk with 2 percent each of lactic and tartaric acid can be taken as acceptable product.
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