Method of preparation of channa

METHOD OF PREPARATION OF CHANNA

Apparaturs required

  • Stainless steel vessel, stirrers, balance muslin cloth, funnel container for whey.

Procedure / Method of Preparation

  • Channa is usually prepared by mixing old channa whey with boiling hot milk. The dilution with whey also contributes to make a smooth coagulum, which is considered desirable for making many Bengali sweets. For channa production, cow milk is preferred since it yields a soft bodied and smooth textured product. Both these characteristics are suitable for production of high-grade channa sweets. Channa from buffalo milk has a slightly hard body, a greasy and coarse texture, and does not produce good quality channa sweets. In order to obtain a desirable body and texture in channa the pH of coagulation should be around 5.4, the temperature of coagulation is above 80oC and the time in which coagulation is effected should be less than a minute. The satisfactory strength of the coagulating acid solution is 1-2 per cent. The acids commonly used for coagulation are lactic and citric acids. Lactic acid group consists of chemical lactic acid or sour whey whereas the citric acid group consists of chemical citric acid or limejuice. While lactic acid tends to produce a granular product, citric acid produces a pasty one. Commercial manufacturers generally use sour whey for economic reasons. Weigh the empty container.
  • Milk is taken in container and weighed again. The difference in weights furnishes weight of milk taken. Milk is brought to boiling point and 5% citric acid solution is added with simultaneous agitation. Curdling should be effected in 1-2 minutes and sufficient amount of acid should be added to precipitate all proteins.
  • Contents of vessel emptied over a piece of muslin cloth fixed on to a funnel. Whey is then collected is a pre weighed container. No pressure is applied and Channa is transferred to butter paper, weighed and cold stored. Yield of channa from cow milk is 16-18% and buffalo milk is 22-24%.
Last modified: Monday, 16 April 2012, 8:43 AM