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Methods of chhana making from Jamunapari and Barbari goat milk using different combinations of coagulant, concentration and temperature were standardized. The chhana thus prepared was subjected to sensory evaluation by a panel of judges. Jamunapari milk chhana elicited a higher score for colour than Barbari milk chhana. Lactic acid had the most pronounced effect. Coagulants in concentrations of...
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