Comparison of Chamcham manufactured from cow milk and buffalo milk

This experiment was conducted to study quality of Chamcham manufactured from cow milk and to compare it with Chamcham manufactured from buffalo milk and mixture of cow and buffalo milk. Three types of Chamcham were prepared from cow milk(A), buffalo milk(B) and 50% cow +50% buffalo milk(C).In this experiment the quality of prepared Chamcham were evaluated with the help of chemical test. The moisture, total solids, protein, fat, ash and carbohydrate contents of cow milk and buffalo milk Chamcham were showed significant differences (p<0.01) except acidity and pH content. Results showed that chamcham manufactured from buffalo milk was superior to that of cow milk chamcham and 50% cow + 50% buffalo milk chamcham.


Issue Date:
2012
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/209331
Published in:
Journal of the Bangladesh Agricultural University, Volume 10, Number 2
Page range:
255-260
Total Pages:
6




 Record created 2017-04-01, last modified 2017-08-28

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