The chemical composition of chhana is influenced by the type of milk, fat level in milk, temperature of heating, condition employed for coagulation of milk, draining of whey and moisture content in the finished product. The amount of whey removed and the fat loss in the whey indirectly affect the composition of chhana. A comparative chemical composition of chhana made from cow and buffalo milk is presented in table.
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| Typical chemical composition of chhana |
Production of chhana involves coagulation of casein along with entrapped fat and colloidal and water soluble components of milk (in proportion to the serum retained such as lactose, whey proteins, minerals and vitamins) by addition of a suitable coagulant to hot milk, followed by draining of whey from the coagulated curd. Chhana contains fairly high level of fat and proteins as well as some minerals. It is also a good source of fat-soluble vitamins A, D, E and K. So, its nutritive value is fairly high. Its nutritive value is further enhanced due to the entrapment of whey proteins that are rich sources of essential amino acids. The nutritive value of chhana is presented in table.
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| Nutritive value chhana and casein |
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