Question

The moisture content and yield of chhana made with citric acid are usually

• A. 55--88% and 24--25%
• B. 65--67% and 17--18%
• C. 65--67% and 24--25%
• D. 55--58% and 17--18%

Hint:

Standard cow milk chhana made for rasgulla preparation requires a high moisture content of 65--67% to ensure the sweets develop a soft, porous, and spongy texture.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Chhana is an acid-coagulated product obtained from hot milk, used as a base for sweets such as Rasgulla and Sandesh.
The moisture content and yield of chhana are influenced by the type of milk (cow vs. buffalo), fat content, coagulation temperature, and the choice of acidulant.

Step 2: Detailed Explanation:
When cow milk is coagulated using a 1--2% citric acid solution at approximately 80$^{\circ}$C, the resulting curd has characteristic physical properties.
Under these standard conditions, cow milk chhana typically has a moisture content of 65--67%.
The yield obtained from cow milk with a standard fat content of 4--4.5% is normally 17--18%.
If buffalo milk is used, the yield is higher (around 22--24%) due to higher total solids, but the moisture content is lower, resulting in a harder and more greasy texture that is less suitable for rasgulla making.
Citric acid is the preferred acidulant because it yields a soft, cohesive, and spongy chhana with a desirable sweet-acid flavor.
The other options listed do not reflect these standard compositions:
55--58% moisture represents a dry, hard curd, while a 24--25% yield is not typically achievable from cow milk under standard conditions.

Step 3: Final Answer:
Therefore, the standard moisture content and yield of cow milk chhana made with citric acid are 65--67% and 17--18%, respectively.