42:
786:
777:, and is low in sugar. Chhena produced from cows milk is 'light yellow in colour, has a moist surface, soft body and smooth texture', while chhena produced from buffalo milk in comparison is 'whitish in colour'. Chhena made from these milk sources has a 'sweetish, mildly acidic taste'. Production in higher temperatures results in a cheese that is grainy and hard, while lower temperatures produce a product which is sticky, and dries slowly. Chhena typically is bland in taste and has an easily malleable texture. Experiments have been conducted to try to utilise chhena in the manufacturing of other products, including a spread consisting of finely processed chhena, butter and salt.
742:
607:
165:
854:
349:
516:
440:, one of the medieval Indian cooking texts, was written during the reign of King Somesvara III in the 12th century. The Manasollasa details souring milk and draining the curds to make chhena and using them as a base for sweets. The text goes on to stipulate mixing the cheese with rice flour and shaping it into various balls, and then
408:) and creepers like putika with coagulating enzymes, "as well as Dadhanvat, a cheeselike substance made with and without pores". According to Catherine Donnelly, these plant substances may have contained rennet-like enzymes and notes that the "Vedas may include some of the earliest known references to rennet-coagulated cheeses".
594:
cloth. The pressing of the resulting curd mostly relies on gravity to separate it from the whey, but weighted boards can also be used to speed up the process. The longer the chhena is drained, the firmer the resulting final product becomes. Chhena is typically made in a small-scale batch process, but
589:
The cheese is prepared by first boiling the chosen milk for 10 minutes, and then introducing an acid or aged acidic whey from a prior batch when the milk has slightly cooled at 75–80 degrees
Celsius. Following this step, the whey separates and floats to the top of the pan. The whey is then removed by
837:
in 67% of chhena based sweet samples in
Kolkata. E. coli in chhena-based products is resultant from 'unsanitary production, handling, storage and transportation', and is prominent in softer sweets as they have less sugar to preserve the cheese base and higher amounts of moisture. These products are
801:
bacteria are not destroyed in the boiling process' in the manufacturing of chhena, which is a significant problem. The tropical climate and high humidity of India also contribute to the short shelf life of the products. Refrigeration makes a significant difference to the shelf life of the product,
339:
Sahu and Das conducted a study of milk consumption in India and found that 6% of milk produced in India is used in the chhena production process. It is closely related to paneer cheese as they both share a similar production process, but it is kneaded when it is still warm in the manufacturing
749:
The consistency of the finished cheese product has been shown to differ depending on the method utilised to create the cheese. Levels of milk fats under 4% create 'hard and rubbery' chhena, whilst levels over 5% result in greasy properties in the products created from it. Buffalo milk in the
582:, utilising a method similar to ricotta cheese production. The Food Safety and Standards Regulation of India states that chhena is to be made from cow or buffalo milk, or a blend of both milks, and the coagulation can be completed with 'sour milk, or lactic or citric acid'. Aged acidic
802:
but it is quite uncommon and not readily available. Unsuccessful studies were carried out by
Agrawal, Sandey, and Sinha in turning the chhena into powder to preserve it as a dried good and prolong its shelf life, as the reconstituted product was unsuitable for use.
531:
to manufacturers. Batch methods of production are utilised by smaller producers, with their methods and resulting products having different characteristics and flavours compared to commercially produced products. The most popular product produced with chhena is
327:
milk. In India, it is a legal requirement for Chhena to have no more than 70% of moisture content, and 50% of milk fat in dry material The production of chhena in India was estimated to be 200,000 tonnes annually in 2009. Production is highest in the state of
507:
has long been associated with the production of chhena-based products. It is traditional for
Bengalis to end a meal with a sweet, which is known as 'madhurena samapayet'. Today, some traditional sweet makers such as Annapurna Bhandar in
754:'. It is also possible to produce chhena with soy milk, with favourable results achieved in a blend with 75% cow's milk added. Milk composition and milking season also have a significant impact on the quality of the chhena produced.
937:
Amitraj, K, Khamrui, K, Devaraja, HC, & Mandal, S 2016, 'Optimisation of ingredients for a low-fat, Chhana-based dairy spread using response surface methodology' International
Journal of Dairy Technology, vol. 69, no. 3, p.
1576:
Chakraborty, P, Singh, T, Shivhare, US, Basu, S, & Chakraborty, P 2020, 'Understanding the effect of milk composition and milking season on quality characteristics of chhana.' Journal of
Texture Studies, vol. 1, no. 12, p.
1553:
Chakraborty, P, Singh, T, Shivhare, US, Basu, S, & Chakraborty, P 2020, 'Understanding the effect of milk composition and milking season on quality characteristics of chhana.' Journal of
Texture Studies, vol. 1, no. 12, p.
750:
production process of chhena on average tends to create a larger amount of the cheese product compared to cow's milk. However, if it is not mixed with cow's milk the result is often 'hard, chewy, rubbery', with an 'uneven
1589:
Agrawal, A.K, Sandey, K.K & Sinha, G 2015, 'Drying of Chhana using Solar Energy: Physical and
Thermal Properties of Dried Chhana', International Journal of Engineering Research & Technology, vol. 3, no. 20,
1683:
Maity, T, Kumar, R, & Misra, A 2010, 'Prevalence of
Enteropathogenic Escherichia coli Isolated from Chhana Based Indian Sweets in Relation to Public Health', Indian Journal of Microbiology, vol. 50, no. 4, p.
1673:
Maity, T, Kumar, R, & Misra, A 2010, 'Prevalence of
Enteropathogenic Escherichia coli Isolated from Chhana Based Indian Sweets in Relation to Public Health', Indian Journal of Microbiology, vol. 50, no. 4, p.
721:, otherwise the created products may have undesirable qualities and become not suitable for consumption. Three million tonnes of whey is produced each year in the chhena production process and it is typically
1001:
Sahu and Das (as cited in Kumar, J & Gupta, V. K. & Kumar, S & Kumar, S 2015, 'Effect of coagulants on the quality of chhana and rasogolla obtained from admixture of buffalo milk and butter milk,
1380:
Jindal, A., Shoree, M., Shukla, F. and Singh, B. 2004, Studies on the use of chhana and paneer whey in the preparation of puras (pancakes), International Journal of Dairy Technology, vol. 57, no. 4, pp.
1599:
Kulkarni 1984 (as cited in Jat, BS, Jha, A, Jafri, M, Rai, DC, & Gautam, AK 2014, 'Development of a Process for Manufacture of the Shelf-Stable Chhana Roll and Its Physicochemical Properties',
1628:
De 1980 (as cited in Jat, BS, Jha, A, Jafri, M, Rai, DC, & Gautam, AK 2014, 'Development of a Process for Manufacture of the Shelf-Stable Chhana Roll and Its Physicochemical Properties',
461:
may have introduced the technique of "breaking" milk with acid to Bengal in the 17th century. Chhena was not widely made or utilised in India before the arrival of the Portuguese in 1517 in
550:
are actively reshaping the Indian cheese industry. Traditional producers of chhena-based products are under pressure from foreign countries such as the United States of America seeking
1563:
Akther, S, & Shahriar, S, & Alam, Md & Matin, A, & Sarwar, N 2017, 'Comparative studies on the quality of sandesh from cow milk chhana with soy-milk chhana addition'.
1319:
Akther, S, & Shahriar, S, & Alam, Md & Matin, A, & Sarwar, N 2017, 'Comparative studies on the quality of sandesh from cow milk chhana with soy-milk chhana addition'.
1407:
Kumar, J & Gupta, V. K. & Kumar, S & Kumar, S 2015, 'Effect of coagulants on the quality of chhana and rasogolla obtained from admixture of buffalo milk and butter milk,
570:
are fiercely opposed to liberalisation of the dairy sector, as they fear job losses and the collapse of small industry which still produces traditional dairy products like chhena.
1268:
Minz, PS & Singh, RRB 2016, 'Modernization of Manufacturing Process for Traditional Indian Dairy Products', Modernization of Traditional Food Processes and Products, pp. 162
1615:
Jat, BS, Jha, A, Jafri, M, Rai, DC, & Gautam, AK 2014, 'Development of a Process for Manufacture of the Shelf-Stable Chhana Roll and Its Physicochemical Properties',
1332:
Jat, BS, Jha, A, Jafri, M, Rai, DC, & Gautam, AK 2014, 'Development of a Process for Manufacture of the Shelf-Stable Chhana Roll and Its Physicochemical Properties',
1172:
People during the Kusana and Saka Satavahana periods (AD75–300) used to consume a solid mass, whose description seems to the earliest reference to the present day paneer
717:
would be able to consume the beverages. The whey can also be used to make puras, otherwise known as pancakes. The whey must be of high quality and handled
558:
become more popular. Producers argue that they would not be able to compete with international dairy firms as they would have to comply with stricter
1478:
The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh
1279:
The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh
586:
from previous batches can also be substituted in the coagulation process to prevent waste of ingredients and streamline the production process.
817:
of products in the pursuit of increasing profits or selling base ingredients that are below accepted standards. Chhena can be adulterated with
1345:
Bhushi, K 2018, 'Farm to fingers : the culture and politics of food in contemporary India', Cambridge University Press, Cambridge, p. 1
1040:
Daniyal, S 2015, Who deserves credit for the rasgulla? Bengalis, Odiyas...or the Portuguese?, Scroll.in, August 4, viewed 12 November 2020,
1515:
Jefferson, MT 2020, 'Valorization of Sour Milk to Form Bioplastics: Friend or Foe?' Journal of Chemical Education, vol. 97, no. 4, pp. 1075
686:
concerns domestically regarding food security for the wider population, as segments of the population struggle with rising food prices and
693:
Nutritious beverages can be created from the whey that is typically discarded in the production process of chhena by fermenting it with
450:, BN Mathur wrote that the earliest evidence of a heat-acid coagulated milk product in India can be traced to 75–300 CE. Sunil Kumar
1502:
Menghwar, D.R, Bhutto, S.A & Ahmed, T 2019, 'Quantitative Studies on Chhana (soft cheese) prepared from cow and buffalo milk',
1437:
Menghwar, D.R, Bhutto, S.A & Ahmed, T 2019, 'Quantitative Studies on Chhana (soft cheese) prepared from cow and buffalo milk',
982:
History of Soybeans and Soyfoods in South Asia / Indian Subcontinent (1656–2010): Extensively Annotated Bibliography and Sourcebook
41:
1425:
Park, Y.W., Haenlein, G.F.W. and Wendorff, W.L 2017, Handbook of milk of non-bovine mammals, John Wiley & Sons, Hoboken, NJ
793:
Without adequate cold storage and safe handling, chhena spoils easily due to its high moisture content. Kulkarni states that '
473:
to the adherents of Hinduism and continues to this day. Before the arrival of the Portuguese in Bengal, sweets were made with
1250:
989:
1183:
1017:
Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat's Milk, and More; Recipes for 100 Favorite Cheeses
536:, a dessert. In recent times, chhena products have become a niche, competing with introduced foreign foods and desserts.
647:
458:
267:
1229:
923:
900:
578:
India's yearly production of chhena is estimated to be 200,000 tonnes as of 2004. Traditionally, chhena is made in a
551:
1531:
Saha, P 2017, 'Evaluation of quality and stability of chhana whey beverage fermented with lactic acid bacteria',
416:
milk for making sweets using plants and roots. According to the text, buffalo milk was coagulated using roots of
1753:
965:
400:(2016), mentions that Vedic literature refers to cheese production made with the aid of barks of palash tree (
1696:"Development of a Process for Manufacture of the Shelf-Stable Chhana Roll and Its Physicochemical Properties"
785:
1099:
Sen, C. T 2014, Feasts and Fasts: A History of Food in India, Reaktion Books, London, United Kingdom, p. 145
1090:
Sen, C. T 2014, Feasts and Fasts: A History of Food in India, Reaktion Books, London, United Kingdom, p. 139
682:
which presents future innovation opportunities for the technology sector of India. However, this has raised
1743:
1028:
Sen, C. T 2014, Feasts and Fasts: A History of Food in India, Reaktion Books, London, United Kingdom, p. 43
485:
for the Portuguese, which inspired chhena. Thus, according to this theory, Indian acid-set cheeses such as
340:
process. The result is a cheese with a 'smooth, whipped-cream consistency', unlike paneer, which is firm.
698:
512:
continue to make fresh chhena in their stores as a base for their products with locally sourced milk.
1748:
829:. Improper handling of chhena, and the products that it has been made from, have been proven to also
489:
and chhena were first prepared in Bengal, under Portuguese influence. A type of smoked cheese called
805:
Bladholm writes that chhena cheese-based sweets should be 'refrigerated and eaten within 2–3 days'.
1758:
1738:
659:
618:
In the case of sweet production, the cheese is drained, kneaded on a wooden board and mixed with
533:
305:
187:
168:
364:, contain a reference to 'dadhanvat', which has been translated as referencing an 'abundance of
1544:
Food Safety and Standards Regulation (as cited in Kumar, Gupta, Kumar & Kumar 2015 p. 1736)
839:
280:
1694:
Jat, Balraj Singh; Jha, Alok; Jafri, Mahwash; Rai, Dinesh Chandra; Gautam, Anuj Kumar (2014).
1763:
794:
421:
722:
702:
8:
726:
714:
405:
209:
65:
1184:
https://sites.google.com/site/vairavisca/Home/creations/manasollasa-dishes%7CManasollasa
741:
1657:
Press Trust of India 1998, 'Strict quality control must to avoid more food disasters',
1641:
Press Trust of India 1998, 'Strict quality control must to avoid more food disasters',
1359:
Srivastava, S 2020, 'Dairy Farmers Stymie India's Bilateral Trade Deal With U.S., EU',
1158:
1133:
523:
In the 1990s, chhena was largely produced in country milk sheds by farmers and sent by
393:
116:
1462:
Hui, Y.H, N 2007, Handbook of Food Products Manufacturing, Wiley, Hoboken, N.J, p. 639
833:
products made from it. A study by Maity, Jumar and Misra (2011) found the presence of
789:
Counter of Dagdusheth Halwai, a popular sweets shop which sells chhena-based products.
493:
was introduced by the Portuguese in Bengal, which is distinct from chenna and paneer.
1246:
1225:
1163:
985:
961:
919:
896:
1453:
Hui, Y.H. 2007, Handbook of Food Products Manufacturing, Wiley, Hoboken, N.J, p. 639
1393:
Hui, Y.H. 2007, Handbook of Food Products Manufacturing, Wiley, Hoboken, N.J, p. 640
1707:
1153:
1145:
1066:
834:
694:
429:
401:
200:
1211:
O'Brien, C 2013, The Penguin Food Guide to India, Penguin Books Limited, New Delhi
412:
text dated to the 10th century gives two recipes for coagulated cheeses made from
1110:
872:
810:
806:
446:
433:
228:
205:
826:
567:
539:
528:
478:
1149:
1733:
1727:
830:
675:
643:
623:
600:
547:
543:
497:
490:
413:
377:
329:
285:
255:
243:
213:
1167:
758:
751:
718:
687:
670:, chhana balushahi, and khorma/belgrami. Chhena has also been blended with
251:
142:
1243:
Ethnic Fermented Foods and Beverages of India: Science History and Culture
859:
798:
710:
678:
spreadable cheese. The chhena production process can be used to create a
554:
with the Indian government, especially as European-style cheeses such as
441:
437:
333:
293:
289:
224:
83:
428:. In the second recipe, buffalo milk was coagulated with Indian mallow (
1712:
1695:
1195:
Wahab, A 2020, 'A brief introduction to Bengal's Gastronomic History',
960:. Rome: Food and Agriculture Organization of the United Nations. 1990.
814:
679:
563:
559:
555:
316:
312:
774:
770:
730:
667:
627:
611:
606:
509:
301:
263:
102:
1308:
The technology of traditional milk products in developing countries,
958:
The Technology of traditional milk products in developing countries
822:
761:', and varies from smooth, pasty to crumbly. Chhena is composed of
663:
655:
639:
631:
417:
361:
324:
259:
247:
20:
766:
706:
651:
635:
596:
369:
94:
818:
683:
642:
process. The chhena is then rolled into balls ready for use in
591:
579:
501:
486:
482:
466:
462:
389:
381:
373:
320:
297:
239:
232:
217:
164:
55:
1306:
Food and Agriculture Organisation of the United Nations 1990,
1200:
454:. interpret this product as the present-day paneer or chhena.
1364:
671:
619:
504:
470:
357:
348:
1662:
1646:
1295:
1222:
India: Food and Cooking: The Ultimate Book on Indian Cuisine
1132:
Kumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib (2011).
853:
867:
583:
566:
standards, which would vastly inflate costs of production.
524:
474:
385:
365:
220:
148:
135:
122:
75:
515:
1585:
1583:
1290:
Ghosh, T 2018, 'Families in Food: Sugar Highs and Lows',
762:
595:
it is possible to make it with a continuous process like
129:
1493:, Oxford University Press, Boston, Massachusetts, p. 580
733:
as it has a high amount of organic matter in its mass.
238:
Chhena is pressed and may be further processed to make
1580:
1041:
424:); the soft cheese produced in this manner was called
813:
do not have the power to prosecute those engaging in
481:
which was solidified. Bengalis learnt how to prepare
1131:
849:
590:sieving the resulting curd, the chhena, through a
308:. For the sweets, mostly cow milk chhena is used.
1480:, St. Martin's Publishing Group, New York, p. 180
1281:, St. Martin's Publishing Group, New York, p. 181
352:The Four Vedas, the oldest scriptures of Hinduism
1725:
1134:"Paneer—An Indian soft cheese variant: a review"
821:by dishonest manufacturers, which can result in
469:, particularly as the curdling of cow's milk is
500:makers known as 'moira'/'moyra' in Bengal. The
332:, while consumption is highest in the state of
1693:
757:Chhena typically has a texture like 'whipped
368:'. Chitra Banerji states that in the life of
519:Sandesh, the most popular chhena-based sweet
1700:Journal of Food Processing and Preservation
1630:Journal of Food Processing and Preservation
1617:Journal of Food Processing and Preservation
1601:Journal of Food Processing and Preservation
1334:Journal of Food Processing and Preservation
1019:, Storey Publishing, North Adams, MA, p. 87
496:Chhena cheese-based sweets were created by
916:Sanjeev Kapoor's No-oil Vegetarian Cooking
436:) and was made into balls for sweets. The
46:Chhena formed into balls to make rosogolla
40:
1711:
1157:
729:, where it is a substantial problem as a
16:Type of cheese curds originating in India
1661:, September 7, viewed 12 November 2020,
1645:, September 7, viewed 12 November 2020,
1533:Asian Journal of Dairy and Food Research
1491:The Oxford Companion to Sugar and Sweets
1121:. Indian Dairy Science Association: 281.
1064:
910:
908:
784:
740:
605:
514:
347:
1363:, October 27, viewed 12 November 2020,
1199:, February 24, viewed 21 October 2020,
444:to make sweets. Based on texts such as
1726:
1527:
1525:
1523:
1521:
1472:
1470:
1468:
1449:
1447:
1409:Journal of Food Science and Technology
1376:
1374:
1372:
1355:
1353:
1351:
1264:
1262:
1241:Tamang, Jyoti Prakash (2 March 2020).
1240:
1138:Journal of Food Science and Technology
1004:Journal of Food Science and Technology
654:that use chhena as their base include
186:
1611:
1609:
1433:
1431:
1421:
1419:
1417:
1403:
1401:
1399:
1389:
1387:
905:
809:is a significant issue in India, but
701:NCDC-74 and Yoghurt culture YC-470".
199:
1036:
1034:
952:
950:
948:
946:
944:
933:
931:
885:
745:Chhena Toast, a popular savoury dish
1518:
1465:
1444:
1369:
1348:
1300:
1259:
1108:
842:and are produced on a small scale.
268:sweets from the Indian subcontinent
13:
1687:
1606:
1428:
1414:
1396:
1384:
14:
1775:
1294:May 14, viewed 12 November 2020,
1031:
980:William, S & Aoyagi, A 2010,
941:
928:
457:According to another theory, the
420:plant or leaves of marsh barbel (
1245:. Springer Nature. p. 676.
914:Kapoor, S & Kapoor, A 2006,
852:
319:, and it is generally made from
246:, or formed into balls to make
163:
1677:
1667:
1651:
1635:
1622:
1593:
1570:
1557:
1547:
1538:
1509:
1504:Abasyn Journal of Life Sciences
1496:
1483:
1456:
1439:Abasyn Journal of Life Sciences
1339:
1326:
1313:
1284:
1271:
1234:
1214:
1205:
1189:
1177:
1125:
1115:Indian Journal of Dairy Science
1102:
1093:
1084:
1067:"Lokopakara – Part III Recipes"
1058:
1046:
713:, which means that people with
1111:"Paneer technology — A review"
1053:The Oxford Companion to Cheese
1022:
1009:
995:
974:
398:The Oxford Companion to Cheese
1:
918:, Popular Prakashan, p. 118,
878:
666:, chhana murki, chhana podo,
614:, a famous chhena-based sweet
573:
223:by adding food acids such as
1186:Dishes – Fried Chhena Mithai
736:
646:making. Some of the popular
634:flour. It is common now for
235:and straining out the whey.
7:
1632:, vol. 38, no. 4, pp. 1661)
1603:, vol. 38, no. 4, pp. 1661)
1201:http://www.thedailystar.net
984:, Soyinfo Center. p. 1035.
845:
674:and made into a commercial
372:, a later manifestation of
360:, the oldest scriptures of
23:(Hindi, Odisha and Nepali:
10:
1780:
1619:, vol. 38, no. 4, pp. 1661
1365:https://www.bloomberg.com/
1336:, vol. 38, no. 4, pp. 1660
1006:, vol. 52, no. 3, p. 1736)
780:
699:Streptococcus thermophilus
343:
18:
1663:https://indianexpress.com
1647:https://indianexpress.com
1535:, vol. 36, no. 02, p. 112
1411:, vol. 52, no. 3, p. 1736
1296:https://indianexpress.com
1150:10.1007/s13197-011-0567-x
895:, Reaktion Books, p. 73,
158:
141:
128:
115:
100:
81:
71:
61:
51:
39:
1144:(5). Springer: 821–831.
893:Cheese: A Global History
376:, there is reference to
19:Not to be confused with
1567:, vol. 6, no. 3, p. 514
1323:, vol. 6, no. 3, p. 515
404:), fruits like jujube (
1565:Ukrainian Food Journal
1506:, vol. 2, no. 2, p. 57
1441:, vol. 2, no. 2, p. 56
1321:Ukrainian Food Journal
1224:, New Holland, p. 33,
1109:Rao, K.V.S.S. (1992).
1065:Ramachandran, Ammini.
790:
746:
615:
568:Dairy farmers in India
520:
392:', but not to chhena.
353:
311:Chhena is produced in
788:
744:
609:
601:commercial production
552:bilateral trade deals
518:
432:) or country mallow (
422:hygrophila auriculata
351:
827:abdominal discomfort
1744:Bangladeshi cuisine
1489:Goldstein, D 2015,
1042:https://scroll.in//
838:often sold without
638:to be used for the
406:Ziziphus mauritiana
210:Indian subcontinent
208:originating in the
107:(per 1 cup serving)
88:(per 1 cup serving)
66:Indian subcontinent
36:
1754:Cow's-milk cheeses
1713:10.1111/jfpp.12128
1476:Bladholm, L 2016,
1277:Bladholm, L 2016,
791:
747:
715:dairy intolerances
616:
521:
394:Catherine Donnelly
354:
212:that is made from
188:[ˈtʃʰeːna]
93:719 calories
32:
1252:978-981-15-1486-9
1220:Chapman, P 2009,
990:978-1-928914-31-0
695:bacteria cultures
177:
176:
169:Media: Chhena
154:
153:
103:Nutritional value
1771:
1749:Acid-set cheeses
1718:
1717:
1715:
1691:
1685:
1681:
1675:
1671:
1665:
1655:
1649:
1639:
1633:
1626:
1620:
1613:
1604:
1597:
1591:
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978:
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430:abutilon indicum
402:Butea monosperma
203:
201:[tʃʰana]
198:
190:
185:
167:
113:
112:
108:
89:
72:Main ingredients
44:
37:
35:
31:
1779:
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1759:Bengali cuisine
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891:Dalby, A 2009,
890:
886:
881:
873:List of cheeses
858:
851:
848:
811:food inspectors
807:Quality control
783:
739:
703:Lactic bacteria
576:
447:Charaka Samhita
434:sida cordifolia
380:such as 'milk,
346:
229:calcium lactate
206:acid-set cheese
204:) is a kind of
196:
183:
173:
109:
106:
105:
90:
87:
86:
62:Place of origin
47:
33:
28:
17:
12:
11:
5:
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1739:Indian cheeses
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1659:Indian Express
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1643:Indian Express
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1197:The Daily Star
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540:Liberalisation
479:condensed milk
378:dairy products
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498:confectionery
494:
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491:Bandel Cheese
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330:Uttar Pradesh
326:
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317:eastern India
314:
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299:
295:
291:
287:
286:chhena jalebi
283:
282:
277:
273:
269:
266:, as well as
265:
261:
257:
256:chhena kheeri
253:
249:
245:
244:farmer cheese
241:
236:
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230:
226:
222:
219:
215:
214:water buffalo
211:
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26:
22:
1764:Odia cuisine
1703:
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1076:22 September
1074:. Retrieved
1070:
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1024:
1016:
1011:
1003:
997:
981:
976:
957:
915:
892:
887:
815:adulteration
804:
799:thermophilic
792:
759:cream cheese
756:
748:
719:hygienically
705:can ferment
692:
688:malnutrition
676:refrigerated
617:
588:
577:
538:
522:
495:
456:
451:
445:
425:
409:
397:
396:, author of
355:
338:
310:
279:
275:
271:
252:khira sagara
242:, a form of
237:
192:
179:
178:
143:Carbohydrate
29:
24:
1706:(4): 1660.
1071:Peppertrail
860:Food portal
831:contaminate
795:thermoduric
727:environment
711:lactic acid
442:deep-frying
438:Manasollasa
334:West Bengal
294:chhena poda
290:chhena gaja
231:instead of
225:lemon juice
184:Hindustani:
84:Food energy
1728:Categories
967:9251028990
879:References
771:vitamins A
680:bioplastic
603:settings.
599:cheese in
574:Production
564:quarantine
556:mozzarella
459:Portuguese
410:Lokopakara
313:Bangladesh
284:) such as
1361:Bloomberg
840:packaging
823:diarrhoea
737:Character
731:pollutant
725:into the
668:Ras malai
664:chum-chum
656:rasogolla
628:arrowroot
612:rosogolla
610:Homemade
510:New Delhi
302:rosogolla
264:ras malai
147:10g
1168:24803688
846:See also
652:desserts
640:kneading
636:machines
632:semolina
626:such as
560:sanitary
426:Haluvuga
418:amaranth
362:Hinduism
260:rasabali
250:such as
248:desserts
197:Bengali:
134:9g
121:8g
21:chickpea
1159:4008736
835:E. coli
781:Storage
767:protein
752:texture
707:lactose
684:ethical
660:sandesh
597:ricotta
534:sandesh
414:buffalo
370:Krishna
344:History
325:buffalo
306:sandesh
117:Protein
1249:
1228:
1166:
1156:
988:
964:
922:
899:
819:starch
723:dumped
648:sweets
622:and a
592:muslin
580:karahi
502:Halwai
487:paneer
483:cheese
467:Odisha
463:Bengal
390:yogurt
382:butter
374:Vishnu
304:, and
298:pantua
281:mithai
240:paneer
233:rennet
193:chhana
180:Chhena
162:
56:Cheese
34:Chhena
25:Chhana
1310:Rome.
709:into
672:cream
620:sugar
505:caste
477:, or
471:taboo
452:et al
366:curds
358:Vedas
276:Misti
272:mitha
191:) or
1734:Curd
1247:ISBN
1226:ISBN
1164:PMID
1078:2012
986:ISBN
962:ISBN
920:ISBN
897:ISBN
868:Khoa
825:and
797:and
773:and
650:and
584:whey
562:and
546:and
529:rail
527:and
525:road
475:khoa
465:and
388:and
386:ghee
356:The
315:and
262:and
227:and
221:milk
95:kcal
76:Milk
52:Type
1708:doi
1684:466
1674:463
1590:p.1
1381:221
1154:PMC
1146:doi
938:393
763:fat
630:or
323:or
321:cow
278:or
274:or
218:cow
216:or
130:Fat
1730::
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