P. K. Upadhyay

Study on Chemical Parameters of Indian Cheese (Chhana) Prepared from Blend of Buffalo Milk and Soy Milk as Affected by Different Storage Periods

Sarvmangal Verma, Ramjee Gupta, P. K. Upadhyay, Kuldeep, Vikash Kumar, Vikesh Kumar & Pankaj Kumar · Microbiology Research Journal International · 2026

The present study evaluated the chemical composition of Chhana prepared from blends of buffalo milk and soy milk during refrigerated storage. Chhana was prepared using four buffalo milk:soy milk proportions, namely A1 (100:0), A2 (75:25), A3 (50:50) and A4 (25:75), and two coagul...