Ethnic preparation and quality assessment of Chhurpi, a home-made cheese of Ladakh, India
Bibliographic Data
| ID | 5166440 |
|---|---|
| Authors | Avik Panda (0000-0002-7264-9269, Vidyasagar University), Kuntal Ghosh (0000-0002-8314-9040, Vidyasagar University), Mousumi Ray (0000-0003-1792-1132, Vidyasagar University), Sourav Kumar Nandi (0000-0002-7873-8166, Vidyasagar University), Saswati Parua, Debabrata Bera (0000-0003-3665-2812, Jadavpur University), Som Nath Singh (0000-0002-8661-2467, Defence Institute of Physiology and Allied Sciences), Sanjay K Dwivedi, Sanjay Dwivedi (0000-0001-7989-2686, Defence Institute of Bio-Energy Research), Keshab Chandra Mondal (0000-0003-3180-1567, Vidyasagar University, corresponding author) |
| Year | 2016 |
| Volume | 3 |
| Issue | 4 |
| Pages | 257-262 |
| Publication date | 2016-12-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1016/j.jef.2016.12.004 |
| OpenAlex | W2563590686 |
| Language | EN |
| Citations received | 4 |
| References cited | 10 |
Chhurpi is a traditional cottage cheese found in different hilly regions of India including Sikkim, Darjeeling, Ladakh, etc. The main aim of this study was to explore the preparation process, microbial, and chemical compositions of chhurpi in Ladakh. There are mainly two types of chhurpi found in Ladakh: soft and hard (sun dried). Results showed that yeast, mold, lactic acid bacteria, and Bifidobacterium sp. were the major participating microbes in Ladakhi chhupri. The amount of riboflavin (162.71 μg/g), thiamine (64.48 μg/g), and vitamin C (23.53 μg/g) were higher in soft chhurpi than the hard chhurpi. However, lactic acid and acetic acid contents in hard chhurpi (0.23 mg/g and 0.16 mg/g, respectively) were higher than the soft chhurpi (0.12 mg/g and 0.06 mg/g, respectively). It also contains a very good amount of protein (60–63%) and carbohydrates (23–24%); and a low amount of fat (7–8%). Very low amounts of ethanol and methanol were also detected. This study clearly demonstrated that microbial interaction during fermentation of milk makes it more nutritious as it enriches the fermented material with vitamins and organic acids
Acetic acid · Bacteria · Biology · Fermentation · Lactic acid · Riboflavin · Vitamin C · Yeast · Chemistry · Food composition and properties · Probiotics and Fermented Foods · Protein Hydrolysis and Bioactive Peptides · Biochemistry · Food Science
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| Citations per year | 0.44 |
|---|---|
| Citation span | 2017 - 2023 (7) |
| Highly cited | No |