Comparison of Chamcham manufactured from cow milk and buffalo milk

  • MA Haque Department of Dairy Science, Bangladesh Agricultural University, Mymensingh
  • MH Rashid Department of Dairy Science, Bangladesh Agricultural University, Mymensingh
  • MFI Kajal Department of Dairy Science, Bangladesh Agricultural University, Mymensingh
  • MS Istiak Department of Poultry Science, Bangladesh Agricultural University, Mymensingh
Keywords: Comparison, Chemical components, Chamcham, Cow milk, Buffalo milk

Abstract

This experiment was conducted to study quality of Chamcham manufactured from cow milk and to compare it with Chamcham manufactured from buffalo milk and mixture of cow and buffalo milk. Three types of Chamcham were prepared from cow milk(A), buffalo milk(B) and 50% cow +50% buffalo milk(C).In this experiment the quality of prepared Chamcham were evaluated with the help of chemical test. The moisture, total solids, protein, fat, ash and carbohydrate contents of cow milk and buffalo milk Chamcham were showed significant differences (p<0.01) except acidity and pH content. Results showed that chamcham manufactured from buffalo milk was superior to that of cow milk chamcham and 50% cow + 50% buffalo milk chamcham.

DOI: http://dx.doi.org/10.3329/jbau.v10i2.14916

J. Bangladesh Agril. Univ. 10(2): 255-260, 2012

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Abstract
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PDF
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Published
2013-05-13
How to Cite
Haque, M., Rashid, M., Kajal, M., & Istiak, M. (2013). Comparison of Chamcham manufactured from cow milk and buffalo milk. Journal of the Bangladesh Agricultural University, 10(2), 255-260. https://doi.org/10.3329/jbau.v10i2.14916
Section
Livestock