Effect of blending of soy milk with cow milk on sensory, textural and nutritional qualities of chhana analogue

The possibility of blending cow milk with soymilk for getting good quality chhana analogue has been examined. Heating of soydhal in water (1 : 3, w/v) at 95°C for 25 min. was necessary to remove the beany flavour of the soymilk. Cow milk and soymilk up to a ratio of 30 : 70 had no adverse effect on the quality of chhana analogue with respect to flavour and hardness. The chhana analogues prepared from the blend were found to have higher protein and lower fat and carbohydrate contents than the cow milk chhana.