Preferred Milk for Channa Making

Which milk is best for Channa making?

Correct Answer: Cattle milk

Cattle (cow) milk is best for Channa making. Cow milk curdles more easily during acid coagulation due to its protein composition, producing a softer, smoother Channa with better functional properties.

What is Channa?

• Channa is obtained by acid coagulation of hot milk followed by drainage of whey.
• It is the base ingredient for Indian sweets like Rasogolla, Sandesh, Chum-chum, Ras-malai, Raj-bhog.

Why Buffalo Milk is Not Preferred

• Buffalo milk has higher fat and casein content, producing a tougher, grainier curd that does not bind well for making Rasogolla or Sandesh.

Why Other Options Are Wrong

• Camel and Goat milk — not used for commercial Channa production.
• Buffalo milk — preferred for Khoa, not Channa.