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Upon heating and acidification of milk samples water holding phenomena and denatured protein association within and with other components lead to variation in both macroscale properties (color, texture, and rheology) and molecular bonding patterns (FTIR character). Yield, lightness (<jats:italic>L<\/jats:italic>* value), textural firmness, and elastic modulus of <jats:italic>chhana<\/jats:italic> increased with increasing proportion of buffalo milk in mixed milk due to higher total solids and less moisture content in both the seasons. Total protein, fat, water, and interaction between them and extent of hydrogen bonding significantly affected the rheological and textural properties of <jats:italic>chhana<\/jats:italic> samples.<\/jats:p>","DOI":"10.1111\/jtxs.12558","type":"journal-article","created":{"date-parts":[[2020,9,16]],"date-time":"2020-09-16T08:47:29Z","timestamp":1600246049000},"page":"45-56","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Understanding the effect of milk composition and milking season on quality characteristics of <i>chhana<\/i>"],"prefix":"10.1111","volume":"52","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9427-0666","authenticated-orcid":false,"given":"Purba","family":"Chakraborty","sequence":"first","affiliation":[{"name":"Dr. S.S. 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