The correct answer is Cow milk. For chhana production, cow milk is preferred since it yields soft bodied and smooth textured product. These characteristics are suitable for production of high-grade channa sweets. Channa from buffalo milk has a slightly hard body, a greasy and coarse texture, and does not produce good quality channa sweets. In order to obtain a desirable body and texture in channa the pH of coagulation should be around 5. 4.