Better quality chhana is prepared from

Answer: Option B

Better quality chhana is prepared from Cow milk.
Cow milk is preferred for chhana making as it produces soft body and smooth texture product which is highly suitable for chhana based sweets particularly rasogolla.
Chhana has been prepared by boiling about 15 - 40 lit of cow milk in a steel pan. Acidic whey added to boiling milk serves as a coagulant with continuous stirring till the completion of coagulation. Contents poured over a muslin cloth held over another vessel. Whey is collected in a vessel.