Table of Content

Standards For Chakka And Shrikhand, Fermented Milk Products

Fermented milk is a product obtained by fermenting milk with permitted ingredients or microorganisms resulting in lowering of ph. Curd (Dahi) is the oldest known fermented milk. Lactic acid bacteria, Symbiotic culture of Streptococcus thermophilus and Lactobacillus delbrueckii and Lactobacillus acidophilus are some specific species for fermented milk. Concentrated fermented milk is a product in […]

Fermented milk is a product obtained by fermenting milk with permitted ingredients or microorganisms resulting in lowering of ph. Curd (Dahi) is the oldest known fermented milk. Lactic acid bacteria, Symbiotic culture of Streptococcus thermophilus and Lactobacillus delbrueckii and Lactobacillus acidophilus are some specific species for fermented milk. Concentrated fermented milk is a product in which the quantity of protein is increased. Chakka and Srikhand are examples of concentrated milk.

Chakka

Chakka is a concentrated fermented product prepared by partial removal of whey from plain dahi or yoghurt or by any other process which leads to a product of same standard and characteristics. It is white to pale yellow with uniform semi-solid consistency.

Below is a list of permitted ingredients by FSSAI in fermented milk.

 

S. No Parameters Chakka Skimmed milk Chakka Full Cream Chakka
1 Total Solids, minimum % (m/m) 30.0 20.0 28.0
2 Milk Fat, %, (m/m) on dry basis 33.0 (minimum) 5.0 (maximum) 38.0 (minimum)
3 Milk Protein % minimum (m/m), on dry basis 30.0 60.0 30.0
4 Titrable Acidity (%), maximum (as lactic acid) 2.5 2.5 2.5
5 Total ash maximum (%), m/m on dry basis 3.5 5.0 3.5

Shrikhand

 It is a semi-soft concentrated composite milk product obtained from Chakka, or skimmed milk Chakka to which milk fat and sugar are added or by any other process which leads to a product of same composition and characteristics. It may also contain permitted non-dairy ingredients.

 

S. No Parameters Srikhand Full-Cream Shrikhand Fruit Shrikhand
1 Total Solids, minimum % (m/m) 58.0 58.0 58.0
2 Milk Fat, %, minimum (m/m) on dry basis 8.5 10.0 7.0
3 Milk Protein % minimum (m/m), on dry basis 9.0 7.0 6.0
4 Titrable Acidity (%), maximum (as lactic acid) 1.4 1.4 1.4
5 Sugar (sucrose), (m/m) on dry basis 72.5 72.5 72.5
6 Total ash maximum (%), m/m on dry basis 0.9 0.9 0.9

 

Reference: –

1.FOOD SAFETY AND STANDARDS REGULATIONS (FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES) REGULATIONS, 2011.https://fssai.gov.in/dam/jcr:99067191-c774-4c81-b9c8-708b9e72b770/Food_Additives_Regulations.pdf. Accessed on 7th February 2019.

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