EXPERIMENT 6 PREPARATION OF
_________________SHRIKHAND ________
Structure
6.1 Introduction
6.2 Objectives
6.3 Experiments
Principle
Requirements
Procedure
Observation
Results
6.4 Precautions
6.1 INTRODUCTION ____________________
Shrikhand is a semi-solid-soft, sweetish-sour fermented dairy product. It is prepared
from either cow, buffalo or mixed milk. Lactic acid fermented dahi is obtained by
the associative action of micro-organisms on the milk constituents. Dahi is cut or
stirred to expel whey through a muslin cloth. This results in a solid mass known
as chakka. Chakka is mixed subsequently with the required amounts of sugar,
colour, flavour, etc. to produce shrikhand. The composition of the shrikhand
depends on the initial composition of the milk, the degree of fermentation, the
extent of whey removal and the quality of sugar added. The standards outlined
by BIS (Bureau of Indian Standards) are in Table 1.
Characteristics (by weight) Skim milk Whole Milk Shrikhand
Chakka Chakka
Total solids % Min 20.0 30.0 58.0
Milk fat (%) DM 5.0 (Max) 33.0 (Min) 8.5
Milk protein (%) Min on DM 60.0 37.0 10.5
Titratable acidity % LA 2.5 2.5 1.4
Total ash (%) Max on DM 5.0 3.5 0.9
Sugar (%) Max on DM — — 72.5
Coliform (per g) Max 10 10 10
Yeast and mould (per g) Max 20 20 50
6.2 OBJECTIVES
The should be able to :
a) Prepare chakka and shrikhand by the traditional and industrial method.
b) Compare the yield and quality of chakka and shrikhand prepared by the two methods. 23
Practical Manual—
c) Prepare sweetened, fruit shrikhand.
Dairy Products-III
d) Evaluate the quality of different types of shrikhand.
6.3 EXPERIMENT
i Principle
Shrikhand, a semi-solid, sweetish sour fermented milk product, is very close to
flavoured quarg of Germany. Shrikhand is prepared by fermentation of milk with
lactic acid bacteria, expulsion of whey from the curd, followed by mixing with
sugar, flavouring and species. The composition of this product is 34-40 per cent
moisture, 43-45 per cent sugar, 4-6 per cent fat, and 10-12 per cent milk solids-
not-fat.
ii. Requirements
A. By Traditional Method
i) Stainless steel (SS) kettle/ vat/ degchi.
ii) Stirrer/ plunger.
iii) Thermometer (0-120oC).
iv) Fat and acidity testing unit.
v) Incubator.
vi) Muslin cloth.
vii) Mixer/ kneader.
viii) Sugar.
ix) Milk
x) Lactic starter culture.
xi) Flavouring substances.
xii) Packaging material
B. By Industrial Method
i) Cream separator.
ii) Plate pasteurizer.
iii) Storage/ incubation tanks.
iv) Basket centrifuge.
v) Planetary mixer with variable speeds.
24 vi) Filling machine.
iii. Procedure Preparation of
Shrikhand
A. By Traditional Method
i) Standardize good quality (having no off flavour and COB test negative)
buffalo milk to 5.0 per cent fat.
ii) Transfer this milk into a kettle/ vat/ container through a muslin cloth.
iii) Heat the milk either up to just boiling or up to 90oC for 10 minutes.
iv) Cool to 30oC.
v) Add lactic starter culture at the rate of 0.5 per cent of milk and mix well
with the help of a stirrer/ plunger (The starter should preferably be dahi
of the previous day/ batch).
vi) Incubate the milk at 30oC till the desired acidity (0.80 – 1.0 per cent
lactic acid) is developed. It usually requires 10-12 hours.
vii) After the curd/ dahi has been properly set and the required acidity
developed, transfer the contents into a clean and wet muslin cloth.
viii) Hang the cloth bag on a stand for the draining of whey. Gentle pressure
can also be applied to facilitate the expulsion of whey. Collect whey in a
clean container for analysis and further use.
ix) After all the free whey has been drained, a semi-solid mass is obtained.
This is called chakka and is used for making shrikhand.
x) Take the weight of the chakka and transfer it into a mixer/ blender/
kettle.
xi) Add good quality sugar to the chakka. The amount of sugar should be
equivalent to 80 per cent weight of the chakka. A slight adjustment in
weight of the sugar can be made; depending upon the acidity of the
chakka, i.e. if the acidity is too high, a slightly higher amount of sugar
can be added.
xii) Knead/ mix both, either mechanically or manually, to a homogenous
consistency.
x i i i ) A d d flavouring and additives, like fruits, nuts, colour, etc., depending
on the consumers’ requirement.
xiv) Record the weight of the product.
xv) Finally package the product in polystyrene cups and store under
refrigerated condition.
By Industrial Method
i) Select good quality milk and separate it into cream and skim milk using
a centrifugal cream separator. The skim milk should be completely devoid
of fat. Cream should preferably be of high fat (70 per cent or above).
25
Practical Manual—
ii) Heat the skim milk to 90oC for ten minutes followed by cooling to 30oC.
Dairy Products-III
Alternatively, a batch pasteurizer can also be used. Simultaneously,
pasteurize the required quantity of cream at 85oC for 16 seconds for
later use.
iii) Take the heated skim milk in a pre-sterilized incubation/ storage vat and
add 0.5 per cent lactic starter and mix well with the help of a mechanical
agitator. Maintain the temperature of the vat at about 30oC with the help
of circulation of the warm water.
iv) Incubate it for about eight hours.
v) After the curd has properly set and acidity developed in the range of
0.8 – 1.0 per cent, stop incubation.
vi) Separate whey by centrifuging the curd for 60 minutes using a basket
centrifuge (at about 1100 rpm). Thus, chakka is obtained.
v i i ) T ransfer the known quantity of chakka in to a planetary mixer.
v i i i ) Add the required amount of pasteurized cream (the fat in the final product
should be about six per cent) and sugar (about forty two per cent in the
final product) to the chakka.
ix) Mix the contents by running the mixer at variable speeds. Normally, it
takes 40 minutes at 110 rpm for getting a homogenous mass.
x) Flavour and other additives may also be added during the mixing of
chakka, sugar and cream.
xi) Cool the final product and fill in the wax coated paper cups/ polystyrene
cups (100 or 500 gm capacity).
xii) Store under refrigerated condition.
iv. Observations
i) Particular of Milk
Type ______________ Fat _____________ %
Quantity _____________ Solids-not-fat ___________ %
Acidity ____________ % lactic acid
ii) Particular of Starter culture
General characteristics _____________
Acidity _____________ % lactic acid Flavour ____________
iii) Processing of Milk
Time/ temperature adopted _____________
26
Temperature of cooling _____________ oC. Preparation of Shrikhand
Time taken for a) Heating ________ min b) Cooling ________ min.
iv) Inoculation
Amount of inoculum ____________ %
Temperature of milk at inoculation _____________ oC.
v) Setting of Dahi
Incubation Temperature _____________ oC
Period of setting ____________ hr.
vi) Quality Testing of Dahi
Organoleptic _____________
Acidity ____________ % lactic acid Amount ____________
kg.
vii) Particulars of Chakka
Mode of drainage of whey _____________
Period of drainage _____________ hr.
Amount of chakka obtained _____________ kg.
TS of chakka _____________ %
Acidity of chakka ____________ % lactic acid
Organoleptic quality ____________
viii) Preparation of Shrikhand
Amount of cream and sugar added ________________________ kg.
Mode of blending ____________
Types of flavourings and additives used ____________
Time required for blending _____________ min.
Amount of shrikhand produced ______________ kg.
Yield (on milk basis) _____________ %
i) Quality of Shrikhand
Total solid _____________ % Fat _____________ %
Acidity ____________ %
Organoleptic quality ______________ 27
Practical Manual— v. Results
Dairy Products-III
Write your observations in a tabular form and compare the quality of different
types of shrikhand.
6.4 PRECAUTIONS
i) Use fresh and good quality of milk.
ii) Milk should be free from antibiotics and other inhibitory substances.
iii) Standardize milk to appropriate fat/ SNF level.
iv) Use fresh and good quality starter cultures.
v) Maintain aseptic conditions during the processing transfer of cultures and
packaging.
vi) In case of fruit shrikhand, use fresh and good quality fruits.
v i i ) I n preparation of sweetened shrikhand, sugar should be properly heat treated to
avoid yeasty fermentation temperature.
28
