Chhana is the raw materials of indigenous dairy products.

1. Indigenous Dairy Products
The raw material is Chhana…….

3. Chhana

5. Chhana refers to the milk-solids obtained by the acid coagulation of boiled hot whole
or skim milk and subsequent drainage of whey
The acid commonly used are lactic or citric in both natural and chemical forms.
According to (PFA, 1976) rules of India, Chhana is the product obtained from cow and buffalo
milk or a combination there of by precipitation with sour milk, lactic acid or citric acid. It should
not contain more than 70% moisture, and the milk fat content should not be less than 50% of
the dry matter.
Chhana

6. Milk
Chhana
Fat
Protein : Casein
Whey
Lactose
Protein: Soluble
Mineral

7. Chhana Preparation Whey Separation
Chhana

8. Rasagolla
Rasamalai Kalogam
Sandesh
Chhanar polao
Chomchom
Monda
Katavog
Milk
Chhana
Fat
Protein : Casein

9. Rasagolla
Rasamalai Kalogam
Sandesh
Chhanar polao
Chomchom
Monda
Katavog
Chhana
Fat
Protein : Casein
Lactose
Protein: Soluble
Mineral
Produce Huge Amount of Whey
Drainage of Whey
Storage of Whey
Present condition in Bangladesh
What is the fate of whey
Milk

11. Types of Chhana
On the basis of fat content On the basis of species of milk
i) Full fat Chhana or whole milk Chhana
ii) Skim milk Chhana or Non-fat Chhana
iii) Low fat milk Chhana or Half fat Chhana
i) Cow milk Chhana
ii) Buffalo milk Chhana

12. i) Full fat Chhana or whole milk Chhana: Chhana prepared from whole milk of cow or
buffalo or combination of cow and buffalo milk
ii) Skim milk Chhana or Non-fat Chhana: Chhana prepared from skim milk of cow or
buffalo or combination of cow and buffalo skim milk
iii) Low fat milk Chhana or Half fat Chhana: Sometimes Chhana producers mixed skim
milk and whole milk together for preparation of this Chhana.
Chhana prepared from milk is also known as “ Full fat Chhana. On the other hand Chhana
prepared from skim milk is also known as “Non-fat Chhana.” and Chhana prepared from
mixture of skim and whole milk is known as “Half-fat Chhana.”
On the basis of fat content

13. i) Cow milk Chhana: Chhana prepared from cow milk
ii) Buffalo milk Chhana: Chhana prepared from buffalo milk
On the basis of species of milk

14. Type of milk Moisture Protein Fat Lactose Ash
Cow 53.4 17.4 24.8 2.1 2.1
Buffalo 51.6 14.4 29.6 2.3 2.0
Composition of Chhana
It is observed that the chemical composition of Chhana is influenced by several
factors, which are
i) Initial composition of milk
ii) The condition of coagulation
iii) The techniques of straining
iv) The loss of milk solids in whey

15. Methods of Chhana Production
i) Existing Traditional Method
a) Batch method
b) Bulk method
ii) Improved Method

18. a) Batch method
Boiling of milk in large iron karai on open fire
Slowly but continuously stirring of milk with kunti
Transfer of hot milk in separate milk coagulation vessel (0.5-1.0 kg capacity) batch by batch
Coagulant (sour Chhana whey) are kept earlier in the vessel or added promptly
Gradually stirring of milk and coagulant
Coagulation complete within one or two min
Pouring of the content of coagulated vessel over apiece of muslin cloth stretching over another
vessel for receiving the whey
Tied up bundle without giving pressure and hanging up for complete drainage of whey
Process repeated batch by batch

19. b) Bulk method
Boiling of milk in karai
Stirring of milk with kunti during boiling
Milk is taken out from fire after boiling
Required amount coagulant is added slowly and gradually to the entry lot of milk
Stirring with ladle for proper mixing and continuing upto clear coagulation takes place
Coagulated mass is strained by using muslin cloth and hung for some time to drain the whey
Storage of Chhana in cool dry place before further processing/marketing

21. Improved Method
The basic principles involved in Chhana making by improved method is also similar to traditional
method but in case of improved method emphasis is given on some following items/points. Such as-
A. Equipment used
B. Condition of Coagulation
C. Quality of milk used
D. Method of storage

22. Special type of stainless steel Jacketed-Kettle for milk heating cum coagulation has been
developed in India. The Jacketed Kettle is capable of rotating sideways around fixed axis.
The milk is heated in the kettle by admitting stream into the jacket, the stirring-cum-scraping is
usually done with khunti.
When milk boils then the stream is stopped and cold water is circulated in the jacket.
Simultaneously coagulum (whey) is added in a thin film of stream within 0.5 to 1.0 minute.
Content is stirred slowly and coagulation completed within short period of time. When this
appear clear then it is removed by straining with the help of thin muslin cloth.
Chhana is then hung for a while for complete drainage of whey.
A) Equipment:

23. (a) pH (and acidity) of coagulation: pH should be around 5.4 for good body and texture.
(b) temperature and time of coagulation: Optimum temperature for adding coagulum is about
80 to 82 C and Coagulum should be added with 0.5 to 1.0 minute.
(c) Strength of the coagulum/coagulating acid solution: A satisfactory strength of the
coagulating acid solution is 1 to 2%.
(d) Type of acid: Lactic acid tends to produce a granular texture (suitable for rasogolla) and citric
acid tends to produce pasty type Chhana which is suitable for sandesh making.
(e) Speed with which the milk is stirred for mixing the coagulating acid: To avoid foam
formation slow stirring is preferable. If foam is produced due to vigorous stirring, it obstructs the
visibility of the clear whey during coagulation.
(B) Conditions of coagulation
The body and texture of Chhana is influenced by the conditions of coagulation which include:

24. (a)Type of milk: Cow milk is suitable for chhana making, as because soft chhana is
obtained from this milk. But quality rasogolla and sandesh including monda could be made
from cow milk chhana. On the other hand buffalo milk produce slightly hardy, greesy and
coarse texture unless the milk is pre-treated.
(b) Fat percentage of milk: A minimum fat level of 4% in cow and 5% in buffalo milk is
necessary to produce good quality chhana. Low fat level than above mentioned in milk results
in a hard body and coarse texture. A high fat level is also not desirable because it produces
greasiness in the chhana sweets prepared from it.
(C) Quality of milk.
This also influences the body and texture of Chhana. Under this factor are included-

25. (c) Acidity of milk: Fresh sweet milk produces the best chhana. Any developed acidity tends to
produce on undesirable sour smell and a bitter taste, which makes it unsuitable for sweet
preparation. Sometimes neutralizers are added in slightly acidic milk and chhana is prepared from
it. Quality of this type of Chhana may be acceptable for sandesh making but not for monad or
good quality rasogolla.
(d) Adulteration of milk: Adulteration of milk with starch results in gelatinous mass on
coagulation which is not suitable for sweetmeat preparation.
(e) Presence of colostrum: The presence of colostrum in milk tends to produce a pasty texture
in the coagulated mass, which jeopardizes its suitability for sweet-making.

26. Method of Straining
Method of straining can influence the quality of Chhana. Usually two types of straining operation
for removal of whey from Chhana is practiced by Chhana makers.
1. Straining of Chhana just after coagulation: hung the chhana just after coagulation and
hung the chhana in muslin cloth for drainage of whey and subsequently cooling of chhana.
2. Keeping chhana for long time in the coagulated vessel together with whey until the
chhana become completely cool: there after whey is drained out by using the same way.
Due to delay straining more moisture retained in chhana. But immediate
straining produces chhana with less moisture and more dry matter content.

27. Production of Chhana from buffalo milk
Buffalo contain high level of fat and the size of fat globules of buffalo milk is
larger than buffalo milk. It has been observed that chhana from buffalo milk has
a slightly hard body and greasy and coarse texture and dose not produce good
quality chhana sweets. For this reason some techniques are necessary for
production of good quality chhana from buffalo milk.

28. Procedure:
Filter of fresh buffalo milk
Standardized at 5% fat
Preheated at 60 C
Homogenize milk at 176 kg/ sq. cm
Boiling of milk and promptly cool to 70 C
Adding of required amount of coagulum for complete coagulation
Keeping of coagulated mass i.e. chhana in the vessel for sometimes
to bring the mass at room temperature
Drainage of whey by delay straining method

29. Distribution of milk constituent in Chhana and Whey
Milk Constituents
Percentage Distribution
Cow Buffalo
Chhana Whey Chhana Whey
Milk fat 90 10 85 15
Milk Protein 89 11 91 09
Lactose 07 93 12 88
Mineral salts 48 52 60 40
Total solids 58 42 65 35
Solids-not-fat (SNF) 42 58 48 52

30. Marketing quality of Chhana
i) Physical quality
ii)Chemical quality
iii)Microbiological quality

31. i) Physical quality of milk obtained from cow and buffalo milk
Parameters Cow Milk Chhana Buffalo Milk Chhana
Color Light yellow Whitish
Appearance Moist surface Greasy surface
Body soft Slightly hard
Texture Smooth Slightly coarse
Flavour Mildly acid Mildly acid
Suitability for sweets Highly suitable
Not suitable (when made without
pre-treatment of milk)
The above mentioned physical quality of chhana mainly depends on:
i) The type of milk used
ii) Condition of coagulation
iii) Techniques of straining

32. The Chhana which are available in local market of Bangladesh are mainly prepared
from cow milk and processes following characteristics:
i) Should have an uniform light-yellow color
ii) A slightly moist surface
iii)A soft body and smooth texture
iv)A mildly acid flavour
v) Free from off-flavour, foreign particles and moulds

33. ii) Chemical quality of Chhana
Chemical quality of chhana is evaluated on the basis of chemical
composition. Good quality chhana will fulfil the requirements of
composition of chhana. At the same time it should neither contain any
foreign to milk nor be adulterated.

34. iii) Microbiological quality of Chhana
At the present moment no microbiological standard of chhana is available.
It should be bear in mind that for making chhana milk is heated to boiling temperature and during
that no bacteria should survive in milk except spore former (if present). Bacteria can gain
entrance in Chhana during straining, storage and transportation.
It is advisable to maintain strict hygienic condition during Chhana processing. Keeping quality of
hygienically produced chhana will be higher than that of the un hygienically produced chhana due
to variation in bacterial population. Hygienically produced chhana will contain less bacteria.

35. In order to maintain low bacterial count in Chhana the following points should be
consider during chhana making and processing
i) Chhana making place should be clean dry and free from volatile odour
ii) All equipment used in the process should be cleaned
iii) After each operation every equipment should be cleaned and dried properly
iv) Muslin cloth used for straining should always be kept clean and dry
v) After straining chhana should be stored in cool and dry place. If possible it is better
to keep in refrigerator.
vi) Clean and safe water should be used for washing equipment used in chhana making
vii) Hands of chhana makers should be washed nicely with soap before starting chhana
making

36. Yield of Chhana
Yield of Chhana is variable. Its yield depends on several factors, such as
i) Total solid content of milk, specially fat and casein content
ii) The amount of moisture retained in chhana
iii) Losses of milk solid in whey
In Bangladesh 7-8 kg Chhana is produced from 40 kg of milk.
Thumb rule
Chhana contain 49-54% moisture
Yield for cow milk : 16-18% of total milk
Yield for buffalo milk : 22-24% of total milk

37. Packaging, Storage and Marketing of Chhana
(A) Packaging: At present chhana producers do not use any modern system for
packaging Chhana. For transport from one place to another they usually use
bamboo made baskets with leaf linings. Sometimes they use wet cloth as linings
materials in bamboo baskets. Chhana in the basket is covered with moist cloth to
kept it cool. In order to maintain the quality in of chhana in maketing and
transportation from one place to another modern packaging system by using food
grade polyethylene or plastic should be developed.

38. (B) Storage: Since chhana stored at room temperature has a very low
keeping quality, refrigerated storage (5-10০ C) is preferable.
(C) Marketing: This is at present generally done soon after production in
an unpacked or crudely packed condition, depending on the distance of the
market.

39. (a)The storage temperature: the keeping quality of chhana under ordinary packaging is on
an average 2, 3 and 12 days at 37 C, 24 C, and 7 C, respectively.
(b) Quality of the raw material (milk): keeping quality of chhana made from fresh, sweet
milk has been reported to be 5-6days at 5-10 C while made from slightly acidic milk seems to
have a storage life of 3-4 days at the same temperature.
(c) Initial moisture content: Moisture always help further growth of bacteria. For this
reason keeping quality of Chhana having high level of moisture is lower than that of the
chhana having low level of moisture.
(d) Sanitary conditions observed during manufacture: Improved sanitary condition
during manufacturing process helps to keep bacterial population at low level and keeping
quality increases. On the other hand poor sanitary condition increases bacterial number in
Chhana and keeping quality of that types of Chhana decrease.
Keeping quality: The keeping quality of chhana/paneer is mainly influenced by:
Keeping quality of Chhana

40. Defects in Chhana, their causes and prevention
Defects Causes Prevention
Smoky
Smoky fire used for boiling and
simmering of milk.
Using non-smoky fire for boiling and
simmering of milk.
Sour
(1) Excessive acidity in milk used
(2) Excessive amount of coagulating
acid/sour-whey used.
(1) Optimum acidity in milk used
(preferably fresh,sweet milk)
(2) Using proper amount of coagulating
acid/sour whey
Rancid
Fat hydrolysis due to lipase action in
chhana during storage(at room
temperature or above).
Storage of chhana at low temperature
(5-10 C)
Stale
Excessively long period of storage of
chhana at low temperature (5-10০C). Early disposal/ marketing of chhana.
(a) Flavour

41. (b) Body and texture
Defects Causes Prevention
Hard body
(1)Inadequate fat content in milk
used.
(2) Inadequate moisture content of
chhana, due to faulty production
technique.
(1)Optimum fat content in milk used.
(2) Proper moisture content of
chhana by adopting correct
production technique.
Coarse
texture
(1)Excessive acidity in milk used.
(2) Inadequate fat content in milk
used.
(3) Improper (too-high) temperature
of coagulation.
(4)Improper (too-low) pH of
coagulation.
(1)Proper acidity in milk used
(preferably fresh, sweet milk)
(2) Optimum fat content in milk used.
(3) Optimum temperature of
coagulation.
(4) Proper pH of coagulation.

42. (C ) Colour and appearance
Defects Causes Prevention
Dry surface Excessive fat content in milk used. Optimum fat content in milk used
Surface skin
Surface of chhana exposed to atmospheric
air.
(1) Chhana kept steeped in whey
(2) Air-tight packing used.
Visible dirt/ foreign
matter
(1)Incorrect or no straining of milk.
(2) Milk-boiling and/or coagulation vessel
not cleaned.
(3) Dirty/windy surroundings during
manufacture and/or handling of chhana.
(4) Transport of unpacked chhana.
(1) Correct straining of milk
(2) Milk-boiling and/or coagulation
vessel well cleaned
(3) Clean surroundings during
manufacture and/or handling of
chhana
(4) Transport of packed chhana.
Mouldy surface
(1) Long storage of chhana, especially in
humid atmosphere
(2) Excessive moisture content in chhana.
(1) Early disposal/marketing of chhana
(2) Optimum moisture content in
chhana