Chhana is a type of dairy product made by coagulating boiled milk using acids like lactic or citric acid. It contains 70% moisture and at least 50% milk fat in the dry matter. Chhana is used to make various indigenous sweets in South Asia. It is prepared through traditional batch or bulk methods involving boiling, coagulation, draining whey, and storage. Improved methods use specialized equipment under controlled conditions. Chhana quality is influenced by milk type, coagulation process, and straining technique. Proper production is needed to obtain good quality chhana from buffalo milk.
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Cream separators are used in Dairy industries to separate the cream and obtain fat-reduced or fat-free milk. This presentation is about the types of cream separators employed in the dairy industry
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)sunil meena
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic
as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Cream separators are used in Dairy industries to separate the cream and obtain fat-reduced or fat-free milk. This presentation is about the types of cream separators employed in the dairy industry
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)sunil meena
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic
as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).
Cheese manufacturing technology by hrisikesh an saurabh.pptxSaurabhDas44
In this PPT you will find how the cheese manufacturing is done.
"Cheese means the product obtained by draining after the coagulation of milk with a harmless milk coagulating agent, under the influence of harmless bacterial cultures.
It shall not contain any ingredients not found in milk , except coagulating agents like Sodium Chloride, Calcium Chloride(anhydrous salt) not exceeding 0.02 %weight, annatto or carotene colour; and may contain certain emulsifiers like citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.2% by weight.
Wax used for covering the outer surface should not contain anything harmful to the health . Only permitted food colours may be used. Hard cheese shall contain not more than 43.0 % moisture and not less than 42.0 % milk fat of the dry matter. Hard cheese may contain 0.1 % of Sorbic acid or its sodium, potassium or calcium salts; or 0.1% of nicin.
"
"Cheese can be defined as a product made from the curd obtained from milk by coagulating the Casein with the help of rennet or similar enzymes in the presence of lactic acid produced by added or adventitious micro-organisms, from which part of the moisture has been removed by cutting, cooking and/or pressing, which has been shaped in a mould, and then ripened by holding it for some time at suitable temperatures and humidities .
The Word Cheese comes from the Latin term “Caseus”.
"
"Preparation of Equipment:
Cleaning and Sanitization of Cheese making equipment and accessories.
These equipment and accessories should be sterilized just before use by contact with hot water at 82 ֯C/180֯ F or Chlorine solution having 100 ppm available chlorine for at least 2mins.
Receiving Milk: Only high grade milk can yield high grade cheese. Cheese factories should follow a system of daily efficient grading of all milk received. These are-
No off flavour milk should not be accepted in each can/tanker.
The appearance of the milk should be free from all extraneous matter.
Performing MBR , Resazurin and Rennet-curd test, titratable acidity on the milk frequently.
Examining milk for bacteriophage, antibiotics and inhibitory substances.
"
"Adding colour: It is added just before renneting. The usual amount is 30 to 200 ml. or more (for buffalo milk) for 1000 kg milk. The colour is diluted with approximately 20 times its volume of (potable) water for even distribution. It is vigorously agitated to ensure uniform and rapid distribution. The colour of cheese is usually an alkaline solution of annatto. Rennet and colour should not be mixed together before being added to the milk.
Renneting:
Rennet: It’s a set of enzymes produced in the stomach of ruminant mammals like cow, sheep, goat etc. It contains two principle enzymes rennin(powerful clotting enzyme) and pepsin(induces proteolysis).
The enzyme rennin is used for coagulation, aided by the starter activity."
Condensed milk from a plastic tube package
Condensed milk is cow's milk from which water has been removed. It is most often found in the form of "sweetened condensed milk"
Milk
Composition of milk
physical properties of milk
Nutritive value of milk
Milk processing
Packaging of milk
Cream
Physico-chemical properties of cream
Butter
Process of butter making
The milk processing plant is the unit where milk is processed according to customer demand. in this ppt you will find information regarding the milk processing unit instrument and process.
Important aspects of Dairy Cattle Production
Dairy cattle production overview
Care and management of new born calf
Pre- and post-weaning management of calf
Management of heifer, dry cow and pregnant cow
Care of dam before and after calving
Management of lactating cow
World Milk Day 2023
Produce Milk, Drink Milk and Build a Healthy Nation
Dairy as a source of
nutritious food and livelihood
with minimum environmental footprints
World Milk Day recognizes the importance and value of milk as global food and rejoices the passionate commitment of the dairy sector to feed the growing population.
This is a day used to spread awareness about the challenges in the global production, processing, handling, storage and distribution of milk and milk products
World Milk Day recognizes the importance and value of milk as global food and rejoices the passionate commitment of the dairy sector to feed the growing population.
This is a day used to spread awareness about the challenges in the global production, processing, handling, storage and distribution of milk and milk products.
“Produce Milk, Drink Milk and Build a Healthy Nation”
Dairy as a source of
nutritious food and livelihood
with minimum environmental footprints
Management of Dairy Cattle
Points that should be considered a dairy farmer for successful dairy operation….
Housing
Feeding
Breeding & reproduction
Herd replacement
Hygienic milking management
Dry off of
Disease management
Waste management
Care & management
Dairy products: Products that produced from milk or component of milk.
Why are milk products are produced?
To improve the shelf-life of milk
To protect the milk from unwanted fermentation or quality deterioration
To improve the taste
Sometimes to improve the qualities
The common dairy products available in this country could be categorized in different ways, such as-
Far rich dairy products- Cream, Butter, Ghee, Ice cream etc.
Concentrated dairy products- Kheer, Khoya, Rabri Basundi etc.
Fermented dairy products-Dahi (curd), Lassi, Lavan, Ponir, Cheese, yoghurt drinks etc.
Indigenous sweetmeats- Chhana, Rasogolla, Rasomalai, Chamcham, Kalojam, Malaikari, Peda, Rajvog, Kachhagolla, Rasakadam, Lalmon, Gur sandesh etc.
“A Calf is Tomorrow’s Cow”
Calf is the foundation of the future dairy herd.
So we have to give proper attention for raising calves successfully.
“Timely Care of New-Born Calf Will Ensure Its Survival”
First 24 hours of life of a calf is so important, it has a strong bearing on the rest of its life.
“The first hour after calving is the most critical period in the entire life of a new born calf”
A new born calf should consume about 2 liters of colostrum within the first hour of birth & 4 liters (based on size) within 24 hours of birth.
Feeding colostrum after 24 hours of birth may not help the calf to absorb immunoglobulins properly, thus protection against diseases will be less.
World Milk Day 2022
Sustainability in the Dairy Sector: Nutritional, Environmental and Socio-Economic Empowerment
“Produce Milk, Drink Milk, Build Healthy Nation”
Sustainable Agriculture is an integrated system of plant & animal production practices that…….
Satisfy human food and fiber needs;
Enhance environmental quality and the natural resource base upon which the agricultural economy depends
Make the most efficient use of nonrenewable resources & on-farm resources and integrate, where appropriate, natural biological cycles and controls
Sustain the economic viability of farm operations; and
Enhance the quality of life for farmers and society as a whole
Cheddar-type cheeses are characterized by the mixing of salt with the curd before it is pressed into a coherent loaf. Salt considerably retards the growth of lactic acid bacteria. Because of this, most of the lactose in the curd should have been converted before the curd is salted, & curd making, therefore, requires a long time. Moreover, salted curd tends to fuse poorly during pressing if its pH is still too high (above, say, 5.6) because the curd flows insufficiently.Formerly, when cheese was made from skimmed milk, the milk was usually left for creaming for such a long time that it turned sour. Naturally, the curd was also acidic & could thus be salted before pressing; an example is Frisian cheese.
However, currently most cheeses of this type are made of unsoured milk, such as Cantal & almost all British types. The cheese becomes relatively dry due to the long curd-making time & the low pH. Because the salt is relatively homogeneously dispersed through the fresh cheese, it can be made in large loaves, which is desirable to prevent water loss by vaporization & to minimize curing costs. On the other hand, it takes a long time for the interior of the loaf to cool.
These cheeses are typically hard with a long shelf life & without a surface flora. The best known is Cheddar: about 50% fat in the dry matter, not more than 38% water, Originally of cylindrical shape, weighing about 30 kg. Nowadays, mostly rectangular blocks of variable (often large) size are made. Cheddar & derived varieties are now manufactured all over the world, though primarily in English-speaking countries. Cheshire is slightly more acidic & has a somewhat higher water content. This is also true of Caerphilly, but this cheese is eaten while young & is mainly used in cooking. Stilton is quite different. Its salted curd is not heavily pressed & is shaped into a cheese with an open texture; the cheese becomes veined with blue mold.
Antioxidants are molecules capable of reducing the causes or effects of oxidative stress. Oxidative stress can be caused by environmental factors, disease, infection, inflammation, aging (ROS production). The body produces some endogenous antioxidants, but dietary antioxidants may provide additional line of defense. Flavonoids & other polyphenolics, Vitamins C & E, and Carotenoids are the most common dietary antioxidants. Many herbs and botanicals also contain antioxidants.
Any molecule containing one or more unpaired electrons. These unpaired electrons readily form free radical molecules which are chemically reactive and highly unstable.
"Ions are any atoms or molecules that have a net charge. Hence an ion is any discrete molecular substance where the number of protons and the number of electrons are different".
"Radicals are formed when an orbital has an unpaired electron". Radicals have an odd number of electrons, meaning at least one electron is in an orbital by itself, unpaired”.
Milk provides excellent support towards human nutrition, as it contains balanced quantities of required nutrients such as protein, fat, carbohydrate, minerals, & vitamins. Milk is an economical source of energy & furnishes almost all essential dietary constituents required for normal physiological functions.
Milk has a mildly sweet & pleasant flavour which is of wide appeal & is relished by most people and hence is innately palatable. Digestibility of milk is high, which makes it an ideal food for children, adults, invalids and convalescing patients. All these properties make milk an important food for pregnant & lactating women, growing children, adolescents, adults, invalids, convalescents & patients alike.
The Lactoperoxidase system (LP-s) consists of the production of an antibacterial compound from the thiocyanate ion catalysed by Lactoperoxidase in the presence of hydrogen peroxide.
Milk from a healthy animals contains different levels of inhibitory substances that restrict the normal development of certain bacteria and sometimes even kill them. The degree of inhibitory activity varies considerably in milk of different species. Maximum activity present in Human Milk.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
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Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
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In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
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
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
16.
17.
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
20.
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
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