Introduction to channa & paneer kirtiG

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.

1. Chhana & Paneer Kirti Gautam Advanced Dairy Technology Amity Institute of Food Technology Submitted by:

2. 2 Chhana Definition As Per Food Safety & Standards Act 2006 “ Chhana is a product obtained from cow or buffalo milk or combination thereof by precipitation with sour milk, lactic acid or citric acid. It should not contain more than 70% moisture, and its milk fat content should not be less than 50% on the dry matter basis. If skim milk is used, moisture should not exceed 70% , milk fat should not exceed 13% of dry matter.” http://millerkitchen.blogspot.com/2009/11/how-to-make-chhana-fresh-indian-cheese.html

3. 3 Paneer “Paneer means the product obtained from the cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid, or citric acid. It shall not contain more than 70% moisture and milk fat content shall not be less than 50% of the dry matter.” Definition As Per Food Safety & Standards Act 2006 https://www.freepik.com/free-photos-vectors/paneer

4. 4 Table 1. : Composition of Cow Milk Chhana & Buffalo Milk Chhana Composition of Chhana Parameters Chhana from Cow Milk Chhana from Buffalo Milk Moisture 53.4 51.7 Fat 24.8 29.7 Lactose 2.2 2.3 Protein 17.4 14.4 Ash 2.1 1.9 pH 5.7 5.4

5. 5 Constituents Cow Milk Chhana Chhana Whey Moisture 87.34 53.20 93.42 Fat 3.50 24.70 0.42 Protein 3.62 17.82 0.44 Lactose 4.86 2.20 5.12 Ash 0.68 2.08 0.60 Total Solids 12.66 46.80 6.80 SNF 9.16 22.10 6.16 Partitioning of Milk Solids in Chhana And Its Whey Prepared From Cow Milk Table 2. Milk Solids in Chhana And Its Whey Prepared From Cow Milk

6. 6 Composition of Paneer Parameter Paneer Milk Fat % (as dry matter) min. 23.41(50.84 on dry matter basis) Protein 18.23 Lactose 2.40 Ash 1.90 Total Solids 46.04 Table 3. Composition of Milk Paneer

7. 7 Standards (BIS & FSSR) Characterstics BIS IS 5162: 1980, Reaffirmed 1999 FSSR 2011 under FSSA 2006 Moisture % by mass, Max 65 shall not contain more than 70 % moisture Milk fat, shall not be less than 50% by mass on dry matter basis shall not be less than 50% by mass on dry matter basis Ash , % by mass (on dry matter basis) 5.0 Protein, % by mass (on dry matter basis) 25.0 Food additives No extraneous Coloring matter should be added to Chhana Chhana Table 4. BIS & FSSR standards for Chhana

8. 8 Characterstics BIS (IS:10484-1983, Reaffirmed 1999) FSSR 2011 under FSSA 2006 Moisture % Max 60 shall not contain more than 70 % moisture Milk fat % by mass (dry matter basis) min. 50 shall not be less than 50% by mass on dry matter basis Titratable acidity(as lactic acid), % by mass, max, 0.5 - Total Plate Count NMT50,000/g - Coliform count, per g, Max 90 - Yeast and Mould count per g, Max 250 - Total Plate Count NMT 50,000/g - Coliforms NMT 90/g - E. Coli Absent in 1 g - Salmonella Absent in 25g - Shigella Absent in 25g - Staphylococcus aureus NMT 100/g - Yeast and Mold count NMT250/g - Anaerobic spore count Absent in 1 g - Listeria monocytogens Absent in 1 g - Paneer

9. 9 Methods of Chhana Manufacturing Traditional Method 1. Boiling 2. Addition of Coagulant & stirring 3. Straining 4. Collection of Chhana Source: https://recipes.timesofindia.com/recipes/rasgulla/rs52743612.cms

10. 10 Industrial production of Chhana Cow Milk Standardization Fat 4%; SNF 8.5 % Heating to 98̊C Coagulation at 80-85̊C, pH 5.1-5.4 Whey Whey Lactic acid (1-1.5% sol) 80̊C or fermented Whey (0.35 %acidity) Chhana Coagulation Filtration of whey Washing in cheese cloth bag Storage (4̊C) Draining of water & whey Balance tank Feed pump Injection tank sour whey tank Mixing regulatory valve Holding Coil Double jacketed cooling valve Inclined Sieve Chhana Collection Tray Fig: Mechanized chhana making unit

11. 11 Methods of Paneer Manufacturing Traditional Method Buffalo Milk Boiling Coagulation Coagulant Filtration of Coagulum Curd Pressing Paneer Whey Whey Source: https://nkdairyequipments.com/blog/different-methods-to-manufacture-paneer/

12. 12 Buffalo Milk Standardization Fat 4%, SNF 8.5% Cool to 70̊C Heating to 90̊C Coagulation Removal of Whey Transfer curd to Hoop Citric Acid 1% solution Pressing Whey Coagulation Cutting/Slicing Dipping in chilled water (4̊ C) Whey Industrial production of Paneer Flowchart depicting industrial method of paneer manufacturing Source: http://idmc.com/dairy_introduction.php

13. 13 Shelf Life At Room temperature: 01 day Chhana In Refrigerator: Extends upto 06 day In tin cans and cellulose film/LDPE : upto 3 days at 37̊ C and 20days at 4-5̊ C. Paneer At Room temperature: 01 day In Refrigerator: Extends upto one week If dipped in 5% Brine solution: SL Extends to 20 days (at refrigerator temp.)

14. 14 Packaging Chhana Cellulose film/LDPE Laminates Alluminium /LDPE Laminates Paneer Polyethylene Pouches Wax Coated Parchment Paper Cryovac Film Retort Pouches, Vacuum packaging in laminated or coextruded films https://www.indiamart.com/proddetail/yash-chhena-powder-mix-food-21641219112.html https://www.bigbasket.com/product-reviews/1202687/mother-dairy-paneer-fresh-2x200-g/?page=4

15. 15 Defects in Chhana Flavor Defects Defect Cause Prevention Smoky Use of smoky fire for boiling of milk Use non smoky fire for boiling of milk Sour Use of high acid milk. Use excessive amount of coagulating acid / sour-whey Use fresh milk , Use proper amount of coagulant Rancid Fat hydrolysis due to lipase action during storage (at room temperature or above) Store chhana at low temp (4 to 6 deg C ) Stale Excessively long period of storage of chhana at low temp.(5-10C) Control microbial growth and early utilization.

16. 16 Body and Texture defects Defects Cause Prevention Hard Body Inadequate fat content in milk used for chhana production. Inadequate moisture content in chhana due to faulty production Use optimum fat content in milk , Maintain proper moisture content of chhana by adapting correct production technique Coarse Texture Use of high acid milk. Inadequate fat content in milk, Too-high temperature of coagulation, Too-low pH. of coagulation Use fresh milk, Keep optimum fat content in milk Coagulate at optimum temperature Coagulate at optimum pH Colour & Appearance defects Defects Cause Prevention Mouldy Surface Long storage of chhana , especially in humid atmosphere Excessive moisture content in chhana Pack the product immediately and reduce the exposure to air, Maintain proper moisture content in chhana Visible dirt / foreign matter Incorrect or no clarification/filtration of milk, Improper cleaning of utensils/equipments, Dirty / windy surroundings during manufacture, Transport of unpacked chhana Follow the clarification/filtration method with suitable filters, Clean the utensils/equipments properly Manufacture chhana under hygienic conditions, Pack chhana in air tight containers and then transport

17. 17 Sweets made from Chhana & Paneer Rasogolla Cham-Cham Kheer -Mohan Chhena-Murki Sandesh Ras-Malai https://food.ndtv.com/food-drinks/5-chhena-based-sweets-to-prepare-at-home-this-festive-season-2118377

18. Thank You  Stay Safe!!