traditional dairy products

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

1. ROBIN VARGHESE
MS.C FOOD TECHNOLOGY
2
ND
SEM
Traditional dairy products

2. MILK
MARKET
MILK
MILK
PRODUCTS
TOPICS TO BE COVERED
INTRODUCTION
STATISTICS OF PRODUCTION AND CONSUMPTION
CLASSIFICATION OF INDIAN AND THEIR CORRESPONDING WESTERN PRODUCT
MANUFACTURING PROCESS AND THEIR COMPOSITION

3. INTRODUCTION
The term indian dairy products refers to those milk products which originated in undivided
india, the importance of milk and milk products in this country has been recognized since vedic
times(five thousand years ago) and variety of ways in which milk is used for prepration of
indegenious product more or less as an art which include diff. types of sweets,other than this
there are variety of dairy products such as rabri,kulfi,
Srikhand,lassi,ghee,paneer,chhana,kheer,mhakkan and the not the least dahi.

4. STATISTICS OF PRODUCTION AND CONSUMPTION
India now has indisputably the world's biggest dairy industry in terms of milk production; last year India
produced close to 146.31 million tonnesof milk, 50% more than the US and three times as much as the
much-heralded new growth champ, China. Appropriately, India also produces the biggest directory or
encyclopaediaof any world dairy industry. The dairy sector in the India has shown remarkable
development in the past decade and India has now become one of the largest producers of milk and
value-added milk products in the world.
Areas of
Production:
UttarPradesh,Maharashtra,HimachalPradesh,MadhyaPradesh,Punjab,Rajasthan,Tamil
NaduarethemajorproductionareaofDairyProductsinIndia.
India Facts and
Figures :
India'sExportofDairyproductswas1,13,721.70MTtotheworldfortheworthofRs.2422.85
Crores/345.71USDMillionsduringtheyear2018-19.

5. INDIAN DAIRY PRODUCTS AND THEIR WESTERN COUNTERPARTS
S.No Process Products WesternCounterpart
1 Concentration Khoa EvaporatedMilk
Basundi SweetenedCondensedMilk
Rabri
Khurchan
Malai
2 Coagulation Channa Cheesepreparedbydirectacidification
Paneer Whitecheese–LatinAmericanorigin
3 Fermentation Dahi PainYoghurt
Payodhi SweetenedYoghurt
MistiDahi
Chakka
Shrikhandwadi
Lassi,Chaach StirredYoghurt
4 Phaseinversionoffat Makkan Butter
Malai
Ghee Butteroil
Kulfi Icecream
Malaikabaraf

6. MANUFACTURING PROCESS OF DIFFERENT INDIAN DAIRY PRODUCTS
concentrate
Kheer,kulfi
Khoa/mawa
Whole milk
separate
Skim milk
Cream butter ghee
Ferment non-fat-dahi
Coagulate non-fat-panir
fermentdahi
Makkan Ghee
Lassi
Chakka/srikhand
coagulateChhana/panir

7. INDIAN DAIRY PRODUCTS
Khoa/Mawa
Among the indigenous milk products, khoa occupies a prominent place as it forms a base for number of sweet
delicacies. Khoa is a popular product throughout India and is called by different names in different regions like
khoya, mawa, kava, palghova, etc.
Definition of Khoa Khoais a concentrated whole milk product obtained by open pan condensing of milk under
atmospheric pressure. According to Food Safety and Standard Regulations 2011, Khoya, by whatever variety of
names it is sold such as Pindi, Danedar, Dhap, Mawa or Kava, means the product obtained from cow or buffalo
or goat or sheep milk or milk solids or a combination thereof by rapid drying. The milk fat content shall not be
less than 30 percent on dry weight basis of finished product. It may contain citric acid not more than 0.1 percent
by weight. It shall be free from added starch, added sugar and added colouring matter.
Varieties of Khoa
There are three distinct varieties of khoa. They differ in their composition, body and textural characteristics and
end use
Pindi,Dhap,Danedar(

8. Manufacturing process and composition
Constituent
%
Pindi Dhap Danedar
Total solids65.0 56.0 61.5
Fats 22.5 19.4 20.9
Proteins19.5 17.1 18.4
Lactose 19.4 16.7 18.9
Ash 3.5 2.9 3.4
Chemical composition
Type Fat Moisture(TS)Specific sweets prep.
pindi 21-2631-33 Burfi, peda
dhap 20-2337-44 Gulabjamun, pantoa
danedar20-2535-40 kalakand

9. KEEPING QUALITY OF KHOA
KeepingQualityofKhoaThelimitedshelflifeofindigenousmilkproductsisoneofthemainlimitingfactorsin
marketing.Duringstorage,theseproductsundergomanytypesofsensory,rheological,chemicaland
microbiologicaldeteriorationmakingthemunfitforhumanconsumption.Mostofthetraditionaldairyproducts
exceptgheehaveshelflifevaryingfromlessthan24hourstoaboutaweekatambienttemperature.Additionof
sugar,boilinginsugarsyruporfryingissomeofthemethodswhicharetraditionallyadoptedtoenhancethe
storagelifeoftheseproducts.
Thekeepingqualityofkhoaatroomtemperatureisabout5daysand10weeksattherefrigerationtemperature.
Storageofkhoaatlowtemperature(5-10°C)thoughenhancesthekeepingquality,itadverselyaffectsthebody
andtextureanditsportabilityforsweetmaking.Henceallcareshouldbetakenduringmanufactureand
subsequenthandling.
Tempof storage Shelf life In days
unpacked Packed in laminates
5 ≤10º >30
30 ≈5º 6-7
37 ≈5º ≤5

10. ChemicalpreservationUnderFoodSafetyandStandardsregulations,nopreservativeshouldbeaddedto
khoa.However,someattemptsweremadetoimprovetheshelflifeofkhoabyaddingmouldinhibitors,
nisinandantioxidants.Antifungalagentslikesorbicacid,propionicacidandtheirsaltscanbeusedto
preservekhoa.Additionof0.2%sorbicacidbyweightofkhoaduringthelaststageofitsmanufacturewill
enhancetheshelflifeupto20daysat30°Cand125daysincoldstorage.Themouldinhibitorscanbe
sprayedontothesurfaceoftheproductoralternativelythepackagingmaterialcanbetreatedwiththe
chemicalagent.AdditionofNisin(Nisaplin)willimprovetheshelflifeofkhoaby10-11daysat30°C.
Chemical preservatives

11. Products made from Khoa/mawa
PEDA KALAKAND BRUFI GULAB JAMUN
MILK CAKE

12. RABRI
Rabri is a sweetened concentrated whole milk product with thickened malai layer obtained by
evaporation and concentration of milk. Buffalo milk is preferred for preparation of rabri.

13. Wholebuffalomilkistakeninakarahiandslowlyheatedatsimmering
temperature.Themilkisnotallowedtoboilsothatclottedcreammay
formonitssurface.Slowevaporationofmoisturetakesplaceandthe
layerofresultingclottedcreamiscontinuouslyremovedwithaforkand
placedonthesidesofkarahi.Whenthevolumeofmilkisconsiderably
reduced,[email protected]
creamcollectedonthesidesofthepanisgentlyaddedbacktothe
sweetenedconcentratedmilk.Theclottedcreamisbrokenintosmallbitsby
woodenladlebeforeadditiontomilk.Wholemassthenappearstobe
concentratedsweetenedmilkwithclottedcream.Highertheamountof
clottedcreambetterwillbethequalityofrabri.
Manufacturing process
MILK
HEAT AT SIMMING
TEMPERATURE IN A KARAHI
SKIN FORMATION
BREAK SKIN AND REMOVE TO
COOLER PARTS OF VESSEL
FURTHUR DESSICATION WITH FAST
STIRRING
REDUCE VOLUME TO
ONE FIFTTH
COOLING FOR 5-6HR
ADD SUGAR 5-6% OF
MILK
IMMERSE SKIN OF MILK IN
SWEETENED CONDENSED MILK
HEAT GENTLY FOR A
WHILE

14. CHEMICAL COMPOSITION YIELD AND SHELF LIFE
Yield
Yieldofrabridependsontotalsolidsofmilk,
ratioofconcentrationofmilkandamountof
sugaradded.Ingeneral25-28percentyield
canbeexpectedfrombuffalomilk.
ShelfLife
Rabricankeepwellforabout2-3daysatroom
temperatureand10-15daysatrefrigeration
temperature.

15. PAYASAM/KHEER
CerealmixedindigenousmilkproductsarepopularalloverIndia.Inthiscategory,thevariety
dependsontheregionse.g.KheerinNorthernIndia,PayasaminSouthernIndia.Thenameofthe
payasam/kheerchanges
withtheadditivecerealandotheradditivesaddedviz.ricepayasam,saboodanapayasam,semya/
Semolinapayasam,kaddu-ki-kheeretc.
Introduction

16. ProductDescription
Kheerisaheatconcentratedmilkbasedconfectionwithaddedcereals,sugar,nutsanddryfruits.Thedifferent
varietiesofkheerandpayasamare
•Ricekheer
•Saboodanapayasam
•Semya/Semolinapayasam
•Kaddu-ki-kheer
•Khas-Khaskheer
•Rava-payasam
•Coconut-kheer
•Lauki-ka-kheer
•Greengramdalpayasam
•Bengalgramdalpayasam
14.3MethodofPreparation
Buffalomilkispreferredforbothpayasamandkheerpreparation.Standardizedbuffaloorcowmilkwith
4.5%5.5%fatand8.5to9%SNFistakeninapanandboiledonanonsmokyfire.Goodqualityriceistaken,
[email protected]%.Gentleboilingaccompaniedbythoroughstirringcumscrapingofthecontents
isundertaken.Whentheratioofconcentrationofmilkreaches1:1.8,[email protected]%ofthemilktaken.
Furtherheatingwithstirringiscontinueduntilthericeisproperlycookedandapproximatelywhenthe
concentrationreaches2to3times.Powderedcardamom(@0.02%)ismixedasflavoringattheendofheating.
Rice kheer Moongdal kheer

17. STANDARDISATION (6.9%
FAT AND 9.5% SNF)
BUFFALO MILK
PREHEATING(60°C FOR 12
MIN)
CONCENTRATION (35% TS)
SUGAR
RICE
STORAGE
PACKAGING IN METELIZED
BAGS
DRY BLENDING
MIXING HEATING VESSEL
PRE-SOAKING IN
WATER
MILK RICE SUGAR SLURRY
GRINDING
FLOW DIAGRAM AND SHELF LIFE OF KHEER
Keeping Quality of Kheer
The average shelf life of kheerat 37 ˚C ±1˚C is 2-3
days and 10-15 days at 4 ˚C ±1 ˚C.
Extension of shelf life of kheer
Successful attempts made to improve the shelf life of
kheerare given below:
Addition of nisin
Addition of Nisin at the end of preparation could
extend the shelf life of kheerupto8-10 days at 37˚C ±
1˚C and
100-150 days at 4 ±1˚C.

18. CHHANA
Introduction
Chhanaisanacidcoagulatedproductobtainedfrommilk.Thecurdmassobtainedwhenmilkiscoagulatedwith
theorganicacidssuchascitricacid,lacticacidathighertemperatureandaftersubsequentdrainageofwhey,
massofcurdobtainediscalledchhana.Itlooksoff-white,tastesmildlyacidic,andhascharacteristicspongy
texture.
AccordingtoFSSR-1511chhanameanstheproductobtainedfromthecoworbuffalomilkoracombinationthereof
byprecipitationwithsourmilk,lacticacidorcitricacid.Itshallnotcontainmorethan70.0percentmoistureand
themilkfatcontentshallnotbelessthan50.0percentondrymatter.Milksolidsmayalsobeusedinpreparation
ofthisproduct.

19. MANUFACTURING PROCESS
Chhanahasbeenpreparedbyboilingabout15-
40litofcowmilkinasteelpan.Acidicwhey
(previousdaywhey)addedtoboilinghotmilk
serveascoagulantwithcontinuousstirringtill
thecompletionofcoagulation.Contentspoured
overamuslinclothheldoveranothervessel.
Wheyiscollectedinavessel.Muslincloth
containingcurdmasswashedwithpotable
waterbyimmersionprocessandallowedto
drainfor30mintoexpelfreewhey.
Chhanaisusedasabaseforthepreparationof
avarietyofsweetslikesandesh,rasogolla,
chamcham,rasomalai,pantoa,chhanamurki,
COW MILK
WASHING IN
CHEESE CLOTH BAG
FILTERATION OF
WHEY
CHHANA
COAGULATION
HEATING TO 98º C
STORAGE
STANDARDIZATION
FAT 4% SNF 8.5%
COAGULATION AT
80º-85ºC PH 5.1-5.4
DRAINING OF WATER
AND WHEY
WHEY
LACTIC ACID (1.0-1.5%
SOLUTION 80º C
WHEY

20. COMPOSITION YIELD AND SHELF LIFE OF CHHANA
Parameters Cow milk
chhana
Buffalo milk
chhana
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
Yield of chhana
Yield and quality of chhanadepends on the type of milk, heat
treatment given to milk prior to acidification, acidity of milk,
coagulation temperature, strength of coagulant and residence time of
the coagulated chhanawheymixture before separation of coagulated
milk solids from whey.
Total solids present in milk especially fat and casein influence the yield
of chhana, which from cow milk is 15 to 17% and from buffalo milk is
81 to 20 %
Shelf life of chhana
Chhanais an extremely perishable due to its high moisture content. At room
temperature, it does not keep longer than a day. Under refrigeration, the shelf
life can be extended up to six days. Packaging materials used to pack chhana
have a role in extending the shelf life. The cow milk and buffalo milk chhana
stored in tin cans and cellulose film/LDPE was found acceptable upto3days at
37
0
C, and 20days at 4-5
0
C.

21. PRODUCTS WHICH ARE MADE FROM CHHANA
PANTOA RASGULLA RASMALAI
MURKI

22. PANEER
Introduction
Paneerisaheat-acidcoagulatedmilkproductobtainedbycoagulatingstandardizedmilkwiththepermitted
acidsatspecifiedtemperature.Theresultantcoagulumisfilteredandpressedtogetthesliceablecurdmass.
Paneerhasafirm,close,cohesiveandspongybodyandsmoothtexture.Itismainlypreparedfrombuffalomilk
andusedforlargenumberofculinarydishes
Paneerisgenerallysoldasblocksorslices,itisalsoreferredasIndianfreshcheese.

23. MANUFACTURING PROCESS
Buffalomilkisstandardizedto4.5%fatand8.5%
SNF(standardizethebuffalomilktoafat:SNFratio
of1:1.65).Milkisheatedto90°Cwithoutholding(or
82°Cwith5minholding)inajacketedvatandcooled
downto70°C.Coagulationisdoneatabout70°Cby
slowlyadding1%citricacidsolution(70°C)with
constantstirringtillacleanwheyisseparatedat
(pH5.30to5.35)andcoagulumisallowedtosettle
for5minanddrainedoffthewhey.Thecurdso
obtainedisfilledintohoopslinedwithmuslinor
cheesecloth.Pressureisappliedontopofthehoop
atarateof0.5to1kg/cm
2
.Thepressedblocksof
paneerareremovedfromthehoopsandimmersed
inpasteurizedchilledwaterfor2-3hr.Thechilled
paneeristhenremovedfromwatertodrainout.
Finallypaneerblocksarewrappedinparchment
paper/polyethylenebagsandplacedincoldroomat
about5to10°C.
BUFFALAO MILK
STANDARDIZATION
FAT 4.5%,SNF 8.5%
COAGULATION
COOL TO 70ºC CITRIC ACID 1% SOL.
PACKING
CUTTING / SLICING
DIPPING IN CHILLED
WATER
WHEY
PRESSING
TRANSFER CURD TO
HOOP
REMOVAL OF WHEY
HEATING TO 90ºC
WHEY

24. CHEMICAL COMPOSITION ,YEILD AND SHELF LIFE OF PANEER
Parameter Percentage
Fat
23.41(50.84 on dry matter
basis)
Protein 18.23
Lactose 2.40
Ash 1.90
Total solids 46.04
Yield
Theyieldofpaneerisdependentonthefatandsolid
notfat(SNF)contentofrawmilk,aswellasthe
moisture,fatandproteinretainedinthepaneer.
Heattreatmentofmilkto90°Cisnecessarytoachieve
goodyield.Generallyayieldof20-22kgisobtained
frombuffalomilkand16-18kgfromcowmilk.
shelflife
Shelf life of paneerto 12 days at refrigerated
temperature and 2days at 37°C.

25. DAHI
Introduction
Dahiisproducedfromheattreatedmilksafterinoculationwithcertainspeciesoflacticacidbacteriaadded
tomilkintheformofstarterculture.Lacticacidbacteriaaddedmultiply,growandproducelacticacid,
aceticacidandcarbondioxidebyutilizinglactosepresentinmilk.Somebacteriausescitricacidofmilkto
producecertainvolatileorganiccompoundsmainlydiacetyl,whichismainlyresponsibleforflavorofdahi.
Judiciouscombinationofacidproducingandflavourproducingmicroorganismsinthestarterhelpsinthe
productionofDahiwithafirmbodyandgoodflavor.

26. MANUFACTURING PROCESS
Intraditionalmethodofdahipreparation,milkisheatedintensivelyto
boilfor5to10minandthenitiscooledtoroomtemperature.cooled
milkisaddedwithpreviousday‘scurdorbuttermilk,stirredandallowed
tosetundisturbedusuallyforovernight.
Athalwai‘sshopmilkisconsiderablyconcentratedbeforebeing
inoculatedwithstarterculture.Sothatthetotalsolidcontentofmilk
getsincreased,particularlyincreaseintheproteincontentofmilk.
Concentrationofmilkresultsincustardlikeconsistencyofdahiand
keepstheproductfromwheyingoff.
PREHEATING(60ºC)
HOMOGENIZATION
HEAT TREATMENT(90ºC/10MIN
STANDARDIZATION FAT5%
SNF:11-13
FILTERATION/CLARIFICATION
RECEIVING OF MILK
PREHEATING 35-40ºC
COOLING (30ºC)
COOLING AND STORAGE <5ºC
ADDITION OF STARTER
CULTURE(1-1.5%)
PACKAGING
INCUBATION(30º-37ºC/6-8HRS
DAHI

27. CHEMICAL COMPOSITION ,YEILD AND SHELF LIFE OF DAHI
Componen
ts
Whole milk Dahi
(%)
Skim milk Dahi (%)
Water 85-88 90-91
Fat 5 –8 0.05 -0.1
protein 3.2-3.4 3.3-3.5
Lactose 4.6-5.2 4.7-5.3
Lactic acid 0.5-1.1 0.5-1.1
Ash 0.7-0.75 0.7-0.75
SHELF LIFE
Plaindahiwasingoodconditionupto3days
ofstorageperiodandbananajuicebaseddahiwas
upto2daysonlyatroomtemperature.Ontheother
hand,atrefrigerationtemperatureplaindahiwas
suitableforconsumptionupto12days.
Traditional method of Mistidahi
preparation
Traditionally,itispreparedbyHalwaisona
smallscaletomeetthelocaldemand.Whole
cowmilkorbuffalomilkortheircombinationis
addedwithsugar(upto15%ofthemilk)andit
isheatedcontinuouslyinanopenpanata
simmeringtemperatureof68-70°Cfor6-7
hoursorboiledtoreducethevolumeto60-70%
oftheoriginal.Artificialcolour,caramelsugar
and/orjaggeryarealsoaddedbasedonthe
consumerpreference.Themixisthencooledto
about40°Candinoculatedwiththeprevious
day‘sproduct.

28. CHAKKA
Chakkaisafermented,intermediatedairyproductobtainedduringtheproductionofShrikhand.Chakkacan
bedescribedasstraineddahi,inotherwordsitisthecurdmassobtainedafterremovingwheyfromdahi,
eitherthroughmuslinclothorbasketcentrifuge.Chakkaisthebasematerialfortheproductionofshrikhand
andshrikhandwadi.
Introduction

29. MANUFACTURING PROCESS
Intraditionalmethod,coworbuffaloormixedmilkis
boiledthoroughlyandcooledtoroomtemperature(30°C).
Previousdaycurdisaddedtothismilkattherateof1to
1.5%.Milkisleftundisturbedovernightatroom
temperaturetosetfirmly.Itisthenstirredandhungina
muslinclothfor10to12hrstodrainoffwhey.Thecurd
massobtainedafterremovalofwheyiscalledaschakka.
WHOLE MILK
BOILING
COOLING TO
30ºC
ADDITION OF DAHI(1 TO
1.5%
KEPT UNDISTURBED
OVERNIGHT
DAHI(0.7 TO 0.8 ACIDITY
STIRRED AND HUNG IN MUSLIN
CLOTH FOR 10-12HRS
CHAKKA
WHEY

30. CHEMICAL COMPOSITION ,YEILD AND SHELF LIFE OF CHAKKA
YIELD
The yield of chakkaproduced traditionally is about
650g per 1000g of milk and yield of shrikhand is
about 1.5 to 2.0kg per kg of chakka. Yield of Chakka
is about 20% more and shrikhand is 38.5% more than
that of traditional method, when produced
commercially.
Shelf life of Shrikhand
Due to both high acid and sugar levels, shrikhand
has a fairly long shelf-life of 30-40 days at 8°C and
2-3 days at 30°C. The shelf life of shrikhand can be
increased by addition of potassium sorbate0.05%
For industrial purposes pasteurization of shrikhand
at 65
o
C/10min and subsequent freezing can increase
the shelf life upto12 months at -26
o
C

31. LASSI AND CHHACHH/MATTHA (COUNTRY BUTTERMILK)
Buttermilkisapopularrefreshingdrinkpreparedfromtheby-productproducedduringthepreparationof
butter/makkhanfromdahi.ButtermilkisalsoknownasMattha,ChhachhorChhasinnorthernpartofIndia.
InsouthIndiaitiscalledasMajjigeorMajjika.Thesweetvarietyoftheproductisrelishedinthenorthern
partofthecountry,whereasthesourvarietyispreferredinthesouth.
Introduction

32. MANUFACTURING PROCESS
Milkisboiledandthencooledto30º
–35ºC.Itisaddedwithdahiculture
orpreviousday‘sdahiattherateof
1.0to1.5%.Milkisallowedtoset
overnight.Setcurdisstirredusing
amathani(wooden/steelstirrer
withimpellers)drivenbyasmall
ropeinto-and-frocircularmotion.
Duringthisaction,smallgrainsof
butterareformedandraisedtotop
ofthevesselanditisscoopedout
fromtimetotime.Whenallthe
butterisrecovered,theresidual
wateryfluidisreferredasbutter
milk/chhach/mattha/chhas.This
canbeconsumeddirectlyor
sweetenedorsaltedandaddedwith
spicesbasedonthepreference.

33. CHEMICAL COMPOSITION AND SHELF LIFE OF LASSI
Shelf life of butter milk and lassi
Butter milk and lassipacked in LLDPE pouch can be
stored upto7days at 5ºC without any significant change in
its sensory qualities. Lassi subjected to UHT treatment and
packed aseptically has shelf life upto120days
Productdescription
Lassicanbedescribedasafermented
milkbeverageobtainedafterthegrowthof
selectedlacticacidbacteriainheat
treatedmilkfollowedbysweeteningwith
sugar.Itisconsumedasacoldrefreshing
beverageinsummer.Itispreparedby
breakingthecurdintofineparticlesby
agitation,additionofsugar,waterand
optionallyflavor

34. MHAKKAN(WHITE BUTTER)
Itisafreshlychurnedbutterpreparedbyruralhouseholdsinatraditionalmethodandcommonly
referredasMakkhan.Itismadebyhandchurningofdahiormalaiinanearthenpotwithawooden
ladleusuallyknownasmathani,Desibutterhasuniqueflavourandrichattributes.
Introduction

35. MANUFACTURING PROCESS
Cow,buffaloormixedmilkisboiled,cooledand
culturedwithlacticstarterculture(0.8-0.9%lactic
acid)obtainedfrompreviousdaysbatch.Milkisthen
storedovernightatambienttemperaturetoconvert
itintodahibylacticfermentation.Nextmorningdahi
ismixedwithequalamountofcoldwaterand
transferredinanearthenpot.Awoodenladle
(mathani)isthenimmersedindahiandrotated
manuallyincircularmotionwiththehelpofarope.
Ropeisencircledaroundthemathaniinthecentre.
Aftercontinuousagitationforsometimegrainsof
Makkhanareformed,whichfloatsonthesurface.
Thesegrainsareskimmedofffromthesurfacewith
aladleandpooledinasuitablecontainer.
Milk
Boiling
Cooling Cooling
Addition of starter culture
Storage Storage
Dahi
Mixing with water Removal of malai
Transferring to earthen pot
Churning with wooden lad
Removal of buttermilk
MAKKHAN

36. CHEMICAL COMPOSITION ,YIELD AND SHELF LIFE OF MAKKHAN
Constituents Percent
Fat 0.5 -0.6
Protein 3.75
Lactose 4.80
Ash 0.75
Total solids 9.5 –9.8
Yield
:
It refers to the quantity of butter obtained
from a known of quantity of fat taken for
churning.
Shelflife
:Onlybuttermadeinhygienicconditionsshould
beselectedforstorage.Goodqualitybutter
shouldkeepgoodfor7daysat20°C,20days
at10°Cand30daysinarefrigeratorwithout
significantdecreaseinquality.Storagefor
longerperiod(6months)mustbeat–12to–
15°Ctoavoidlossofquality

37. GHEE (CLARIFIED BUTTER)
AccordingtoFoodSafetyandStandardsAuthorityofIndia(FSSAI)gheemeansthepureclarifiedfat
derivedsolelyfrommilkorcurdorfromdesi(cooking)butterorfromcreamtowhichnocolouring
matterorpreservativehasbeenadded.
Introduction

38. MANUFACTURING PROCESS
Indigenousmethod:Makkhan(traditionalunsalted
buttermadebyhandchurningofwholemilkdahiat
roomtemperature)isplacedinasteamjacketedvessel
(gheeboiler)andheatedtoabout110-120oCwith
constantstirringtoevaporatepracticallyallofthe
moisture.Next,thegheeresidueisseparatedfromghee
byfiltrationandthegheepackagedinsuitable
containers(tincans,pouches).
Directcreamheatingmethod:Creamistakeninaghee
boilerandheatingiscontinuedtilltemperatureofabout
110-120oCisattained.Thisisfollowedbyremovalof
gheeresiduebystackfilters,pressurefiltersand
centrifugalseparators.Theghee,nowfreedofghee
residueisallowed.

39. CHEMICAL COMPOSITION AND SHELF LIFE OF GHEE
Shelf life
Ghee normally has a shelf life of 6–8
months at ambient temperature, but
considerably longer storage stability has
been experienced probably because of
the anti-oxidative effect created during
processing.

40. UTILIZATION OF DAIRY BY PRODUCTS
Adairyby-productmaybedefinedasaproductofcommercialvalueproducedduringthemanufactureof
amainproduct
MAIN PRODUCT BY PRODUCT
CREAM SKIM MILK
BUTTER BUTTERMILK
GHEE LASSI
CHHANA/ PANEER WHEY
CHEESE
CASEIN

41. BY-
PRODUCT
PRINCIPLE UTILISATION FOOD PROUCTS MADE
SKIM MILK PASTEURISATION FLAVOURED MILK
FERMENTATION CULTURED BUTTERMILK
CONCENTRATION SWEETENED
CONDENSED MILK
DRYING DRIED SKIM MILK
COAGULATION COTTAGE CHEESE
CASEIN
BUTTERMILK FERMENTATION AND CONCENTRATION CONDENSED BUTTERMILK
DRYING DRIED BUTTERMILK
COAGULATION SOFT CHEESE
WHEY FEMENTATION WHEY BEVERAGE
YEAST WHEY
CONCENTRATION CONDENSED WHEY
SWEETENED
CONDENSED WHEY
WHY PROTEIN CONCENTRATE
LACTOSE

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