Packaging of shrikhand

Packaging of Shrikhand

As shrikhand is a semi solid product, heat sealable polystyrene cups of 100gm to 1000gm capacity are commonly used for packing shrikhand. However, small manufacturer sell the product in wax coated paper board boxes. High speed Form-fill-seal machines are also available to pack upto 6000 cups/hr.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 depends largely on the initial level of contaminating Microorganism particularly yeast and moulds. 

Traditional and industrial method for shrikhand manufacturing

1.Traditional Method of Making Shrikhand

Traditionally shrikhand is prepared by boiling cow or buffalo or mixed milk and cooled to room temperature (30°C). Thus heated and cooled milk is then added with previous day dahi at the rate of 0.5 to 1 %. Milk is left undisturbed overnight at room temperature to set firmly. It is then stirred and hung in a muslin cloth for 10 to 12 hrs to drain off whey. The curd mass obtained after removal of whey is called as chakka. Chakka is then added with calculated amount (40-45% w/w) of sugar, color, flavour and other optional ingredients like fruits, nuts, spices, herbs and cooled to 10°C or less.The yield of chakka produced traditionally is about 650g per 1000g of milk and yield of shrikhand is about 1.5 to 2.0kg per kg of chakka. The chakka obtained from whole milk/ standardized milk has smooth body, whereas the one obtained from skim milk is little rough and dry. This is majorly due to less fat in the curd. When whole milk is used for chakka making high fat losses occurs in whey thereby affecting the recovery of fat in chakka. Therefore it is preferred to use skim milk for chakka making and then mixing of cream or unsalted butter to adjust the fat in the finished product. Homogenization of milk leads to slow drainage of whey giving higher moisture content in the chakka and a product with very soft consistency which is not liked by the consumers. Conventionally made chakka lacks uniformity from batch to batch with regards to moisture and acidity. Moisture content affects the yield, consistency and composition, whereas acidity affects the taste and quantity of sugar to be added.

2.Industrial Production of Shrikhand

Shrikhand is the first traditional milk product for which large scale production technology was adopted. The first modern plant has been established at the Baroda district cooperative milk producers union ltd. Baroda Dairy has adopted a process which involves use of basket centrifuge for speedy draining of whey and a planetary mixer for kneading and mixing purposes.

BARODA DAIRY

On industrial production of shrikhand fresh skim milk is used as a raw material. Use of
skim milk has got many advantages as listed below:

1. Fat losses are eliminated
2. Faster moisture expulsion
3. Less moisture retention

Skim milk is heated to 85°C for 30min, cooled to 30°C and inoculated with LF-40 culture containing Lactococcus lactis subsp. lactis and Lactococcus Lactis var. diacetilactis at the rate of 1.0 – 1.5%. After the required acidity of 0.8 to 1.0% lactic acid is reached, The curd is taken into basket centrifuge or quarg separator to remove whey from the curd. Thus produced curd mass or chakka is taken into planetary mixer or scraped surface heat exchanger. To this chakka, sugarat the rate of 80% w/w, calculated amount of plastic cream (80% fat) to give atleast 8.5% FDM in the finished product is added and mixed thoroughly. Optional ingredients like color, flavor, fruits, nuts etc. can also be added at this stage. Then it is packed at room temperature and stored at refrigeration temperature

(<7°C).  Yield of chakka prepared from the above process is about 20% and Yield of shrikhand

is 38.5%.