Shrikhand & Amrakhand

Amarkhand / Shrikhand Shrikhand Shrikhand is a semi soft, sweetish sour, whole milk product prepared from lactic fermented curd. The curd (dahi) is partially strained through a cloth to remove the whey and thus produce a solid mass called chakka (the basic ingredient for Shrikhand). This chakka is mixed with the required amount of sugar, etc., to yield Shrikhand. The Shrikhand is further desiccated over an open pan to make the Shrikhand wadi sweet. (All three products are quite popular in the western region of the country.) Composition The composition of chakka will depend on the initial composition of milk, the degree of fermentation (i.e. acidity developed) and the extent of whey removed. These three factors, together with the amount of sugar added, influence the composition of Shrikhand. The composition of Shrikhand depends upon the extent to which Shrikhand is desiccated. The average composition of chakka (laboratory-made samples from buffalo milk), Shrikhand and wadi are given in below Table TABLE Composition of chakka and Shrikhand wadi* (percentage). Product Chakkha Chakkha

Moistur e 63.2 59.6

Shrikhand 6.5 wadi

14.7 22.4

Composition Protei Lactos Ash n e 10.3 4.4 1.0

Suga r -

Lactic acid 0.80 2.3

7.4

7.7

62.9

(1.0)

Fat

(by diff)

15.9

0.8

*Laboratory-made samples from buffalo milk.

Method of preparation The standardized method of preparation may be described as follows: fresh, sweet buffalo milk, which has been standardized to 6% fat, is pasteurized at 71°C for 10 minutes and then cooled to 28-30°C. It is then inoculated @ 1 per cent with lactic culture (Str. lactis), which is mixed well, and incubated at 28-30°C for 15-16 hours (overnight). When the curd has set firmly (acidity 0.7-0.8 per cent lactic), it is broken and placed in a muslin cloth bag and hung on a peg for the removal of whey for 8-10 hours. During this period, the position of the curd may be altered, or the curd gently squeezed, to facilitate whey drainage. The solid mass thus obtained is called chakka, which is the Shrikhand base. This chakka is then admixed with sugar (crystal or ground) and well kneaded for uniform mixing; colour and flavour may also be added. The product now obtained is known as Shrikhand. When the Shrikhand is further desiccated to a hard mass by heating on an open pan over a direct fire, Shrikhand wadi is obtained USES

a) Chakka is used for the preparation of Shrikhand; b) Shrikhand is used either for direct consumption or for the preparation of the Shrikhand wadi sweet; c) Shrikhand wadi is used for direct consumption. d) Shrikhand powder. Shrikhand Powder Shrikhad is an indigenous (Indian) whole Milk product prepared from lacticcurd (dahi) and popular in the western region of the country. The curd is strained through cloth for several hours and the solids obtained are kneaded with sugar to a buttery mass. This is called 'Shrikhand' and is used for direct consumption. It is usually prepared under household conditions. However, the preparation of Shrikhand is time-consuming and a supply of ready-toreconstitute dried Shrikhand or Shrikhand powder will indeed be helpful to the housewife. Composition The average gross composition of dried Shrikhand or Shrikhand powder is given in Table. Composition of Shrikhand powder (percentage) Type of milk Cow Buffalo

Moisture 3.5 2.8

Composition Fat Total solids 22.9 96.5 32.8 97.2

Lactic acid 0.25 0.26

Food and nutritive value Dried Shrikhand has a high fat concentrate. It is expected to have a high protein and sugar (sucrose) content, a fairly high mineral content, and also to contain appreciable amounts of lactic acid. Method of manufacture At first, the Shrikhand base (i.e., Chakka) is prepared under standardized conditions. Then good grade ground sugar is added to the base @ 18 per cent and thoroughly mixed into it by kneading. A calculated amount of water at 20-25 per cent of the mix is now added to it and well stirred to give a smooth slurry. The slurry is homogenized at 100 kg./sq. cm. pressure and spray dried under standard techniques using an inlet air temperature of 180200°C and an outlet air temperature of 100°C.

The powder is promptly removed from the drying chamber, cooled, packaged and stored at room temperature with or without gas packaging.

Packaging and storage Shrikhand powder may be packaged in paper bags with polythene liners or fibre drums, with or without polythene liners, with or without gas-packing, for storage at room temperature. Keeping quality Dried Shrikhand seems to have a marketable life of over 3 months at room temperature storage, when gas-packed in hermetic containers. Uses For reconstitution into Shrikhand for direct consumption.