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, cardamom, jaiphal etc. to yield shrikhand.

Process

standard buffalo milk ( 4.0 to 4.5 % fat )

pasteurization ( 72 ° C for 15 secs ) or 63.5° C for 30 min.

cool to 37 ° C

addition of lactic culture ( 1% )

incubation at 37 ° C for 8 - 10 hours

when acidity 0.7 - 0.8 % : placed in a muslin cloth bag & hung for the removal of whey for 8 - 10

solid mass production called chakka

mixing chakka with sugar, cardamom, jaiphal etc

packing and storage below 4 °

Composition

Moisture	Max: 42%
Fat	8.5% <= dry basis
Protein	9% <= dry basis
Lactose with sugar(with sucrose)	72.5% >= % by weight, dry basis
Ash	0.9 % >= dry basis
Lactic acid	1.4 % <= (% by weight)
Solids(0% by weight)	58%<=

Packing Sizes :
100 ml plastic cups
250 ml plastic cups
500 ml plastic cups

• For Party or catering purpose available in loose bulk sale.
• Best for occasions like Gudhi Padwa, Raksha bandhan, Dasara, Diwali etc.
• Direct  consume with Puri, Chapatti, for better test.