1

PRESUBMISSION
ON
“STUDIES ON THE UTILIZATION OF CORN MILK FOR THE
PREPARATION OF SHRIKHAND”

Advisor

Prof. (Dr.) Arif A. Broadway

(Professor)

Presented By

Ashutosh Masih
M.Tech. Dairy Technology
ID: 15MDT001

DEPARTMENT OF DAIRY TECHNOLOGY WARNER COLLEGE OF DAIRY

TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE,
TECHNOLOGY AND SCIENCE
PRAYAGRAJ (U.P.) 211007, INDIA.
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Introduction
Shrikhand is an acid coagulated and sweetened milk product, which is a popular delicacy 1n the
states of Gujarat, Maharashtra and partly in Karnataka. This indigenous dairy product is
prepared by lactic coagulation of milk and expulsion of whey from the curd, followed by
blending of sugar, flavour and spices.Dairy products, milk products or lacticinia are a type
of food produced from or containing the milk of mammals, primarily cattle, water
buffaloes, goats, sheep, camels, and humans.Until recently shrikhand production has been
largely of a small scale nature. Recently, mechanized production of Sugam shrikhand, a
patented process, has been taken up by the Baroda dairy on a large scale (about 1, 000
tonnes/year). The basic advantage of this mechanized process appears to be in the elimination
of contamination from human hands, and an overall reduction in the process time. However,
there appears to be further scope for improving shrikhand making technology particularly in
terms of using alternative sources of milk solids, techniques of acidifications and blending
approaches to increase versatility, shorten recess time and extend the keeping quality.

Dairy products include food items such as yogurt, cheese, butter and Shrikhand. A facility that
produces dairy products is known as a dairy, or dairy factory. Indian fermented milk products
utilize only 7% of total milk produced (Anejaet al 2002) and mainly includes three products
i.e. dahi (curd), shrikhand (sweetened concentrated curd) and lassi (stirred curd), which may be
considered the Western equivalent to yogurt, and stirred yogurt, respectively. Demand for
yoghurt has increased considerably in last decade (Saavedra et al 2004) especially in United
Kingdom (kowalskaet al 2000) and United States (Sivak 2000) owing to yoghurts nutritional
and therapeutic benefits (Sarkar and Misra, 2002: Fodaet al2007).

Shrikhand is a traditional sweet from Maharashtra. It is prepared from hung curd, often called
as chakka in Marathi. The curd (Dahi) is partially strained through a muslin 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 to yield Shrikhand (De, 1982).

Because of the change in the economic status and food habit of consumers the other varieties of
Shrikhand such as fruit Shrikhand are also in great Demand (Singh, 2007).

There has been a large increase in the number of diabetes patients worldwide because of
change in lifestyle and diet. Stevia rebaudiana (Bert.) Bertoni as a natural sweetener with zero
calories has recently found widespread use in the food and pharmaceutical industries.
 3

The leaves of this sweet herb have been used for centuries as sweetener to counteract the bitter
taste of various plant based medicines and beverages by indigenous Guarani Indians of the
Paraguayan highlands (Brandle et al., 1998).

In India, Stevia has been introduced in the last decade because of high demand potentials
particularly considering the huge diabetic population. It has been successfully cultivated in
many Indian states like Rajasthan, Maharashtra, Punjab, Kerala and Orissa. High demands for
natural sweeteners as compared to artificial ones have driven the farmers in India toward large-
scale Stevia cultivation (Goyal et al., 2010).

Steviodal glycosides from Stevia offer a solution for prevention of complex diabetic problems
and obesity in modern mankind. Diterpene glycosides not have mutagenic, teratogenic, and
carcinogenic effects (Barriocanal et al., 2008) [5], (Mogra et al., 2009).

Shrikhand is a delicious and delightful dessert of western India. As shrikhand is served cool
and it may also cool your body during summers. It is highly rich in calcium and vitamin B.
Calcium is good for teeth and bones and hence it is known for maintaining health. Vitamin B
helps to absorb calcium from whatever you consume. Vitamin-B in take which calcium is
extremely beneficial. Shrikhand is the fermented milk product if it is prepared with Stevia
powder (Stevia rebaudiana Bertoni). Stevia produces strength to bones and beneficial for
diabetes and metabolic syndrome. It is very refreshing particularly during summer months. It is
usually flavoured with saffron, nutmeg, cardamom, almonds and pistachios. It is enjoyed
during festivals with hot puffed puris. Shrikhand has been referred to as shikhrini in
the Sanskrit literature. According to Jashbhai B. Prajappati and Baboo M. Nair, it originated in
ancient India, around 400 B.C. Shrikhand being a summer specialty, its manufacture from fluid
milk in summer implies diversion of milk from fluid consumption during the lean season.
Therefore, preparation of shrikhand from other sources of milk solids which can be
conveniently manufactured during flush season would enable its economic production during
summer. In shri'khand making technology, preparation of dahi by lactic fermentation of milk
takes about eight hours, a time period too long to promote the development of continuous
shrikhand making processes. Application of faster and continuous milk coagulation technology
may be of great practical utility in mechanized shrikhand production system.
 4

It would be interesting to study the feasibility of applying fast acid producing cultures and
direct acidification of milk with coagulants such as lactic acid, hydrochloric acid and slowly
hydrolyzing lactones. A detailed study on the alteration of certain manufacturing aspects of
shrikhand has been studied in order to reduce the manufacturing time and increase the keeping
quality of srikhand. It also controls blood sugar and insulin levels and lower the blood pressure.
Dried Stevia leaves contains 10% amino acids, 18% proteins, 33% carbohydrates and 39%
reducing sugars, source of vitamins (niacin, thiamine, rutin, ascorbic acid) and minerals
(potassium, calcium, magnesium, phosphorus, manganese, silicon, chromium, iron and zinc).

Maize also known as corn is a cereal grain first domesticated by indigenous people in southern
Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences and
separate ovuliferous inflorescence called ears that yield kernel or seeds, which are fruits. Maize
has become a staple food in many parts of the world, with the total production of maize
surpassing that of wheat or rice. However, little of this maize is consumed directly by humans:
most is used for corn ethanol, animal feed and other maize products, such as corn
starch and syrup. The six major types of maize are dent corn, flint corn, pod
corn, popcorn, flour corn, and corn. Maize is the most widely grown grain crop throughout the
Americas, with 361 million metric tons grown in the United States in 2014 (Production table).
Approximately 40% of the crop—130 million tons—is used for corn ethanol. Genetically made
up 85% of the maize planted in the United States (George Beadle 1932).

In the late 1930s, (Paul Mangelsdorf 1930) suggested that domesticated maize was the result
of a hybridization event between an unknown wild maize and a species of Tripsacum, a related
genus. Later breeding efforts included ear to row selection (C. G. Hopkins c. et al
1896).Hybrids made from selected inbred lines (G. H. Shull, et al .1909) and the highly
successful double cross hybrids using four inbred lines (D. F. Jones c. et al 1918, 1922).
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FSSAI Standard of Shrikhand

Parameters Shrikhand

Total solids, minimum, %, (m/m) NLT 58.0

Milk fat, minimum, %, (m/m), on dry basis NLT 8.5

Milk protein, minimum, %, (m/m) on dry basis NLT 9.0

Titrable acidity, maximum, %, m/m (on dry basis) NMT 1.4

Sugar (sucrose), maximum, % m/m (on dry basis) NMT 72.5

Total ash, maximum, % m/m (on dry basis) NMT 0.9

Source: FSSAI PDF 2017

Composition per 100 of Corn (Maize)

Maize Nutritional value per 100 g

Calories 342.0 Calcium (mg) 10.0

Moisture (g) 14.9 Iron (mg) 2.3

Carbohydrates (g) 66.2 Potassium (mg) 286.0

Protein (g) 11.1 Magnesium (mg) 139.0

Fat (g) 3.6 Copper (mg) 0.14

Fiber (g) 2.7 Amino acids (mg) 1.78

Minerals (g) 1.5 Riboflavin (mg) 0.10

Phosphorus (mg) 348.0 Thiamine (mg) 0.42

Sodium (mg) 15.9 Vitamin C (mg) 0.12

Sulphur (mg) 114.0 Carotene (ug) 90.0

Source: -Gopalan et al., 2007

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JUSTIFICATION
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. Shrikhand –means the product
obtained from chakka or skimmed Milk Chakka to which milk fat is added. It may contain
fruits, nuts, Sugar, Cardamom, Saffron and other spices. It shall not contain any added
colouring and artificial flavouring substances. Loose Shrikhand which is manufactured and
marketed by Mithaiwalas / Halwai, who practically doesn’t care for quality assurance and
doesn’t maintain hygienic standard; while Our shrikhand is made with the highest standard of
quality and hygiene like tastier, richer, better Shrikhand, Made out of quality ingredients. And
according to the all aspects Shrikhand with Maize milk is more beneficial in several areas like
Reduces the risk of Anemia.Corn is rich is in Vitamin B12, folic acid and iron which helps in
the production of red blood cells in the body, Energy Enhancer, Miracle for those underweight,
Lowers Blood Sugar & Cholesterol Level, Helpful during Pregnancy, Preserve Healthy Skin
etc.Sweet corn and corn oil increases the blood flow, lowers cholesterol absorption and
regulates insulin, making it an excellent choice for diabetics and cholesterol patients.

OBJECTIVES

Keeping in view the above point the present study is planned with the following objectives:

1. To prepare Shrikhand by using different concentration of Maize Milk.

2. To assess the chemical and microbiological qualities for prepared Shrikhand.
3. To evaluate sensory properties of prepared Shrikhand.
4. To estimate therapeutic values of prepared Shrikhand.
5. To evaluate the cost of the product.
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REVIEW OF LITRATURE
Cultured dairy products are the vital component of the human diet in India. Apart from
imparting nutrition and novelty, these products help in preserving the precious nutrients in milk
that tend to quick deterioration. Curd (yoghurt), makhan (cultured butter), Mishti Doi (sweet
yoghurt), cheese analogous, buttermilk, lassi (sweet buttermilk) prominently used as
supplementary food in different parts of India, due to high nutritive characteristics flavour,
taste, palatable nature and possible therapeutic value. Shrikhand is one amongst the most
preferred dairy product in western India. The product has undergone constant modification to
suit the changing needs of consumer and the present day market. Shrikhand available in various
parts of country has considerable variations with respect to its composition, sensory quality,
microbiological attributes and textural parameters. Several reports are available in the literature
on Shrikhand but scanty information is available on its market quality. In this chapter, literature
is reviewed and collated in the form of tables for comprehensive understanding. In the present
context, the available literature on Shrikhand is reviewed under the following groups.

• Shrikhand - Definition and standards of Shrikhand

• Composition of Shrikhand
• Traditional method for Shrikhand making
• Physico-chemical properties of Shrikhand
• Sensory quality of Shrikhand
• Microbiological quality of Shrikhand
• Rheological Quality of Shrikhand
• Packaging of Shrikhand
• Shelf-life of Shrikhand
• Value addition in Shrikhand
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Shrikhand

Shrikhand is an indigenous fermented and sweetened milk product of Indian origin and
regularly consumed in Gujarat, Maharashtra and certain parts of Karnataka, Madhya
Pradesh and Rajasthan. Shrikhand is sweetened dewatered dahi. In addition to these places,
because of its typical sweet-sour taste, it is becoming popular in other parts of the country.
Shrikhand is prepared by blending chakka with sugar, cream and other ingredients like
fruit pulp, nut, flavor, spices, color, etc. to achieve the finished product of desired
composition, consistency and sensory attributes. The popularity of the product is ascribed to
its uniqueness with respect to taste, richness, diversity, cooling effect and method of its
manufacture (Upadhyay and Dave, 1977).

Shrikhand has a typical semi- solid consistency with a characteristic smoothness, firmness
and pliability that make it suitable for consumption directly after meal or with “puree” or
bread. It resembles sweetened Quarg or Quark produced in Germany (Patel and Abd-
ELSalam, 1986). Although largely produced on small scale adopting age old traditional
methods, with the growing demand, Shrikhand is now commercially manufactured in
organized dairy sector.Shrikhand has distinctive rich flavour and long shelf life. Shrikhand
is served as special delicacy during festivals and ceremonial occasions. Consumption of
Shrikhand is reported to be effective in treatment of many diseases like diarrhoea, acidity,
gastro enteritis (Devshete et al.,2012).

Shrikhand originated in Persia using Frasi-shir (milk) and khand (sugar), and was later
brought to the shores of Gujarat by the Parsi Zohrastrian settlers (Narayanan and Lingam,
2013).

Shrikhand is an indigenous semi-soft whole milk product prepared using Chakka (strained
dahi/curd). The curd (dahi) is partially strained through a cloth to remove the whey and thus
produce solid mass called Chakka. Chakka is finely mixed with sugar and flavouring agents
(Kulkarni et al., 2006).

Shrikhand available in various parts of country has considerable

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variations with respect to its composition, sensory quality, microbiological attributes and
also textural parameters (Sharma and Zariwala, 1980; Upadhyay et al.,1984; Salunke et al.,
2005; Salunke et al.,2006). Consumers in Gujarat prefer its sweet variety while those in
Maharashtra prefer the tangy / sour variety ( Aneja et al.,2002).

Definition and Standards of Shrikhand

According to FSSA (2011), Shrikhand-means the product obtained from Chakka or Skimmed
Milk Chakka to which milk fat is added. It may contain fruits, nuts, sugar, cardamom, saffron
and other spices. It shall not contain any added colour and artificial flavor substances. It shall
conform to the following specifications.

Composition of Shrikhand
Wide variations are observed by several workers in the composition of Shrikhand as shown in
Table

Traditional method for Shrikhand making

The traditional method of making Shrikhand involves the preparation of curd or dahi by
culturing cow or buffalo milk with natural starter (curd of the previous batch). After a firm curd
is formed, it is transferred in a muslin cloth and hung for 12 - 18 hr to remove free whey. The
semi- solid mass obtained is called as “chakka”. The chakka is mixed with required amount of
sugar, color, flavoring materials and spices and blended to smooth and homogenous
consistency. Finally cooling it to a low temperature (≤10ºC) before it is ready for consumption
(Bhattacharya et al., 1972; Rangappa and Achaya, 1974; Parikh 1977; Upadhyay and Dave,
1977; Patel and Chakraborty, 1988). Aneja et al. (1977a) developed a semi – mechanized
method for Shrikhand making which led to its production on commercial scale. The published
literature on the various aspects of Shrikhand manufacture is presented under the following sub
– groups:
a) Quality of milk
b) Types of milk use
c) Standardized of milk
d) Heat treatment of milk
e) Preparation of Dahi
f) Removal of whey
g) Quality and composition of chakka, and
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h) Blending and mixing of chakka with additives

Quality of milk
Good-quality raw milk is required to make good-quality dairy products. Once raw milk is
defective, it cannot be improved during processing, and defects often become more
pronounced. Therefore, it is important that raw milk be produced and handled from farm to
plant under conditions that do not reduce its quality or, consequently, the quality of the product.
Many factors can influence the quality of raw milk.

The raw milk intended for fermented milk manufacture should be free from antibiotics as well
as from any off-flavours, and should have lower standard plate count and psychotropic count
(Riber, 1989).
Milk differing from their normal composition, i.e. colostrums, late lactation or mastitis, etc., is
ales undesirable for dahi making. These milks contain certain inhibitory components’ such as
high somatic cell counts ,enzymes , and have altered milk constituents, alkaline ph as well as
low heat stability, which adversely affects the growth of starter organisms resulting in
undesirable characteristics of dahi (Singh and Lakhminarayan, 1948; Anantaramaiah and
Iya,1952; Moniz et al.,1976; Singh and Singh, 1980; Saraswat and Agrawal,1982;). Milk with
high somatic count negatively influences the microbiological quality of dahi (Singh and Singh,
1980).

During the manufacture of cheese and cultured dairy products, antibiotics can inhibit dairy
starter cultures used to develop acid (e.g., lactic acid bacteria), which can result in the loss of
significant amounts of product and milk (Lundstedt, 1979). Hamdan et al. (1971) found that
potassium sorbate (0.05 and .10 per cent w/v) residue affects production of acid and
acetaldehyde as well as growth of L. bulgaricus and S. thermophilus, the higher concentration
being more hazardous.

Types of milk
In India, more than 50 per cent of available milk is from buffalo (Rao et al., 1989). Aneja et al.
(1977) developed an industrial process for the manufacture of Shrikhand, for that buffalo, skim
milk was used for making dahi for the manufacture of Shrikhand.
 11

Different sources of milk solids were used for Shrikhand making. Reconstituted skim milk,
diluted concentrated milk, concentrated skim milk (40 to 43 per cent TS) and butter milk, were
used for making curd.Reconstituted milk was found to be an effective alternative to fresh skim
milk for Shrikhand making (Anon,1982; Patel and Chakraborty,1985b).

By using skim milk for preparation of Shrikhand, not only fat losses are eliminated, but also
faster moisture expulsion and less moisture retention in the curd were achieved (Patel, 1982;
Patel and Chakraborty,1985a).

Buffalo milk prepared for making Shrikhand due to higher yield and better quality of the
finished product. Buffalo milk Shrikhand is rich in minerals including calcium, magnesium,
phosphorus, copper, iron and zinc compared to cow milk Shrikhand. Similarly, higher
proportions of dissolved proportions of calcium, magnesium, phosphorus were found in buffalo
milk Shrikhand than cow milk Shrikhand (Kadan et al., 1984; Boghra, 1998).

Shrikhand prepared using skim milk from buffaloes, cow and goats was examined. There were
no differences in the total sensory scores of Shrikhand prepared using buffalo, cow and goat
milk (Subramonian et al., 1995). Shrikhand was made from mix cow milk: buffalo milk in ratio
of 1:3, 1:1 and 3:1. The best quality Shrikhand was made from cow milk: buffalo milk ratio
1:1, which imparted smooth texture and firm, soft body (Ghatak and Dutta, 1998).

Shrikhand was prepared from buffalo skim milk and sweet cream buttermilk (SCBM) with 9,
12, 15 or 18per cent TS. The percentage of TS in SCBM affected chemical, physical and
sensory qualities of Shrikhand. Shrikhand prepared from SCBM with 15per cent TS were
similar to those of control samples prepared from buffalo skim milk and superior to those of
other SCBM Shrikhand samples (Karthikeyan et al., 1999).

Standardization of milk
Standardization of milk for fat and/or SNF is essential for production of uniform quality of any
dairy product. The same is true in this case for production of a uniform quality chakka suitable
for Shrikhand preparation. Standardization of skim milk to 9per cent SNF and 0.05per cent fat
was found to be useful for making satisfactory quality of Dahi to prepared Shrikhand (Aneja et
al., 1977a; Patel, 1982). Shrikhand of superior quality was produced from milk with 6per cent
fat and 9per cent SNF and sodium citrate treatment (Reddy et al., 1984). Chakka prepared from
4.0per cent fat milk produced Shrikhand of the best sensory quality (De and Patel, 1989).
 12

Standardized buffalo milk containing 4 per cent fat and 9.8 to 10.0per cent solids· not-fat was
prepared from fresh buffalo whole milk containing about 7 to 8per cent fat and 9.8 to 10.0per
cent solids-not-fat. Chakka obtained from whole milk is much superior in both consistency and
aroma (Desai et al., 1985).

Heat treatments and homogenization to Milk

Heat treatment is essential processing step in dahi manufacture for obtaining desirable quality
of the finished product with respect to flavour as well as body and textural properties. Heat
treatment of milk for dahi making have several advantages e.g. it reduces bacterial load,
nactivates naturally occurring enzymes and increases shelf-life if final product, also higher
temperatures are believed to result in the alteration of proteins in milk that favours the growth
and activity of starter culture (Rangappa, 1947; Ray, 1970; Madan Mohan,1980; Patel, 1982). It
also influences the culture activity (Sreenivasan and Ranganathan,1972; Kohk et al., 1980;
Madan Mohan, 1980; Maurya and Saraswat, 1982; Saraswat and Agrawal, 1982).
Traditionally dahi is made from simmered or boiled milk (Madhok and Kapoor, 1942). Heat
treatment of dahi at 63ºC for 30 minutes resulted in maximum titratable acidity of dahi when
S.lactis and S.thermophilus were usedas a starter cultures, whereas, in case of the cultures
S.cremoris,S.diacetylactis and L.balgaricus; milk heated at 85ºC for 10 minutes and gave
maximum acidity (Dutta et al.,1973; Singh,1983).

In 1977b, Aneja et al. reported that increasing the heating temperature (70-100°C for 16 sec) of
the skim milk increase the yield of Chakka. The optimum conditions are heating temperature of
milk 90°C for 10 sec for preparation of Chakka.

Shrikhand was prepared from cow and buffalo milks, spray-dried at an inlet air temperature of
180-200ºC and outlet temperature of 100ºC,reconstituting capacity and flavour of cow and
buffalo milks were satisfactory up to 45 days (Mahajan et al., 1979). Garg and Jain (1980)
found that 82.2 ºC temperatures for 26 to 20 seconds holding time was the best heat treatment
of milk for dahi making. In 1987b, Rao et al. whole milk were heated to 85°C for 15 min and
cool to 30°C, for prepared Chakka used to make Shrikhand.

Shrikhand is manufacture by ultra filtration technique using ceramic membrane module for
ultra filtration of milk. Ultra filtration, approx. 50°C, 4 bars pressure yielded, 23 per cent more
Chakka from milk than traditional method probably due to the recovery of whey proteins
(Sharma and Reuter, 1989).
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Manufacture of fermented milk high temperature short time pasteurization process is generally
used , wherein temperatures ranges from 85 to 98ºC and corresponding time between 20 sec
and 7 min were employed (Lucey, 2004).

Homogenization is one of the important processing of parameters employed in the manufacture

of dairy products. Homogenization of milk affects the body and texture, moisture content and
yield of Chakka. Homogenization of standardized milk was carried out at 100 kg/cm2 pressure
at 6O-65ºC, using 'Rannie' single stage homogenizer. Both, homogenized and unhomogenized
lots of milk were heated to 90'C for 5 min and then cooled to incubation temperature of 42 to
43°C. Homogenization of milk was found to improve the appearance, consistency and texture
of chakka. This treatment also gives higher yield and higher fat recovery. Use of homogenized
milk is recommended for improving organoleptic quality and yield of Shrikhand (Desai et al.,
1985).

Starter culture and their incubation temperature for preparation of dahi

The use of right type of culture is an essential pre-requisite for the manufacture of Dahi. Dahi
making is an essential pre-requisite for Shrikhand manufacture as the quality of curd greatly
influences the quality of chakka and Shrikhand. Quality attributes are largely dependent on
number of factors such as type and composition of milk used, treatments given to milk, starter
culture used, rate of inoculation and conditions of incubation etc. (Miyani,1982; Patel, 1982;
Desai, 1983).

Puntamberkar (1968) made use of Lactococcus lactis or Lactococcuscremoris at the rate of 1-2
per cent and incubated room temperature for preparing dahi to be used for Shrikhand making.

In1974, Ingle and Joglekar recommended for Shrikhand preparation, buffalo milk was
inoculated with 2 per cent mixed culture of Str. lactis, Leucinostoc citrovorum and L.
bulgaricus and incubated at 34ºC for 16 h to get desirable texture and pleasing aroma in curd.

Aneja et al. (1977a) prepared curd from skim milk was inoculated with 0.25 to 0.50 per cent
dahi culture, obtained from NDRI Karnal. After 8 h of incubation the curd had acidity between
0.8 to 1.1 per cent lactic acid.
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Gandhi and Jain (1977) reported the use of mixed culture containing Str. Lactis,Str.
diacetylactis, Leucinostoc citrovorumin a ratio of 1:1:1 incubated 30ºC for 12-14 h till
sufficient acidity developed to give pH 4.6 to 4.8 for preparing dahi to be used for Shrikhand
making.

Dahi intended for Shrikhand making should have optimum firmness, and 0.8 to 1.0 per cent
acidity (as LA) to ensure satisfactory rate of whey drainage. It should also have desire aroma
and flavour (Upadhyay and Dave, 1977; Patel and Chakraborty, 1988).

Shrikhand was prepared from buffalo skim milk inoculated with a yoghurt starter cultures
Streptococcus thermophilus, Lactobacillus bulgaricus gave a pH of 4.6 after only 4 h at 42°C,
thus reducing the normal curd setting time by from 12 to 16 h to 4h. (Anon, 1982; Patel and
Chakroborty,1985).

Miyani (1982) prepared curd for Shrikhand making by employing skim milk inoculated with 1
per cent active mixed starter culture LF - 40 (NDRI, Karnal) and incubated for 12-15 h at 29-
32ºC until the curd developed the desired acidity of 0.8 per cent.

Suryawanshi et al. (1993) reported that the use of Streptococcus themophillus and
Lactobacillus acidophilus for making dahi for Shrikhand preparation, at the rate of different 2,
4 and 6 per cent levels with active starter culture, it has been observed that higher levels of
inoculums of curd significantly reduced the time required for Shrikhand manufacture.

Rao et al. (1986) reported that dahi prepared from boild milk using Str. cremoris as starter
culture ( @ 2 per cent inoculums and incubated 30- 37ºC for 16 h), produced best organoleptic
quality with highest yield of chakka as compared to other starter cultures used as (Str. lactis,
Str. lactis subsp. diacetilactis and Str. thermophilus + l. Bulgaricus).

In 1992, Prajapati reported that dahi prepared from buffalo skim milk for making Shrikhand
inoculated with active starter cultures of Str. Salivarious subsp. thrmophilus and L. delbrukii
subsp. bulgaricus were added in equal proportation at the rate of 2.5 per cent to get desired
curd in about 6-7 h.

Patel (2013) reported that dahi prepared from skim milk using str. thermophilus, L.helveticus
and L.rhamnosus were added at the rate of 2 per cent, while Acidophilus Bifidobacterium
 15

yoghurt culture (ABY) and yoghurt culture (Yo-flex) were added at the rate of 0.2 g/ litre, it
was incubated at 39ºC for 12 h to get the desired acidity and firmness in dahi .
New nomenclature of lactic acid bacteria.
Old New
Streptococcus Lactococcus
S.lactis ssp. Lactis L.lactis ssp. Lactis
S.lactis ssp. Diacetylactis L.lactis biovar. Diacetylactis
S.lactis ssp. Cremoris S.lactis ssp. Cremoris
Lactobacillus Lactobacillus
L.delbrueckii L.delbrueckii ssp. Delbrueckii
L.leichmanii L.delbrueckii ssp. Leichmanii
L.bulgaricus L.delbrueckii ssp. Bulgaricus
L.lactis L.delbrueckii ssp. Lactis
L.caucasicus L.kefir
Leuconostoc Leuconostock
L.mesenteroids L.mesenteroids ssp. Mesenteroides
L.cremoris L.mesenteroids ssp. Cremoris
Streptococcus Streptococcus
S.thermophilus S. salivarius ssp. Thermophilus
(Marshall, 1987)

Removal of Whey

The removal of whey from curd is very important step in Shrikhand making since it influence
the body and texture characteristics of the finished product.

Traditionally, drainage of whey from curd to obtain chakka, is done by hanging/ tying curd in
muslin cloth for about 6 – 8 h and more until the draining has apparently ceased
(Puntamberkar, 1968; Ingle and Joglekar, 1974; Gandhi and Jain,1977; Upadhyay and Dave,
1977; Kadan et al., 1984; Reddy et al., 1984; Rao et al.,1986).

A mechanical means of whey removal from curd i.e. basket centrifuge (revolving at 1100 to
1200 r.p.m) to obtain chakka was employed by Aneja et al.,1977; Patel and Chakraborty, 1985
a, b, c; Patel and Abd-El- Salam,1986).
 16

A batch type vacuum whey drainer was developed by Shah and Sharma (unpublished work)
was used for rapid expulsion of whey from curd to obtain chakka of satisfactory quality in
about 20 to 30 min at 350 to 400 millimetre mercury vacuum (Upadhyay, 1981; Miyani, 1982;
Desai, 1983).

Quality and composition of chakka

As the chakka is the base material for Shrikhand making, its chemical composition, acidity,
body and texture and flavour greatly influence the quality attributes of the Shrikhand.

Chakka is the semi-solid curd mass obtained by the removal of whey from dahi (curd) is
commonly known as chakka that is the base material for making Shrikhand. Chakka has milky
white colour, smooth texture and mild acidic flavour. Increasing temperature of heating of milk
before coagulation led to an increase in yield due to complete denaturation of whey protein and
Precipitation with casein (Aneja et al., 1977a).

It has been experienced by Upadhyay and Dave (1977) and Desai (1983) that standardized milk
yields chakka with pleasant flavour and smooth body but had high fat losses in whey and
adversely affected recovery of fat in chakka. In contrast, skim milk chakka was found to be
rough and dry. However when calculated amount of cream (70 to 80 per cent fat) was added to
such chakka at kneading stage, the finished product became equally acceptable. They also
reported that the quantity of sugar to be added depends on the acidity of chakka.

Highest yield and best organoleptic properties were obtained with chakka prepared from milk
added with Str.cremoris. Drainage over night for 16 h caused an increase in acidity, decrease in
yield and dry texture of chakka (Rao et al., 1986).

Use of sodium alginate if used at higher proportion (0.3 per cent) produced inferior quality
chakka. Similar observations were also made by (Kadan et al.,1984; Desai et al.,1987).

Sachdeva et al. (1994) reported manufacture of ‘Chakka’ from milk concentrated by reverse-
osmosis (RO). Increased yield, higher solids recovery, reduced processing time, increased
through put, access to mechanisation and alleviation of whey disposal problem are claimed as
major advantages of this process.
 17

Shrikhand prepared using skim milk from buffaloes, cow and goat was examined. The yield of
Chakka was greatest with buffalo milk (26.2 per cent) and lowest with goat milk (24 per cent).
Suggested that the lower yield in goat milk resulted from its smaller micelles and higher water
content (Subramonian et al., 1995).

The effect of coagulation pH (4.6, 4.8 and 5) and addition of disodium hydrogen phosphate at
0.0, 0.05 and 0.1per cent on sensory quality of directly acidified Chakka was studied.
Coagulation pH did not have a significant effect on sensory attributes of Chakka. However, use
of disodium hydrogen phosphate significantly improved body, texture and flavour scores.
Coagulation pH of 4.8 and disodium hydrogen phosphate at 0.1 per cent produced Chakka with
most acceptable texture and this combination was used for Shrikhand manufacture (Biyabani et
al., 1998).

Sharma and Verma (2005) reported to develop ‘Chakka’ by direct acidification process. The
sensory evaluation of Chakka for flavour, body & texture and colour & appearance showed that
optimum quality of product could be obtained by using a combination of lactic acid (1:9
dilution) and glucono delta lactone (2.5 per cent), coagulated at pH 4.8 and incubation
temperature of 35°C. The Chakka obtained from conventional and direct acidification was
found to have similar sensory characteristics.

According to FSSA (2011), Chakka means a white pale yellow semi-solid product of good
texture and uniform consistency obtained by draining off the whey from the yoghurt obtained
by lactic fermentation of cow’s milk, buffalo milk, skimmed milk and recombined milk that has
been subjected to minimum heat treatment equivalent to that of pasteurization.
 18

FSSA standard for Chakka

Requirements Chakka Skimmed milk Chakka Full cream Chakka
Total solids, percent by weight Min.30 Min.20 Min.28
Milk fat (on dry basis) percent by Min.33 Max.5 Min.38
weight
Milk protein(on dry basis) percent by Min.30 Min.60 Min.30
weight
Titratable acidity (as lactic acid) Max.2.5 Max.2.5 Max.2.5
percent by weight
Total ash (on dry basis) percent by Max.3.5 Max.5.0 Max.3.5
weight

Wide variations are observed by several workers in the composition of Chakka as shown in
table-

Composition of chakka
Author Sources Moisture Fat (%) Protein Titrable Ash
(%) (%) acidity (%)
(%LA)
Ganguly et al. Laboratory 58 – 59 22.4 10.30 2.34 1.03
(1959)
Sharma and Laboratory 52.7 8.5 13-15.6 0.67-0.78
Zariwal (1978)
Sharma and Market 59.8 14.4-20.8 10.40-18.4 0.68-0.97
Zariwal (1978) sample
Kadanet al. Buffalo 66.63 17.94 1.39
(1984) milk
Kadanet al. Cow milk 67.95 11.88 1.24
(1984)
Patel and Buffalo 76.5 2.2
Chakraborty skim milk
(1988)

Blending and mixing of chakka with additives

Shrikhand is prepared by blending and mixing of chakka with sugar, cream and flavouring
materials such as condiments, spices fruits etc. Quantity and quality of these blending
materials, method of blending etc. determine compositional, microbiological and body and
texture characteristics of the resultant product.
 19

Puntambekar (1968) prepared Shrikhand by blending skim milk chakka with unsalted butter
granules and sugar.

Ingle and Joglekar (1974) obtained Shrikhand by mixing chakka with adequate amount of sugar
(36 per cent by weight of chakka), nuts, cardamom, charoli etc. This was mixed properly by
working it through the hand operator Shrikhand machine.

Upadhyay and Dave (1977) suggested that best quality of Shrikhand having homogeneous
consistency can be prepared by addition of equal quantity of sugar along with plastic cream
(70-80 per cent fat) or unsalted white butter (calculated amount) to skim milk cahkka and
kneading on S.S wiremesh. The product so obtained may be blended with desired flavour,
colour, fruits and nuts.

Blending and mixing of chakka with additives

Shrikhand is prepared by blending and mixing of chakka with sugar,cream and flavouring
materials such as condiments, spices fruits etc. Quantity and quality of these blending
materials, method of blending etc. determine compositional, microbiological and body and
texture characteristics of the resultant product.

Puntambekar (1968) prepared Shrikhand by blending skim milk chakka with unsalted butter
granules and sugar.

Ingle and Joglekar (1974) obtained Shrikhand by mixing chakka with adequate amount of sugar
(36 per cent by weight of chakka), nuts, cardamom, charoli etc. This was mixed properly by
working it through the hand operator Shrikhand machine.

Upadhyay and Dave (1977) suggested that best quality of Shrikhand having homogeneous
consistency can be prepared by addition of equal quantity of sugar along with plastic cream
(70-80 per cent fat) or unsalted white butter (calculated amount) to skim milk cahkka and
kneading on S.S wiremesh. The product so obtained may be blended with desired flavour,
colour, fruits and nuts.

Miyani (1982) kneaded chakka over a cleaned and sanitized S.S wiremesh to obtained
uniformly, then it was mixed with crystalline sugar and pasteurized cream (70 per cent fat). The
 20

admixture was then mechanically mixed by application of 60 (to and fro) strokes with the help
of S.S. ladle.

Desai (1983) prepared Shrikhand by kneading chakka over a cleaned and sanitized S.S.
wiremesh screen (30 mesh) to obtain uniformity and then it was mixed with sugar (80 per cent
by weight of chakka), allowed to stand for about 30 min to ensure proper dissolution of sugar.
The mixture was then manually stirred using a S.S. ladle and giving about 60 (to and fro)
strokes.
Use of planetary mixer has been recommended for industrial method of Shrikhand manufacture
for mixing and blending of chakka and other ingredients (Aneja et al., 1977; Patel and
Chakraborty, 1985 a, b, c; Patel and Abd-El- Salam, 1986).

Prajapati (1989) prepared Shrikhand like product from buffalo skim milk chakka by blending
with cream. The chakka-cream mixture was passed through a colloidal mill to get fine and
homogenous consistency. To this sugar was added at the rate of 55 per cent (w/w) of chaka-
cream mixture and the contents were blended in a planetary mixture for 30 min. Ground
cardamom also added at the rate of 0.2 per cent (w/w) of Shrikhand.

Physico-chemical Properties of Shrikhand

Shrikhand collected from 5 shops of Anand, Gujarat, India, showed wide variation in TS, fat,
protein, carbohydrates, ash and pH values. Fat varied from 2.0 to 5.0per cent. Not all samples,
except one under an organized dairy undertaking, conformed to the min. limit of 8.5per cent as
prescribed by Bureau of Indian Standards. Wide variations were also observed for different
minerals in Shrikhand from various shops. Market samples also showed wide variations in
citrate, copper and iron levels (Boghra and Mathur, 1992).

In 2006, Salunke et al. investigated physicochemical properties of Shrikhand made and sold by
5 major manufactures in 4 cities in Maharashtra, India. TS, fat, protein, reducing sugar
(lactose), non reducing sugar (sucrose) and ash contents were 57 -67.8, 3-8.9, 4.6-6.7, 1.5-6.5,
44.5-51 and 0.3-045 per cent respectively. Acidity, pH and contents of soluble nitrogen and
free fatty acids were 1.04-1.54 per cent lactic acid, 3.9-4.3, 0.1-0.29 per cent and 0.68- 0.78 per
cent oleic acid, respectively. Comparison of Shrikhand made in the 4cities indicated variation
in composition between the FFA and titratable acidity. The majority of Shrikhand samples did
not meet the protein or sucrose in DM requirements of the Indian Prevention of Food
Adulteration Act and Bureau of Indian Standards.
 21

Fortification of sour whey concentrate in Chakka for preparation of Shrikhand was studied.
Addition of 5per cent sour whey concentrate to Chakka (both from cows’ milk) increased the
yield of Shrikhand by 5per cent over that obtained with the traditional method; addition of
whey concentrate at this level had no detrimental effect on physicochemical and sensory
properties of Shrikhand. Addition of whey concentrate at level >5per cent caused deterioration
in quality of Shrikhand in terms of flavour, consistency and texture (Giram et al., 2001).

Changes in physicochemical properties and mineral composition of buffalo and cow’s milk
during preparation of Shrikhand were studied. Progressive fermentation of milk in to dahi
brought about little or no changes in total solids, fat, proteins and milk salts, but significant
decrease in lactose content and pH value. Mineral composition showed little change, with the
exception of citrate which disappeared completely the dahi stage in both milk. Although
solubilised minerals drained along with whey, considerable amounts of all minerals remained
aggregated in to chakka from both milk types. The fermentation of milk brought about highly
significant changes in mineral content during transition from the colloidal to the soluble phase;
this transition occurred more rapidly and to greater extent with buffalo milk (Boghra and
Mathur, 2000).

Sensory Quality of Shrikhand

In 1985c, Patel and Chakraborty studied the factors affecting sensory properties of Shrikhand.
Moisture, fat and sugar content of Shrikhand made from buffalo milk affected its organoleptic
properties, the most desirable product having 6 per cent fat, 41 per cent sugar and 40 per cent
moisture.

In 1998, Nalawade et al. studied the effects of compositional variables on sensory quality and
consistency of Shrikhand in order to optimize compositional parameters for maximum
acceptability. The most desirable combination of fat and sugar levels in Shrikhand that can give
maximum acceptability, were found to be 8 per cent fat and 36 per cent sugar.

Effect of using sugar substitutes on the sensory properties of Shrikhand was investigated.
Combinations of different amount of raftilose (3, 4 and 5 per cent) and sugar (8, 10, 12.5 and
25 per cent) were used in Shrikhand made with separated buffalo milk and yoghurt culture.
Samples were analysed for sensory properties using a 9-point Hedonic scale to evaluate its
storage ability at 7 ± 1°C. Among the various combination tried, Shrikhand prepared with
 22

raftilose (4 per cent) and sugar (12.5 per cent) was rated as most acceptable by sensory panels
(Singh and Jha, 2005).

Shrikhand was prepared from dahi with a constant level of sugar (40 per cent) and a
supplementing with banana pulp at 10 per cent (T1), 20 per cent (T2) and 30 per cent (T3). T2
(20 per cent) supplementation of banana pulp to Shrikhand was much preferred (Narayan and
Lingam, 2013).

Microbiological Quality of Shrikhand

In 1975b, Upadhyay et al. examined 45 samples of market Shrikhand from 15 different

manufacturers in 4 different cities in India for bacteriological quality. Viable counts are varied
greatly between samples (from 25,000 to 1,65,000). 32 samples contained coli forms, 15 of
which had >100/g and yeasts and moulds were present in high numbers (≤ 1,83,000/g)
suggesting unhygienic practices. However, psychrotrops were low in number (0-10,000/g) and
enteric pathogens were absent.

Shrikhand was prepared using mixed cultures of Streptococcus lactis C-10 and Streptococcus
lactis subsp. diacetylactis DRC-1 and microbiological and organoleptic changes during storage
at 7±2°C were noted for 50 days. Total bacterial count and counts of psychrotrops, acid-
producing bacteria, lactobacillus spp. and proteolytic and lipolytic bacteria and yeasts and
moulds increased steadily; the coli form count was negative in all cases. (Upadhyay et al.,
1984).

Shrikhand was prepared from cows’ milk inoculated, after steaming, with both Staphylococcus
aureus and 1 of 2 Lactobacillus spp. at 105 cfu/ml. S. aureus strains K-283, K-192 and E-326
grew well and produced thermo stable deoxyribonuclease (TDNase) in the milk in the presence
of L. acidophilus; counts of both organisms reached 106 cfu/ml in curd and Chakka, and then
declined, 10-20 times in Shrikhand. The three strains of S. aureus grew only poorly in the
presence of L. bulgaricus and produced low levels of TDNase. S. aureus A-100 also showed
very little growth and TDNase production in the presence of L. acidophilus and was completely
inhibited by L. bulgaricus. (Varadaraj and Ranganathan, 1988a).

The ability of Staphylococcus aureus strains to grow and produce thermostable

deoxyribonuclease (TDNase) in Shrikhand when used in combination with Streptococcus
lactis, Str. Cremoris, Str. thermophillus and Str. Lactis subsp. diacetylactis was evaluated.
 23

Cultures of S. aureus, when inoculated in milk at 1 X 105 cfu/ml produced detectable levels of
TDNase. Growth and production of TDNase by S. aureus was less in the presence of Str. Lactis
(Varadaraj and Ranganathan, 1988b).

Market samples of Shrikhand were collected from twenty popular manufacturers, five from
each of the four cities of Maharashtra and analysed for microbiological quality.
Microbiological differences among manufacturers of different cities were too low to be
significant. Almost no samples met the requirements for YMC as laid down under BIS
standards (Salunke et al., 2005).

Rheological Quality of Shrikhand

Consistency was measured at 30°C for freshly prepared samples and at 10°C for refrigerated
samples (kept at 5°C/12h) using a cone penetrometer under the effect of various levels of
moisture (30-45 per cent), sugar (70-90 per cent) and fat (4-8 per cent); values are reported in
mm of penetration. At the minimum levels of parameters studied, consistency was maximum in
both samples, and vice versa. Increasing levels resulted in higher penetration, causing reduction
in firmness. Moisture showed that the most pronounced effect, followed by sugar and fat. An
increase in these contents and in temperature caused a reduction of curd tension and coming-up
time and increase in penetration values (Miyani et al., 1984; Patel and Chakraborty, 1985c).

Shrikhand exhibits a combination of several rheological properties such as weak gel-like visco-
elasticity, an apparent yield stress, thixotropy and long structural recovery time scales. In an
attempt to trace the origins of these rheological properties in Shrikhand, the microstructure was
characterized and showed that there exist two different microstructures whose studies show that
while the temperature sensitivity of the visco-elastic parameters is dominated by the semi-
crystalline milk fat microstructure, the shear sensitivity is largelydictated by the protein
network (Kulkarni et al., 2006).

2.1.8 Packaging of Shrikhand

Shrikhand, being a semi-solid product, is packed in heat sealable polystyrene containers of
various sizes ranging from 100 g toto 1.0 kg (Patel,1998) . The use of pre-formed polystyrene
 24

cups for packing Shrikhand limited the packaging capacity to 1000 cups/hr. By employing a
form- fill- seal (FFS) machine up to 6000 cups may be filled / packed hour (Aneja et al., 2002).

Shelf-life of Shrikhand

Shrikhand was stored at (i) 7±2°C and (ii) -7±2°C for 50 days, and chemical and organoleptic
quality was assessed at 10-day intervals. Acidity increased during storage at both temperatures,
more so at 7±2°C. The study of proteolytic changes increased on storage at both temperatures.
Free fatty acid levels increased faster at 7±2°C, while non-reducing sugars decreased. The
stored product became unacceptable after 40 and 50 days of storage at 7±2°C and -7±2°C
respectively, as judged by sensory scores. (Upadhyay et al., 1985).

The keeping quality of Shrikhand depends largely on its initial micro flora like yeast, mould
and other foreign organisms. Owing to both high acid and sugar levels, Shrikhand has a long
shelf life of 35 - 40 days at 8º C and 2 – 3 days at 30ºC. Deterioration of the product is usually
associated with an increased activity of yeast and mold, and proteolytic micro flora under
refrigeration conditions of storage. Addition of 0.5 per cent potassium sorbate retards the
growth of yeasts and molds (Patel, 1998). Prajapati, et.al, (1992) reported that post-production
heat treatment at 70ºC for 5 min yielded Shrikhand with a superior overall quality and a shelf-
life of 15 days at 35-37ºC. However, to get best shelf life in the industrial process, thermization
of Shrikhand at 65ºC / 10 min and its subsequent freezing is most effective. The frozen product
can be kept in good condition from six months to twelve months at -18ºC (Aneja et al., 2002).

In 1980, Sharma and Zariwala, found that samples stored at 10°C kept well for about 40 days,
whereas those stored at 37°C became unacceptable within 7 days due to development of off-
flavours as milk fat deteriorated. No marked change in fat content occurred during storage at
10°C. Acidity, volatile acidity, soluble protein and reducing sugar increased at both storage
temperatures, sucrose content decreased, all changes being more marked at 37°C than at 10°C.
Counts of coli forms and acid – producing organisms tended to decreased, total and
staphylococcal counts fluctuated and proteolytic count increased during storage. The product
generally became unfit for consumption due to surface mould growth and developed rancidity.
In 1997, Agnihotri and Pal, examined changes in goat milk Shrikhand stored at ambient
(18.53±0.56°C) and refrigeration temperature (4±1°C). The freshly prepared Shrikhand with
had average log10 6.55 SPC, 3.40 psychrotrops, 5.14 coli forms, 4.88 lactobacilli and 4.93
yeast and moulds/g and shelf-life of 3 days. Storage under refrigeration (4±1°C), except for
 25

psychrotrops, retarded the growth of other microbes, as well as changes in moisture, pH, T.A.
and organoleptic traits, thereby extending product shelf-life about 30 days.

Effect of addition of different levels of strawberry-pulp and sugar on chemical composition of

Shrikhand during storage was studied. The moisture content in all the experimental samples
was decreased during storage period. The acidity of Shrikhand increased with pulp level, when
samples stored at room temperature. The average soluble ‘N’ fresh product was increased on
11th day of storage under refrigerated temperature (5±2°C) (Sonawane et al., 2007).

In 2011, Raghuwanshi et al., studied Shrikhand samples collected from the markets of Akola
and Amravati and prepared in the laboratory were stored at room temperature (30±2°C) and at
refrigerator temperature (5±1°C). The samples stored at room temperature were analyzed daily
until they were spoiled i.e. for five days, while the refrigeration samples were analyzed at an
interval of seven days until they were spoiled i.e. thirty-five days, for the determination of
content of reducing and non-reducing sugar. Fresh Shrikhand was having 2.96 per cent
reducing sugar, which increased to 3.39 per cent during five days of storage and finally reached
to 4.70 per cent in 35 days of storage. There was decrease in non-reducing sugar from 48.41 to
48.05 in 1st 5 days and thereafter to 40.80 in 35 days.

Technological innovations in commercial production

Mechanization in manufacture of Shrikhand

With a view to overcome the limitations of traditional method, successful attempts have been
made to develop an industrial process for the manufacture of Shrikhand. Standardized the
process for manufacturing Shrikhand on industrial scale (100 kg/batch). It consists of preparing
curd from skim milk, centrifugation of curd at 110 rpm for 40 min in a basket centrifuge to
separate whey and Chakka (concentrated curd) and adding cream, sugar and flavouring to
Chakka (Aneja et al., 1977; Aneja et al., 1977b).

A fully mechanizes/continuous process has also been developed for industrial production of
Shrikhand. In this process, Chakka is prepared by separating the whey from skim milk dahi
employing 28” dia. basket centrifuge at 1100 rpm. The resultant Chakka, sugar and plastic
cream are then mixed in a planetary mixer (Aneja and Vyas, 1983).
 26

Patel and Abd-EL-Salman (1986) described the industrial method for production of Shrikhand.
It consists essentially of incubating heat treated (85°C for 30 min) skim milk with a mixed
culture of Streptococcus lactis + S. lactis subsp. diacetylactis to form dahi from which the
whey is separated by centrifugation; the resulting ‘Chakka’ is then mixed with sugar, cream
and in some cases cardamom at 30°C to form Shrikhand, which is packaged in polystyrene
containers or paper board boxes. Keeping quality of the products is 35-40 days at 8°C and 2-3
days at 30°C and can be improved by heating the product at 70°C for 2 min or by addition of
0.5per cent potassium sorbate. Composition of Shrikhand prepared by this method was 57-60
per cent TS, 5-6 per cent fat, 6.5-7 per cent protein and 40-43 per cent sucrose with titratable
acidity of 1.05- 1.10 per cent and pH 4.4-4.6.

Though many dairy plants in Maharashtra and Gujarat states are now manufacturing Shrikhand
on commercial scale, the first modern plant was established at the Baroda District Co-operative
Milk Producers’ Union Ltd. (Sugam unit in Gujarat) in 1980. Since then it has been producing
and marketing Shrikhand under the brand names of “Sugam” and “Amul” (Aneja et.al., 2002).

Sharma and Reuter (1992) made a successful attempt to develop UF-chakka for subsequent use
in Shrikhand preparation using ceramic membrane module. The UF setup was designed with a
centrifugal pump of 5,000 liters /hr capacity to obtain a velocity of 5 m/sec in the module. The
temperature and trans membrane pressure employed during the UF process were 50±2º C and
0.5 (pi + p0) = 4 bars, where p and p are inlet and outlet pressures of the milk respectively.
According to them, by UF process recover all the whey proteins and increase the yield of the
final product while automating the process. The coagulum obtained was agitated slowly and
subjected to ultra filtration. Whey was removed in the form of permeate. The Chakka thus
obtained was mixed with 70 per cent fat cream and sugar to manufacture Shrikhand that
contained 6 per cent fat, 41 per cent sugar and 40 per cent moisture. The mixture was then
kneaded in a planetary mixture at 25- 26°C in order to get smooth paste-like semi-solid
consistency with no feeling of sugar grains. It was reported that there was practically no
difference between traditional and UF- Shrikhand.

Sachdeva et al. (1994) attempted the manufacture of Chakka by reverse osmosis which
involved heat treatment (90°C for 5 min.) to RO concentrate, cooling to 22°C, inoculation with
20 per cent mixed lactic culture, incubation for 18 hrs and then removal of whey by filtration to
get Chakka. Increased yield, higher solid recovery, reduced processing time, access to
mechanization and alleviation of whey disposal problem were claimed as major advantages of
 27

the process.

Ansari et al. (2006) also developed the technology for the manufacture of Shrikhand using UF
pre-concentrated skim milk It involved pasteurization of skim milk (9 per cent TS) at 92ºC for
5 min followed by cooling to 30ºC. The suspended solids were removed by cloth filtration and
the milk subjected to concentration using UF membrane. The UF concentrated skim milk with
11 to 12 per cent TS was used to make chakka. This chakka after removal of whey had 18per
cent TS. It was reported that this UF-concentrated skim milk chakka when subsequently used
for making Shrikhand resembled conventional Shrikhand. However, the Milk concentrate with
19 to 20 per cent TS, when directly was used for Shrikhand making without whey drainage had
a curdling time of 9 to 10 hr for reaching 2 per cent acidity. Shrikhand made from this chakka
was reported to be poor in quality and showed formation of hard particles during
pasteurization. Hence, these recommended further studies to improve the quality of Shrikhand
using UF-concentrated skim milk.

In standardized UF process, skim milk coagulum obtained by yoghurt culture was heated to
60°C for 5 min with continuous agitation and ultra filtered to about 16.6 per cent TS
concentration. Whey was then removed from this concentrated coagulum by hanging it in a
muslin cloth (eight layered) room temperature followed by mild pressing to get Chakka.
Chakka was then kneaded with cream (70 per cent fat) and sugar to prepare Shrikhand of
smooth consistency. The protein content in skim milk Chakka through UF process and in
Shrikhand prepared from it was higher than in traditional process (Shukla et al., 2007).

Manufacture of Direct Acidified Shrikhand

The traditional technology of Shrikhand making is cumbersome and time consuming as about
12 to 15 hr are required for complete coagulation of milk and another 6 to 8 hr for expulsion of
whey. Use of direct acidification in manufacture of Shrikhand would reduce the processing
time considerably, save the cost due to culture maintenance and propagation, and eliminate all
the problems related to starter culture.

Patel and Chakraborty (1985) have made the attempt manufacture Shrikhand by direct
acidification and found undesirable results as the Shrikhand made by direct acidification had
grainy texture. However, Biyabani et.al., (1998) had attempted to develop directly acidified
 28

Shrikhand by suitably modifying the earlier reported procedure to overcome the problem of
hard grainy texture. It involved standardization of buffalo milk to 6 per cent fat and bringing to
boil followed by addition of disodium hydrogen phosphate at a level of 0.1 per cent. Then
cooled to room temperature followed by chilling to 5ºC. Using 50 per cent (v/v) lactic acid
solution, the pH of the chilled milk was adjusted to 4.8. The acidified milk was then allowed to
set in an incubator at 37ºC for 3 hr. Then the chakka was obtained from the well-set curd in the
similar manner to that of conventional chakka. The directly acidified chakka was then added
with 40 per cent ground sugar and 2 per cent cardamom powder and mixed thoroughly. The
mixture was then passed through muslin cloth to obtain Shrikhand. However, it was reported
that the overall acceptability of directly acidified Shrikhand was significantly less than that of
conventional Shrikhand.

Value addition in Shrikhand

With the growing interest in the diversification of food products to attract wide consumers, in
the recent past we have noticed that many attempts have been made to incorporate different
additives into Shrikhand. Fruit pulps like apple, mango, papaya, banana, guava and sapota
(Bardale et. al, 1986; Dadarwal et al., 2005) and cocoa powder with and without papaya pulp
(Vagdalkar et al., 2002) have been tried in Shrikhand. However, in case of post-fermentation
addition of pulps, from the food safety point of view, it is necessary that the fruit pulp intended
for addition shall be subjected to heat treatment equivalent to pasteurization.

Deshpande et at. (2008) studied consumer acceptability of Shrikhand prepared from various
combinations of soymilk and cow’s milk was compared. The consumer acceptability decreased
on increasing soymilk contents in Shrikhand. The maximum acceptable soymilk content was 60
per cent. TS content were >58 percentage in all products.

Shrikhand was prepared using papaya pulp incorporated in Chakka to increase the nutritional
quality and overall acceptability. Papaya was added at 20, 40 and 60 per cent levels. The fat,
protein, lactose, sucrose, ash and total solid contents significantly decreased with increase in
the level of papaya pulp. The Shrikhand prepared with 20 per cent level of papaya pulp was
found most acceptable (Nigam et al., 2009).

Shrikhand was prepared from cow milk Chakka with constant level of
sugar (40 per cent by wt. of Chakka) blended with varying levels of custard
apple by wt. of Chakka. The compositional and sensory attributes of Shrikhand
 29

were significantly affected due to addition of custard apple pulp at different

levels. Increased level of custard pulp showed slight decrease in cost of
production of Shrikhand. A novel type of Shrikhand having acceptable quality
can be prepared by addition of 10 per cent custard apple pulp to it and its cost
of production can be reduced (Gavane et al., 2010).

In 2011, Landge et al. assessed the suitability of adding ashwagandha

powder in to Shrikhand. Ashwagandha powder @ 0.3, 0.5, and 0.7 per cent
with 40 per cent cane sugar (by wt. of Chakka) was mixed for manufacture of
Shrikhand. Shrikhand prepared by addition 0.5 per cent ashwagandha powder
(T2) was superior in organoleptic parameter.

Kumar et al. (2011) prepared Shrikhand using various levels of apple pulp viz. 0, 10, 20 and 30
per cent. The protein, fat and ash percent of the Shrikhand decreased significantly (p<0.05)
where as moisture content increased significantly (p<0.05) with increasing level of apple pulp.
Based on various sensory parameters, Shrikhand containing 20 per cent apple pulp was selected
as optimum.

Shrikhand was prepared by adding different volume (in gm) of gulkand and rose petal powder
in combinations viz. 1:1.5 (GRS 1), 1.5:1.5 (GRS 2), 2:1.5 (GRS 3) and 2.5:1.5 (GRS 4) in 100
gm Chakka. Based on various sensory parameters, Shrikhand containing 2:1.5 gm of gulkand
and dried rose petal powder was most liked by panel members (Nadaf et al.,2012).

Soy fortified Shrikhand samples were prepared with various levels of soymilk, cane sugar and
yoghurt culture (Lactobacillus debrueckii subsp. Bulgaricus and Streptococcus thermophlus in
the ratio of 1:1) examined for selective enumeration of health beneficial microorganisms. The
formulated soy fortified Shrikhand with 45 per cent soy milk, 30 per cent cane sugar and 3per
cent yoghurt culture was found highly suitable (P< 0.05) for obtaining the maximum viable
count of Lactobacillus delbrueckiisubsp. bulgaricus and Streptococcus thermophilus where as
the desirability index was 0.985 (Singh et al., 2014).
 30

CORN (Maize)

Schnable et al (2009).Maize (Zeamaysssp.mays) belongs to the tribe Maydae, family Poaceae

and was originated in Mexico and Central America. It possesses somatic chromosome number
of 20, a genome size of 2.3 gigabase and more than 32,000 genes.

Rosegrant et al(2009). At present, the developed world uses more maize than the developing
world, but forecasts indicate that by the year 2050, the demand for maize in the developing
countries will double owing to the rapid growth in poultry industry, the biggest driver of
growth in maize production.

Shiferaw et al (2011). A major portion of maize produced worldwide is used for animal
consumption as it serves as a vital source of proteins and calories to billions of people in
develop-ing countries, particularly in Africa, Mesoamerica and Asia.

Shiferaw et al(2011). Along with rice and wheat, maize provides at least 30 % of the food
calories to more than 4.5 billion people in 94 developing countries. Maize provides over 20 %
of total caloriesin human diets in 21 countries and over 30 % in 12 countries that are home to a
total of more than 310 million peoples.

FAOSTAT (2013). It has emerged as a crop of global importance owing to its multiple end
uses as a human food and livestock feed and serves as an important component for varied
industrial products. Besides, maize serves as a model organism for biological research
 31

worldwide. Globally, about 1016.73 million metric tonnes of maize is produced every year –
the highest among major staple cereals.

Bouis et al(2011)and Gupta et al. (2015).Among abiotic stresses drought, heat and water
logging are the major one and their simultaneous occurrence are now more frequent than ever.
Malnutrition caused by deficiency of minerals and vitamins, especially iron, zinc and vitamin
A, has been identified as one of the most important problems that require urgent attention
worldwide.

Oxford dictionary (2015).The term ‘maize’ seems to be derived from the word ‘mahiz’ of
Taino language of the Caribbean islands, which became ‘maiz’ in Spanish.

MATERIALS AND METHODS

Introduction

Traditionally, Shrikhand preparation involves production of curd (dahi) by lactic fermentation

of whole milk, either cows or buffalo’s milk, followed by the draining of whey from the curd
through a suspended muslin cloth or bag. The resulting solid mass (known as Chakka) is
uniformly mixed with sugar, cream and other ingredients like fruits, nuts, cardamom, saffron
and other spices etc. to improve physico-chemical, rheological and sensory attributes of the
final product. Milk is rightly considered a ‘nearly complete food’. However, with rapidly
changing lifestyle the diet has become much of a concern for health. Life has greatly
contributed to the association of heart and other related ailments with saturated fat and
cholesterol in the diet. Milk and milk products come under the cloud because of this suspected
role in coronary heart disease. In this context, milk and milk products considered as a vehicle
for dietary fiber would not only take care of their own role in human health but could also
enhance the healthfulness of the diet as a whole. The present study derives its significance from
the above stated facts.
The material and methods adopted during this investigation are reported in this chapter. The
sequence of operation designed to conduct the experiment is as mentioned below:

1) Experimental site
 32

The experiment “Studies on the utilization of corn milk for the preparation of Shrikhand” will
be carried out in research lab, Warner College of Dairy Technology, Sam Higginbottom
University of Agriculture Technology and Sciences, Allahabad-211007, U.P. (India).

2) Procurement and collection of ingredient.

Skim Milk
Cow or buffalo skim milk used for manufacturing Shrikhand was procured from “Aggies
Dairy”, WCDT, SHUATS, Prayagraj .Fresh skim milk, after carried out, was strained through a
muslin cloth and chemical analysis of milk was done. It was free from any objectionable flavor
and contained on an average fat 0.2%, total protein 3.5%, total solids 9.33% and 0.14 to 0.16 %
acidity (as % LA). Thereafter, it was treated as per requirement and then used for Shrikhand
manufacture.

Sugar

For preparation of Shrikhand with sweetener of good quality,granular form of sugar, free from
impurities was purchased from local market of Prayagraj

 Corn (Maize) -It will be Purchased from local market in Prayagraj.

 Dahi culture – It will be Purchase from Aggies, WCDT, SHUATS Prayagraj.

3) Standardization of milk.

Milk will be standardized to 0.2% Fat and 8.7 % solid not fat for making skim milk.

4) Development of product

One litre of milk will be standardized to 0.2% and 8.7% solid not fat for making skim milk and
will be converted to Shrikhand as follows. The standardized milk will heat to 85oC for 25-30
minute and it will be mix with 20%,30%,40 % Maize milk, it will be cooled to 35̊c. This milk
then inoculated by lactic starter culture @ of 1% and then milk was incubated, at 35-40ºc for 10
to 12 hours until a firm coagulum (Dahi) will formed. The Dahi, so formed was broken and
 33

transferred to muslin cloth to 16 hours, for the drainage of whey is called ‘chakka’. The chakka
addition of Sugar 25% and flavour mixed in chakka, to obtain the final product Shrikhand.

TECHNICAL PROGRAMME
1. Physico-chemical analysis
• Fat% - The fat content of the developed product will be determined by the gravimetric
method.
• Protein % - The protein content will be determined by kjeldahl method described in
AOAC (1980).
• Carbohydrate % = 100-(%Protein+%Fat+%Ash+%Moisture)
• Ash % - Ash content will be determined according to the method described in AOAC
(1980).
• Moisture – The moisture percentage will be determined as per procedure laid down in
IS.1165 (1957).
• Acidity (LA) –The acidity percentage determined by Titration Method.
• Total Solids -The moisture percentage will be determined as per procedure laid down in
IS.1165 (1957).
• Test for Iron and vitamin C content
2. Microbial analysis
• Yeast and Mold - Determined as per the method suggested by Marshall using Potato
Dextrose Agar (1993).
• Coliform count- Determined as per procedure laid down in IS:1947 part 3 and manual
in Dairy Bacteriology, ICAR Publications (1972).
3. Sensory evaluation: by 9 point hedonic scale
• Colour and appearance.
• Consistency
• Sweetness
• Flavour
• Overall acceptability
4. Texture Profile Analysis (TPA)
• Hardness
• Cohesiveness
 34

TREATEMENT COMBINATION (Ratio)

TREATEMENT Chakka Maize milk Sugar

(gm)

T0 100 25

T1 90 10 25

T2 80 20 25

T3 70 30 25

Total number of treatment- 4

Total number of replication- 5

Total number of trials- 20

 35

PLAN OF WORK

Flow diagram for manufacturing of Shrikhand by using Corn (Maize) milk.

Skim Milk (0.2 % Fat and 8.7 % SNF)

Heating (85oC / 20 min)

Addition of 20 %, 30 %, 40 % Maize milk

Cooling at35oC

Inoculation @ 1% lactic culture

(Lactobacillus bulgaricus)

Incubation (25-30oC/10-12 hrs)

Curd formation

Breaking the curd

Draining of whey
(By using muslin cloth for 15 -16 hrs)

Chakka

Addition of sugar (25%)

Addition of flavor (1-5%)

Mixing

Shrikhand
 36

Result and Discussion

In this study the development and quality evaluation of ready to eat Khakhra studied the
present investigation was undertaken to evaluate the effect of level of incorporation of whey
and physic-chemical and sensory attributes of the development result obtained for each
parameter has been discussed.

Average data for different parameters of control and experimental Shrikhand

Parameters Scores/ values based on mean value of different parameters of S/NS
treatments
Chemical analysis in percent
Treatment T0 T0 T1 T2 T3
Fat 13.50
Protein 7.47
Moisture 39.89
Carbohydrate 38.42
Ash 0.72
Total solids 60.11
Acidity % 0.86
(LA)
2. Microbiological count
Yeast & mould
(cfu/gm)

Coliform(101/ml)

3. Organoleptic scores

Colour&
appearance

Flavour& taste

Body and texture

Overall
acceptability

Physico-chemical analysis
Moisture Percentage
 37

There was significant difference in moisture percentage in different treatment combination.

Maximum moisture of 39.89% was found in the treatment T0 followed by treatments T1
(38.97), T2 (37.32) and T3 (35.57).
The difference in moisture was due to the different ratios of Stevia leaf powder in different
experimental treatments.

Fat Percentage
There was significant difference in fat percentage in different treatment combination.
Maximum fat of 13.69% was found in the treatment T3 followed by treatments T2 (13.62), T1
(13.56) and T0 (13.50).
The difference in fat was due to the different ratios of Stevia leaf powder in different
experimental treatments.

Ash Percentage
There was significant difference in ash percentage in different treatment combination.
Maximum ash of 1.18 % was found in the treatment T3 followed by treatments T2 (1.03), T0
(0.72) and T1 (0.57).
The difference in Ash was due to the different ratios of Stevia leaf powder in different
experimental treatments.

Protein Percentage
There was significant difference in protein percentage in different treatment combination.
Maximum protein of 8.19 % was found in the treatment T3 followed by treatments T2 (7.95),
T1 (7.71) and T0 (7.47).
The difference in protein was due to the different ratios of Stevia leaf powder in different
experimental treatments.

Acidity Percentage
There was significant difference in acidity percentage in different treatment combination.
Maximum acidity of 1.01 % was found in the treatment T3 followed by treatments T2 (0.99),
T1 (0.93) and T0 (0.86).
The difference in acidity was due to the different ratios of Stevia leaf powder in different
experimental treatments.

Carbohydrate Percentage
 38

There was significant difference in carbohydrate percentage in different treatment combination.

Maximum carbohydrate of 42.0 % was found in the treatment T3 followed by treatments T2
(41.11), T1 (39.76) and T0 (38.42).
The difference in carbohydrate was r due to the different ratios of Stevia leaf powder in
different experimental treatments.

Total solid Percentage

There was significant difference in total solid percentage in different treatment combination.
Maximum total solid of 64.33 % was found in the treatment T3 followed by treatments T2
(62.68), T1 (61.03) and T0 (60.11).
The difference in TS was due to the different ratios of Stevia leaf powder in different
experimental treatments.

Microbial analysis

Yeast & Mold count

There was significant difference in yeast and moulds cont were observed in different treatment
combination. Maximum yeast and mould score of 7.0 was found in the treatment T3 followed
by treatments T1 (6.5), T2 (6.1) and T0 (5.0).

Coliform count
In each treatment of prepared Shrikhand the coliform count was nil.

Organoleptic scores
Color & appearance
There was significant difference in color & appearance scores observed in different treatment
combination. Maximum color & appearance score of 8.13 was found in the treatment
T1followed by treatments T2 (7.92), T0 (7.87) and T3 (7.72).

Body & texture

There was significant difference in body & texture scores observed in different treatment
combination. Maximum body & texture score of 8.11 was found in the treatment T1followed
by treatments T2 (7.84), T0 (7.79) and T3 (7.66).

Flavor & Taste

 39

There was significant difference in flavor & taste scores observed in different treatment
combination. Maximum flavor & taste score of 8.2 was found in the treatment T1followed by
treatments T2 (7.98), T3 (7.63) and T0 (7.56).

Overall acceptability
There was significant difference in overall acceptability scores observed in different treatment
combination. Maximum overall acceptability score of 8.06 was found in the treatment
T1followed by treatments T2 (7.90), T0 (7.73) and T3 (7.66).
 40

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43