Traditional Dairy Products

Lesson 25. CHAKKA- PRODUCT DESCRIPTION, METHODS OF MANUFACTURE

Module 7. Fermented dairy products

Lesson 25
CHAKKA- PRODUCT DESCRIPTION, METHODS OF MANUFACTURE

25.1 Product Description

Chakka is a fermented, intermediate dairy product obtained during the production of Shrikhand. Chakka can be described as strained dahi, in other words it is the curd mass obtained after removing whey from dahi, either through muslin cloth or basket centrifuge. Chakka is the base material for the production of shrikhand and shrikhand wadi.

25.2 Traditional Method of Making Chakka

In traditional method, cow or buffalo or mixed milk is boiled thoroughly and cooled to room temperature (30°C). Previous day curd is added to this milk at the rate of 1 to 1.5 %. 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.

Fig. 25.1 Flow diagram for traditional method of making chakka

25.3 Industrial Production of Chakka

Skim milk is normally used in the commercial production of chakka. Low fat in the curd resulted with significant reduction in fat loss through whey, faster moisture expulsion and lower moisture retention in the final product.

Fresh, good quality skim milk is received and heated to 90°C for 10min. High heat treatment kills the competitive microbes and create congenial environment for the growth of culture bacteria. Heat treated milk is cooled to 30°C and inoculated with LF-40 culture containing Lactococcus lactis subsp. lactis and Lactococcus Lactis var. diacetylactis at the rate of 1.0 – 1.5%. Milk added with culture bacteria is incubated at 30°C for 10-12hr. After the required acidity of 0.8 to 0.9% LA is reached, the curd is taken into basket centrifuge or quarg separator to remove whey from the curd. Use of quarg seperator for removal of whey has increased the chakka production to 8 tonnes/day. Thus obtained curd mass/chakka is ready for further processing to the production of shrikhand.

Fig. 25.2 Flow diagram for traditional method of making chakka

Average composition of Chakka made from standardized milk is as below

Table 25.1 Chemical composition of Chakka

25.4 Yield of Chakka

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. Yield of Chakka is about 20% more and shrikhand is 38.5% more than that of traditional method, when produced commercially.

Table 25.2 FSSR (2011) and BIS requirement for chakka

References

Aneja, R.P., Vyas, M.N., Nanda, K. and Thareja, V.K. 1977. Development of an Industrial process for the manufacture of shrikhand. J. Food Sci. Technology.14:159-163
Aneja, R.P., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. 2002. Technology of Indian Milk Products. A Dairy India Publication, Delhi, India
Dharam Pal and Narender Raju, P., 2006 Technological developments in the production of shrikhand. In: Developments in Traditional Dairy Products, lecture compendium of the 21st short course. CAS in Dairy Technology, NDRI, Karnal. Pp: 68-72