TRADITIONAL DAIRY PRODUCTS

Lesson 27. LASSI AND CHHACHH/MATTHA (COUNTRY BUTTERMILK) - METHODS OF MANUFACTURE, PACKAGING AND SHELF LIFE, DEFECTS

Module 7. Fermented dairy products

Lesson 27
LASSI AND CHHACHH/MATTHA (COUNTRY BUTTERMILK) - METHODS OF MANUFACTURE, PACKAGING AND SHELF LIFE, DEFECTS

27.1 Introduction

Butter milk is a popular refreshing drink prepared from the by-product produced during the preparation of butter/makkhan from dahi. Butter milk is also known as Mattha, Chhachh or Chhas in northern part of India. In south India it is called as Majjige or Majjika. The sweet variety of the product is relished in the northern part of the country, whereas the sour variety is preferred in the south.

27.1.1 Product description

Butter milk is similar to skim milk in composition except acidity of the product. It is generated during the production of butter from dahi by desi method. To this butter milk salt, coriander, ginger, onion are added to improve palatability. It is popular because of its aroma, mildly acidic taste developed during fermentation by mixed strains of lactic acid bacteria. In southern part of the country butter milk is prepared by churning high acid curd and addition of water to reduce acidity. Butter milk is consumed directly or along with rice and pickle.

27.1.2 Method of manufacture

Milk is boiled and then cooled to 30º – 35ºC. It is added with dahi culture or previous day’s dahi at the rate of 1.0 to 1.5%. Milk is allowed to set overnight. Set curd is stirred using a mathani (wooden/steel stirrer with impellers) driven by a small rope in to-and-fro circular motion. During this action, small grains of butter are formed and raised to top of the vessel and it is scooped out from time to time. When all the butter is recovered, the residual watery fluid is referred as butter milk/chhach/mattha/chhas. This can be consumed directly or sweetened or salted and added with spices based on the preference.

Fig. 27.1 Flow diagram for the manufacture of butter milk

27.1.3 Chemical and nutritional quality

Butter milk is lower in fat than regular milk, because the fat has been removed to make butter. It is high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. It contains higher amounts of phospholipids. According to Ayurveda it reduces bloating of stomach, and helps in curing indigestion. Butter milk detoxifies body and cleanses the intestines, relieves constipation and helps to replenish intestinal flora.

27.2 Lassi

Lassi, similar to butter milk, is a refreshing summer beverage popular in north India. Lassi is a white to creamy white viscous liquid with a sweetish, rich aroma and mild to high acidic taste. It is flavored either with salt or sugar and other condiments, depending on regional preferences.

27.2.1 Product description

Lassi can be described as a fermented milk beverage obtained after the growth of selected lactic acid bacteria in heat treated milk followed by sweetening with sugar. It is consumed as a cold refreshing beverage in summer. It is prepared by breaking the curd in to fine particles by agitation, addition of sugar, water and optionally flavor.

Table 27.1 Chemical composition of Lassi

Fig. 27.2 Flow diagram for industrial production of lassi

27.2.2 Industrial production

Lassi is becoming popular and attracting demand throughout the year. To meet the consumer demand many dairies have started producing lassi on commercial scale. Similar to dahi, fresh, good quality milk is essential for production of good quality lassi. Raw milk is standardized for the fat content ranging between 1.5 – 3.8% and 9% SNF. Standardized milk is heated to 90ºC for 15min, cooled to 60ºC and homogenized at 150kg.cm2 and 50kg/cm2 at 1st and 2nd stage respectively. Milk is cooled to 30 -32ºC , inoculated with lactic culture and incubated to attain the pH of 4.5. The curd is broken with the help of a power driven agitator. Sugar syrup (25% syrup) is added to the mix to give 12% sugar concentration in the blend. Low methoxy pectin after making solution in water/syrup can also be added @ 0.5% at this stage as a stabilizer to improve the appearance and mouth feel. The mixture can be flavored with rose water and homogenized to improve body and texture. It is packed and stored at refrigeration temperature.

27.2.3 Packaging of butter milk and lassi

Butter milk and lassi are normally packed in polyethylene pouch. Form fill seal machines are widely used for high speed packing. Lassi and butter milk are filled in 60 – 80 micron LLDPE (linear low density polyethylene) pillow type pouches of 200 ml at the rate of 5000 pouches per hr. Lassi subjected to UHT processing is packed aseptically in rigid laminates.

27.2.4 Shelf life of butter milk and lassi

Butter milk and lassi packed in LLDPE pouch can be stored upto 7days at 5ºC without any significant change in its sensory qualities. Lassi subjected to UHT treatment and packed aseptically has shelf life upto 120days.

The therapeutic value of fermented milk drinks is largely dependent upon the presence of live-active bacteria. UHT processing will destroy the lactic acid bacteria reducing the food value of the sterilized products.

Table 27.2 Defects in butter milk and lassi

References

Aneja, R.P., Vyas, M.N., Nanda, K. and Thareja, V.K. 2777. 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, Latha sabikhi, 2006. Developments in the manufacture of lassi. In: Developments in Traditional Dairy Products, lecture compendium of the 21st short course. CAS in Dairy Technology, NDRI, Karnal. Pp: 64-67