SHRIKHAND

Shrikhand

COMPOSITION OF SHRIKHAND

MOISTURE - 34-40%

SUGAR       - 43 -45 %

FAT           - 4 -6 %

SNF       - 10- 12 %

Health Benefits

• As per Ayurveda, it pacifies Vata and Pita and possesss cooing and laxative properties.

• It alleviates thirst, burning sensation and common cold also.

• In Ayurveda, it is stated that, who consumes it in all seasons (except spring season), will attain excess of semen and strengthens all his motor and sensory organs.

• As per contemporary science It contains calcium, protein and phosphorus; it is good for bones, teeth and tissue growth.

• The curd is rich source of useful biota ofthe gut, hence act as probiotic. The Lacti¢ acidbacteria in curd have shown benefits for certain gastrointestinal conditions, including lactose intolerance, constipation, diarrhoea, coloncancer, inflammatory bowel disease, Helicobacter, pyloriinfection.

• It is immediate source for gaining energy during dry summérand post rainy seasons

• It is strengthening, Palatable, appetizerand nourishing in nature.

• Industrial Production of Shrikhand 

• With a view to overcome some of the limitations of the traditional method and to partially mechanize the shrikhand production, a semi-mechanized large scale production is employed. hrikhand is the first traditional milk product for which large scale production technology was adopted. The first modern plant has been established at the Baroda District Cooperative Milk Producers Union ltd. Baroda Dairy has adopted a process which involves use of basket centrifuge for speedy draining of whey and a planetary mixer for kneading and mixing of ingredients.

• For industrial production of shrikhand, fresh skim milk is used as a raw material.

• Use of skim milk has got many advantages as listed below

• Fat losses are eliminated

• Faster moisture expulsion

• Less moisture retention

• Skim milk is heated to 85°C for 30min, cooled to 30°C and inoculated with LF-40 culture containing Lactococcus lactis subsp. lactis and Lactococcus Lactis var. diacetilactis at the rate of 1.0 – 1.5%. After the required acidity of 0.8 to 1.0 is reached, the curd is taken into basket centrifuge or quarg separator to remove whey from the curd. The curd mass or chakka is taken into planetary mixer or scraped surface heat exchanger. Sugar at the rate of 80% w/w, calculated amount of plastic cream (80% fat) to give at least 8.5% FDM in the finished product are added and mixed thoroughly. Optinal ingredients like color, flavor, fruits, nuts etc. can also be added at this stage. Then it is packed at room temperature and stored at refrigeration temperature. 

• Packaging of Shrikhand

• As shrikhand is a semi solid product, heat sealable polystyrene cups of 100g to 1000g capacity are commonly used for packing shrikhand. However, small manufacturer sell the product in wax coated paper board boxes.

• Shelf Life of Shrikhand 

• Due to both high acid and sugar levels, shrikhand has a fairly long shelf-life of 30-40 days at 8°C and 2-3 days at 30°C. The shelf-life depends largely on the initial level of contaminating organisms particularly yeast and moulds. The shelf life of shrikhand can be increased by addition of potassium sorbate 0.05% or by thermization at 65°C for 10 min coupled with addition of 0.02% sorbic acid. For industrial purposes pasteurization of shrikhand at 65°C/10min and subsequent freezing can increase the shelf life upto 12 months at -26°C.

• Industrial method of shrikhand manufacture 

• Use of basket centrifuge or quarg separator for the production of Chakka - use of basket centrifuge increased the curd production to 80kg/hr. The quarg separator has got the capacity to produce 2,500kg of curd per hour. This permits to scale up the production upto 8 tonnes/day and minimizes the batch to batch variation with respect to moisture content and thereby quality of the product.

• Use of planetary mixer or Scraped surface heat exchanger for mixing chakka with sugar and other optional ingredients. These processes not only produce homogenous mixture but also increase the production capacity to 40 to 500kg per batch.

• Starter culture – different combination of lactic strains have been developed to produce superior quality of shrikhand e.g. Lactococcus lactis, Lactococcus lactis var. diacetylactis, and Leuconostoc cremoris in the ratio of 1:1:1, Streptococcus thermophilus and Lactobacillus bulgaricus in the ratio of 1:1. The LF-40 culture containing Lactococcus lactis subsp. lactis + Lactococcus Lactis Var. diacetilactis has received wide acceptance by many shrikhand manufacturers.

• Manufacture of shrikhand using UF-chakka.

• Manufacture of fruit flavored shrikhand.

• Manufacture of shrikhand using low calorie sweeteners.

REFERENCE

• https://vikaspedia.in/health/ayush/ayurveda-aahar/shrikhand

NAME - VIJAY LAXMI YADAV (M.Sc. Food Technology)

ROLL NO. 19