Srikhand

1
.
Indian fermented

• .

dairy products
Presented by Randhir singh M.Sc. MFT IInd
4509
2
Contents

• Introduction
• Indian fermented dairy products
• Comparison with western dairy product
• Dahi
• Special Dahi
• Lassi
• Srikhand
• Panir
• Rabri
• Kulfi

3
Comparison with western dairy products
4
Indian fermented dairy products
5
Dahi

• Indian curd known as dahi

6
Classification of Dahi

• .

7
Types of dahi
8
Composition of dahi ( in )
9
Method of production

• Traditional method
• Produce in small scale

Milk is boiled , cooled to body temp
Inoculated with 0.5-1 starter with previous
days dahi or buttermilk
Allow to set undisturbed overnight in eathenware
pots
10
Standardised method
Receiving of milk

• .

Pre-heating(35-40 oC)
Filteration /Clarification
Standardisation (SNF- 9-11)
Preheating (60 oC
Homogenisation (176 kg/sq.cm )
To be continued
11
.

• .

Pasteurization (80-90 oC/15-30 min)
Cooling (22-25 0C)
Inoculation _at_ 1-3 lactic starter v/v
Packaging
Incubation (22-25 oC)
Dahi
Cooling and storage
12
Special Dahi

• Sweetened dahi
• Product of West Bengal known as misti dahi
• Characteristic brown colour ,cooked caramelized
  flavour

13
Production procedure of misti dahi

• .

Add 6.25 of sugar at the time of boiling
Heat till it reduces ¾ of the original vol
Add gur or artificial colour
Cool to room temperature
Seeded with previous days product
Incubate in earthenware basins for 15-16 hr
14
.
15
Shrikhand/Srikhand

• Srikhand is semi-soft, sweetish sour whole milk
  product prepared from lactic fermented strained
  curd
• Main desserts in Gujarati cuisine and
  Maharashtrian cuisine

16
.

• Curd is tied and hung until all the water has
  drained off
• Whey is removed to produce a solid mass
  called Chakka
• Chakka is mixed with right amount of sugar to
  yield shrikhand

17
Composition of shrikhand
18
Srikhand preparation
Standardised raw milk(3.5-4.0fat)

• .

Heated to 71 oC/10min
Cooled to 25 -30 oC
Inoculate with culture_at_ 1v/v
Incubated 15-16hr at 25-30 oC
19
.

• .

Dahi
Whey drained out by hanging in cloth
Srikhand base or chakka
Sugar or cardamon added
Sieving and kneading to make a smooth paste
Cooled and stored at 4-6 oC
20
Uses of srikhand
21
Panir

• Refers to indigenous variety rennet coagulated
  small sized soft cheese
• Example are Surati panir,bandal cheese

22
Process flowsheet for panir manufacturing

• .

Standardised buffalo milk 6.0 fat
Heated to 82 oC

Cooled to 70 oC
Whey drained out
23
.

• ..

Milk solids filled in hoops
Pressed by weight
Cut into pieces
Dipped in chilled water for 1-2 hr at 4-6 oC
Packed and stored at 4-6 oC
24
Rabri

• Prepared from concentrated and sweetened whole
  milk
• Popular in northen and eastern India
• Contains several layers of clotted cream

Chemical composition of rabri (in )
25
Method of preparation

• .

Heat 3-4 kg of milk in karahi at 85-90 oC
Milk is stirred and not allowed to boil
Skin is continuously broken with thick wooden
stick
Slow evaporation reduces milk About 1/5 of its
original value
Sugar is _at_ 5-6 w/v
26
Rabri preparation

• .

27
Lassi

• By product obtained by churning of milk
• by indigenous devices for prodution of makkhan
• Also known as chhas or matha

28
Composition of lassi
29
Method of production
Dahi preparation

• .

Breaking of dahi with agitator
Separation makkhan and lassi
Addition of sugar and essence etc in lassi
Homogenisation
Bottling and capping
Cooling and storage at 4-6 OC
30
Nutritive value of lassi

• Contains appreciable amounts of milk proteins
  ,phospholipids
• Beverage for quenching thirst due to lactic
  acidity

31
kulfi

• Kulfi is an indigenous frozen milk product.

32
Method of preparation

• .

milk intended for kulfi making is filtered
Heating accompanied by continuous stirring.
Sugar is added at the concentration so as to
obtain 13 percent in the final product.
Heat and stirr till the milk is concentrated to
half of its original volume.
concentrated milk is cooled .
khoa, malai and flavouring ingredients are added
33
.

• .

lids are placed on the mouth of the cones and
sealed by placing dough made up of wheat flour
Mix is filled into cones made up of aluminium or
galvanized sheet
Earthen pot is shaken intermittently to quicken
the freezing process
Cones are placed in the brine mixture and the
vessel covered
Kulfi is now ready
34
Kulfi pans
35
Bibliography

• De Sukumar ,1991) ,Outlines of dairy technology
  oxford university press,New Delhi
• Ramaswamy .D ,Shibu.A.V ,Gopi .H Dairy technology
  ,international book distribution company
• Sangu.K.P.S ,(2002),Dairy processing technology
  ,Technical publishers of India ,Allahabad
• NIIR board of food technologists ,Modern
  technology of food processin,NIIR publication
  division

http//www.dairyforall.com/indian
www.indiacurry.com/dairy/d002dahi.htm
www.awesomecuisine.com/recipes/489/1/Kulfil