India is a huge market for desserts and sweet products because of the never-ending liking of Indians towards all kinds of sweets. Most of the desserts are made at home in India depending on the occasion and available time. However, in urban areas, some desserts are popular in their ready to eat avatar and Shrikhand is one of those.
Shrikhand – India’s favourite dessert
Shrikhand is a traditional and fermented dairy dessert of India. It is more famous in western states of the country – Maharashtra, Gujarat, Goa, and Karnataka. Shrikhand is prepared from whole / skimmed milk chakka. Chakka is a strained yogurt (strained using a muslin cloth). Whey content from yogurt is removed through the straining process. Later, milk fat, sugar & other colouring & flavouring agents are added. Generally saffron and dry fruits, fruits, nuts are added to Shrikhand to give more texture and colour to it. Amrakhand is another variation in which the mango pulp is added to the strained yogurt. It is an excellent source of protein, calcium, Phosphorus, potassium. It also contains significant quantities of general vitamins.
According to the BIS standard, the protein content in Shrikhand must be minimum 10.5%. The regular dahi has protein content of minimum 3.5%.
Manufacturing technology of Shrikhand includes –
- Coagulation of milk by fermentation with starter culture to obtain acidic curd or dahi.
- Preparation of Chakka by draining whey from the curd.
- Blending additives like sugar, colour, flavour and spice to reach a desire level of composition and consistency.
An authentic traditional Shrikhand is characterised by the thick texture and high protein content. It is traditionally achieved by straining the water by hanging dahi/ curd in muslin cloth for a specific period of time. However, for the commercial manufacturing, the same can be achieved through centrifugation and ultrafiltration processes.
For manufacturing Shrikhand, special dahi (yogurt) is used. It is made from skimmed milk is used for production for dahi. After acidification dahi is passed through quark separator to separate water and achieving desire level of concentration. Then it is blended with cream, sugar, colouring & flavouring agents followed by packing using cup filling and cup sealing machine and then continued to storage. The liquid resulting from straining Dahi/ Curd is called acid whey that is composed of water, culture, lactose & slight amount of protein & lactic acid.
GOMA’s Breakthrough technology for the higher quantity of manufacture.
Goma Engineering offers complete Shrikhand plant from reception of milk, processing, fermentation, straining, mixing & packaging. We have long & well practices in the manufacturing, design and installation of energy efficient and sanitary shrikhand processing plant. We are providing solution for manufacturing range of this plant from semi industrial/smaller to larger.
Mixing capacity of the earlier manufacturing process was limited. The planetary mixer could only handle 50 Litres per batch but now by using SSHE we can handle 500-1000 Litres per batch at GOMA. Application of SSHE for the making of Shrikhand is also helpful in extending shelf life of the product.
The quality of Shrikhand depends on the presence of initial micro flora, heat treatment applied in the process, type of packing & storage temperature. We make sure the process is top-notch on each stage.
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