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CHAKKA and SHRIKHAND [FAD 19: Dairy Products and Equipment]

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CHAKKA and SHRIKHAND [FAD 19: Dairy Products and Equipment] इंटरनेट मानक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. “जान का अधकार, जी का अधकार” “परा को छोड न 5 तरफ” Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru “The Right to Information, The Right to Live” “Step Out From the Old to the New” IS 9532 (1980): CHAKKA and SHRIKHAND [FAD 19: Dairy Products and Equipment] “ान $ एक न भारत का नमण” Satyanarayan Gangaram Pitroda “Invent a New India Using Knowledge” “ान एक ऐसा खजाना > जो कभी चराया नह जा सकताह ै”ै Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” IS:9532 -1980 Indian Standard SPECIFICATION FOR CHAKKA AND SHRIKHAND Dairy Products Sectional Committee, AFDC 34 Chairman Representing DR D. SVNDARE~AN NatioKua;iayairy Research Institute ( ICAR ), Members DR N. C. GAN~ULI (Alternate to Dr D. Sundaresan ) AGRICULTURAL MARKETING Directorate of Marketing & Inspection ( Ministry ADVISER TO THE GCJVEXNMENT of Agriculture & Irrigation ), Faridabad OF INDIA SHRT S.JAYARAMAN (Alternate) DR R. P. ANEJA National Dairy Development Board, Anand DR Y. MALLESAPPA ( Alternate ) SHRI B. R. BEDEKAR HMM Limited, Nabha SHRI M. P. RAJEN PILLAI (Alternate ) DR V. R. BHALERAO Indian Council of Agricultural Research ( ICAR ), New Delhi DR N. R. BHASIN Rajasthan State Dairy Development Corporation Ltd, Jaipur SHRI D. S. CHADHA Central Committee for Food Standards ( Ministry of Health & Family Welfare ), New Delhi ASSISTANT SECRETARY ( PF.4 ) ( Alternate ) CHAIRMAN Technical Standardization Committee ( Food- stuffs ) ( Ministry of Agriculture & Irrigation ), New Delhi SECRETARY ( Alternate ) COL S. K. CHIB Food Inspection Organization, Quartermaster General’s Branch, Army Headquarters LT-COL K. N. .~CHARYA ( Alternate ) BRIG B. S. DARIYA Directorate of Military Farms, Quartermaster General’s Branch, Army Headquarters SHRI R. K. TRIPATHI ( Alternate ) SHRI SANJAY DALMIA Dalmia Dairy Industries, New Delhi SHRI C. SUKHANI (Alternate) SHRI G. V. G~KHALE Dairy Development Commissioner, Government of Maharashtra, Bombay SHRI N. D. KOTNIS (Alternate ) ( Continued on page 2 ) Q Copyright 1980 INDIAN STANDARDS INSTITUTION This publication is protected under the Zndiun Copyright Act (XIV of 1957 ) and reproduction in whole or in part by any means except with written permission of the nublisher shall be deemed to be an infringement of copyright under the said Act. IS: 9532 - 1980 ( Continuedfrom page 1) Members Representing SHRI S. V. GUPTA National Physical Laboratory ( CSIR ), New Delhi SHRI MORINDER NATH ( Alternate ) SMTHARSIMRAT GILL The Punjab Dairy Development Corporation Ltd, Chandigarh SHRI S. K. MALHOTRA ( Alternate ) SRRI L. C. JAVA Joy Ice-Creams ( Bangalore ) Pvt Ltd, Bangalore SHRI L. V. SHEVADE (Alternate ) SIXRI G. M. JRALA Indian Dairy Corporation, Vadodara JOINT COM~~ISEIIONER ( DAIRY Ministry of Agriculture & Irrigation ( Department DEVELOPXENT ) of Agriculture ) DEPUTY COMMISSIONER ( DAIRY DEVELOPMENT ) ( Alternate ) SHRI K. MADHAVA RAO The Andhra Pradesh Dairy Development Corporation Limited, Hyderabad SHRI M, PURNACHANDRA RAO (Alternate I ) SRRI JASWANTRA RAO ( Alternate II ) MANAQER ( QUALITY CONTROL ) Delhi Milk Scheme, New Delhi SHRI S. C. SAXENA (Alternate ) SHRI P. MANSUERANI Glaxo Laboratories ( India ) Ltd, Bombay DR I. S. VERMA ( Alternate ) SRRI B. L. MITTAL The Haryana Dairy Development Cooperative Federation Limited, Chandigarh SHRI B. VEIHWANATHAN (Alternate) SRRI I. P. PATEL Gujarat Cooperative Milk Marketing Federation Ltd, Anand SHRI.I. M. CONTRACTOR ( Alternate \ SHRI A. RAMANATHAN National Co-operative Development Corporation, New Delhi Snar S. P. SWARMA ( Alternate ) SHRI S. RAMASWAMY Directorate General of Technical Development, New Delhi SHRI S. ‘N. PANDEY ( Alternate ) Indian Dairy Association, New Delhi DR D. S. SARASWAT SHRI M. M. MALIK ( Alternate ) SHRIV. H.SIIAH Kaira District Co-operative Milk Producers’ Union Limited, Anand DR C. V. PATEL (Alternate ) SHRI M.R. SRINIVASAN Milkfood Limited, New Delhi SARIN.SUBRAMANIAN Central Food Technological Research Institute ( CSIR ), Mysore SHRI G. RAMANATHAN ( Alternate ) DR R. WALTER Food Specialities Limited, Moga SHRI A. K. ROY ( Alternate ) SHRI T. PURNANANDAM, Director General, IS1 ( Ex-@cio Member ) Director ( .4gri & Food ) Secretary SHRI S. K. SUD Deputy Director ( Agri & Food ), IS1 ( Continued on page 9 ) 2 IS : 9532 - 1980 Indian Standard SPECIFICATION FOR CHAKKA AND SHRIKHAND 0. FOREWORD 0.1 This Indian Standard was adopted by the Indian Standards Institution on 18 June 1980, after the draft finalized by the Dairy Products Sectional Committee had been approved by the Agricultural and Food Products Division Council. 0.2 CHAKKA is an indigenous milk product and it refers to the product obtained after draining off the whey from the curd (DAHI) obtained by the lactic fermentation of milk. It is generally prepared by boiling the milk and preparing curd from it by indigenous method. The curd is hung in a muslin cloth to drain off the whey and it is sometimes pressed during the last stages to hasten the process. Practices using absorbents like sand, ash and strawbeds are also followed for quick drainage of whey. Recently the use of centrifuges to remove the whey is also being practised under a patented process. 0.3 CHAKKA is either made from skimmed milk or whole milk of cow or buffalo. It can also be made from reconstituted skimmed milk, recombined milk or standardized milk. The colour of CHAKKA depends on the type of milk used; it is yellowish from cow’s milk and whitish from buffalo’s milk. 0.3.1 CHAKKA forms an important base for the preparation of milk sweet popularly known as SHRIKHAND in the States of Gujarat, Maharashtra and other adjoining areas. It is also used for the preparation of SHRIKHAND VADI ( indigenous toffee ) intended for preservation and extended use. 0.4 SHRIKHAND is an indigenous sweet, made by mixing CHAKKA with sugar and flavouring agents. It is a slightly sourish-sweet product and is generally consumed with meals or as such. 0.5 This standard is expected to help in exercising the necessary quality control in the manufacture of good quality CHAKKA and SHRIKHAND under hygienic conditions. 3 IS : 9532-i 1980 0.6 While formulating this standard, due consideration has been given to the data collected by the Western Regional Station of the National Dairy Research Institute, Bombay and experience gained by the National Dairy Development Board, Anand, in collaboration with the Baroda District Cooperative Milk Producers’ Union Limited, Baroda, in developing marketing of SHRIKHAND on commercial scale and the relevant Rules prescribed by the Government of India under the Prevention of Food Adulteration Act, 1954. This standard is subject to the restrictions imposed under the Act, wherever applicable. 0.7 For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS : 2-1960”. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard. ‘I 1. SCOPE 1.1 This standard prescribes the requirements and methods of sampling and test for CHAKKA and SHRIKHAND. 2. TERMINOLOGY 2.0 For the purpose of this standard, the following definitions shall apply. 2.1 CHAKKA -The semi-solid product obtained by draining off the whey from the yoghurt obtained by the lactic fermentation of cow’s milk, buffalo’s milk, skimmed milk, reconstituted skimmed milk and recombined or standardized milk which has been subjected to minimum heat-treatment equivalent to that of pasteurization. CHAKKA shall not contain any ingredient foreign to milk. 2.2 SHRIKHAND - It is an indigenous sweet, made by mixing CHAKKA with other ingredients like sugar and condiments ( see 3.2 ). 3. REQUIREMENTS 3.1 CHAKKA 3.1.1 For the preparation of CHAKKA, only fresh, sweet clean milk ( cow or buffalo ), fresh skimmed milk, reconstituted skimmed milk, *Rules for roundingoff numerical values ( rwised). 4 IS : 9532 - 1980 recombined milk, or standardized milk, in every way fit for human con- I sumption shall be used. The milk shall be free from adulterants, preservatives and any matter foreign to milk. The fat percentage of milk other than skimmed milk and reconstituted skimmed milk shall be such that the final product conforms to the requirements given in Table 1. 3.1.1.1 When properly made from fresh whole milk, skimmed milk, reconstitued skimmed or standardized milk, CHAKKA should be free from any signs of fat or water seepage or both. The CHAKKA should be smooth and it should not appear ‘ dry ‘. 3.1.2 Appearance and Colours - The material shall be ,free from signs of fat or water seepage or both and mouldiness. The material shall be white to pale yellow. No extraneous colour shall be added. 3.1.3 Odour and Flavour - The material shall have a pleasant yoghurt ( DAHI) like flavour. It should be free from objectionable flavours and odours. 3.1.4 Texture and Cwzsistency - The material shall be of good texture and uniform consistency. It shall be free from coarseness. 3.1.5 The material shall be manufactured and packed in equipment and premises maintained under hygienic conditions ( see IS : 2491-1972” ). It shall also be stored and distributed under hygienic conditions. 3.1.6 The material shall also comply with the requirements specified in Table 1. 3.2 SHRIKHAND 3.2.1 SHRIKHA.h!D should be prepared from the CHAKKA conforming to the requirements given in 3.1.
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