AMRAKHAND

Amrakhand is sweetish –sour fermented milk product obtained from chakka and mango pulp.

Flow diagram for Amrakhand:

MANUFACTURING PROCESS AMRAKHAND: -

· Fresh clean and good quality milk is heated and 100 0 C and cooled at 25-30 0C.

· It is inoculated 1% and incubated at 25-30 0C for 15-16 hrs., to obtain dahi.

· Dahi is placed in muslin cloth and hung on peg for 6-10 hrs. to obtain chakka.it is then removed from cloth.

· The weight is recorded.it is added with grinded sugar and mango pulp in the ratio 2:1:1.5.

· This mixture is taken into machine for sieving and kneading to smooth paste, i.e. Amrakhand.

· Amrakhand is packed into 250 gm and 500 gm containers. These containers are labelled with manufacturing date, batch number and price. Amrakhand containers are kept in cold storage.