Flow diagram for Shrikhand:
Shrikhand is a fermented milk product obtained from dahi with sugar and essence.
MANUFACTURING PROCESS SHRIKHAND: -
· Fresh and clean good quality milk is heated at 1000C and cooled at 250-300C.it is inoculated with starter culture at the rate of 1%.it is incubated at 25-300C for 15-16 hrs., To obtaindahi.
· Dahi is placed in muslin cloth for drainage of whey and hung on peg for 6-10hrs,to obtain solid mass.i.e.,chakka.
· Chakka is removed from cloth. The weight is recorded.45-55% of sugar is added with cardamom. This mixture is taken into Shrikhand is packed into 250 gm and 500 gm container’s.These containers are labeled with manufacturing date, batch number and price. Shrikhandcontainers are kept in cold storage.
Composition of Shrikhand:
Fat ----------------------5-15%/
Mixture ----------------40-45%
Sugar -------------------45-55%
Keeping quality:
Best before 3 months from packaging when stored at 0C or below.
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