Shrikhand is a traditional Indian fermented dairy dessert known for its sweet-tangy taste and smooth, semisolid texture. Popular across Gujarat, Maharashtra, and parts of Karnataka, it is made by blending chakka (strained curd) with sugar, natural flavors, fruits, and nuts. This article explores the traditional and industrial methods of Shrikhand production, its packaging standards, and shelf life extension techniques—from a food processing consultant and food manufacturing consultant perspective.
FSSR and BIS Standards for Shrikhand
Shrikhand production must adhere to FSSAI (FSSR 2011) and BIS guidelines, ensuring compliance with hygiene, food safety, and nutritional labeling regulations. These standards are vital for food industry consultants and manufacturers setting up food processing plants.
Traditional Method of Making Shrikhand
The traditional process involves:
- Boiling cow/buffalo/mixed milk
- Cooling it to ~30°C
- Inoculating it with curd (0.5–1%) and fermenting overnight
- Draining the whey using a muslin cloth (10–12 hours)
The remaining curd mass, chakka, is mixed with sugar, spices, flavors, and optional ingredients like fruits or nuts.
Factors Influencing Traditional Chakka Quality:
- Milk source: Skim milk preferred for lower fat loss
- Moisture & acidity levels: Vary batch-to-batch, affecting consistency and taste
- Homogenization: Slows whey drainage, resulting in undesirably soft chakka
Industrial Production of Shrikhand
Modern food processing plants adopt a semi-mechanized large-scale process, improving consistency and hygiene. This setup is often advised by food processing consultants and food factory design experts.
Steps in Industrial Shrikhand Manufacturing:
- Raw Material: Fresh skim milk
- Heat Treatment: 85°C for 30 mins, cooled to 30°C
- Inoculation: 1–1.5% LF-40 culture (Lactococcus lactis subsp. lactis + var. diacetilactis)
- Curd Formation: Till 0.8–1.0% acidity
- Whey Removal: Via basket centrifuge or quarg separator
- Mixing: In planetary mixer/scraped surface heat exchanger with:
- 80% sugar (w/w)
- Plastic cream for 8.5% FDM
- Optional flavoring ingredients
Chemical Composition of Shrikhand
Shrikhand typically contains:
- Fat: ~8.5%
- Sugar: 40–45%
- Moisture: ~40–45%
- Acidity: ~1%
These values may vary depending on formulation, fat adjustment, and added ingredients.
Packaging of Shrikhand
- Primary Packaging: Heat-sealable polystyrene cups (100g–1000g)
- Small-scale Packaging: Wax-coated paperboard boxes
- Consultancy Tip: Food business consultants recommend packaging automation for longer shelf life, brand consistency, and reduced contamination.
Shelf Life of Shrikhand
Shelf Life Extension Techniques:
- Additives: 0.05% potassium sorbate or 0.02% sorbic acid
- Thermal Processing: Thermization at 65°C/10 min
- Pasteurization + Freezing: Industrial long shelf-life
Innovations in Shrikhand Production
➤ Equipment Upgrades
- Basket Centrifuge: 80 kg/hr curd capacity
- Quarg Separator: 2,500 kg/hr, up to 8 tonnes/day
- Planetary Mixers: For large batch homogenization (40–500 kg)
➤ Culture Optimization
Starter cultures include:
- Lactococcus lactis
- Lactococcus lactis var. diacetylactis
- Leuconostoc cremoris
- Streptococcus thermophilus + Lactobacillus bulgaricus
➤ Product Innovation
- UF-Chakka-based Shrikhand
- Fruit-flavored variants
- Low-calorie sweetener versions
These innovations are often advised by food technology consulting firms and food consultancy services for scaling and diversification.
Conclusion
Shrikhand exemplifies the fusion of tradition with modern food processing technology. From artisanal preparation to industrial-scale production, maintaining quality, shelf life, and safety standards is critical. Engaging a food consultant or engineering consultant for the food industry can streamline the process of setting up compliant, efficient, and scalable Shrikhand manufacturing units.
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