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Shrikhand – Methods of Production, Packaging, and Shelf Life

By PMG Engineering ·

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:

  1. Raw Material: Fresh skim milk
  2. Heat Treatment: 85°C for 30 mins, cooled to 30°C
  3. Inoculation: 1–1.5% LF-40 culture (Lactococcus lactis subsp. lactis + var. diacetilactis)
  4. Curd Formation: Till 0.8–1.0% acidity
  5. Whey Removal: Via basket centrifuge or quarg separator
  6. 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.

Frequently asked
What are the process parameters for industrial Shrikhand manufacturing?
Industrial Shrikhand production starts with fresh skim milk, heat treated at 85°C for 30 minutes and cooled to 30°C. It is inoculated with 1–1.5% LF-40 culture (Lactococcus lactis subsp. lactis plus var. diacetilactis) and set until 0.8–1.0% acidity. Whey is removed by basket centrifuge or quarg separator, then the chakka is mixed with 80% sugar (w/w) and plastic cream to reach 8.5% FDM.
How does the traditional Shrikhand method differ from the semi-mechanized industrial route?
The traditional Shrikhand method boils cow, buffalo or mixed milk, cools it to about 30°C, inoculates with 0.5–1% curd, ferments overnight and drains whey through muslin cloth for 10–12 hours. The industrial route is semi-mechanized and large-scale, using controlled heat treatment, defined starter cultures, centrifugal whey removal and planetary mixing, which improves batch-to-batch consistency and hygiene.
What affects chakka quality when we make Shrikhand traditionally?
Three factors dominate traditional chakka quality for Shrikhand. Milk source matters, with skim milk preferred because it reduces fat loss. Moisture and acidity levels vary batch to batch and directly affect consistency and taste. Homogenization slows whey drainage and produces an undesirably soft chakka, so it is generally avoided in traditional practice.
What equipment capacities should we plan for whey removal and mixing in a Shrikhand plant?
For Shrikhand plants, a basket centrifuge handles about 80 kg/hr of curd, while a quarg separator handles 2,500 kg/hr, up to 8 tonnes/day. Planetary mixers are used for large batch homogenization in the 40–500 kg range. Capacity selection between basket centrifuge and quarg separator therefore depends heavily on the intended daily throughput.
How can we extend the shelf life of packaged Shrikhand?
Shrikhand shelf life can be extended using additives such as 0.05% potassium sorbate or 0.02% sorbic acid, thermization at 65°C for 10 minutes, or pasteurization followed by freezing for industrial long shelf-life products. Packaging automation also helps, contributing to longer shelf life, consistent branding and reduced contamination risk.
What packaging formats are used for Shrikhand?
Primary packaging for Shrikhand uses heat-sealable polystyrene cups in sizes from 100 g to 1000 g. Small-scale operations often use wax-coated paperboard boxes. For commercial scale, packaging automation is recommended because it supports longer shelf life, consistent brand presentation and lower contamination risk during filling and sealing.
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PMG Engineering. (2023). Shrikhand – Methods of Production, Packaging, and Shelf Life. PMG Engineering. https://pmg.engineering/Article/266/shrikhand-methods-of-production-packaging-and-shelf-life/

https://pmg.engineering/Article/266/shrikhand-methods-of-production-packaging-and-shelf-life/