Introduction to Chhana
Chhana (also spelled chhena) is a cheese-like dairy product made by coagulating milk using organic acids such as citric acid or lactic acid. This traditional Indian dairy product is a key base ingredient for a variety of Bengali sweets and holds a crucial place in the country's dairy processing sector.
1. Product Description
Chhana is produced by precipitating cow or buffalo milk using sour whey, lactic acid, or citric acid. The Food Safety and Standards Regulations (FSSR-1511) define it as a product that:
- Contains no more than 70% moisture
- Has at least 50% milk fat in dry matter
- May include milk solids in its preparation
Low-fat chhana must:
- Have ≤ 70% moisture
- Contain ≤ 15% milk fat (dry basis)
- Be sold in sealed packaging only
Chhana is widely used to make Indian sweets like:
- Sandesh
- Rasogolla
- Chamcham
- Rasomalai
- Chhana murki
Parame
Nutritional Profile
Chhana retains:
- ~90% of milk's fat and protein
- ~50% minerals
- ~10% lactose
This makes it a nutrient-rich dairy product and a focus area for food processing consultants and dairy technology experts.
2. Methods of Chhana Preparation
2.1 Traditional Method
The traditional preparation of chhana involves:
- Boiling 15–40 liters of cow milk
- Adding acidic whey from the previous day
- Stirring until complete coagulation
- Filtering the curd through muslin cloth
- Washing and draining for 30 minutes to remove free whey
This method is widely practiced by small-scale dairy units and local sweet manufacturers.
2.2 Industrial Chhana Production
Modern food manufacturing consultants recommend industrial methods using:
- Stainless steel vats for milk storage
- Jacketed steam kettles or plate heat exchangers for heating
- Precise control of coagulation temperature
- Use of SS strainers with cloth lining for whey separation
This approach enables mass-scale production, improved hygiene, and better process standardization.
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2.3 Mechanized Chhana-Making System
Developed by NDRI Karnal, the mechanized chhana production system includes:
- Balance tank
- Feed pump
- Injection chamber (steam injected)
- Sour whey tank
- Regulatory mixing valve
- Holding coil (for complete coagulation)
- Double-jacketed cooling tank
- Inclined sieve
- Chhana collection tray
- Produces: 40 kg of chhana/hour
- Moisture: 55–65%
- Maintains food safety and quality standards
IIT Kharagpur Innovation
A continuous chhana-making unit has also been developed by IIT Kharagpur, which includes:
- Duplex plunger pump for dosing
- Helical coil heat exchanger for heating
- Vertical column for separation and residence time
This technology improves throughput to 60 liters/hour and supports automated dairy processing, aligning with smart food factory design principles.
3. Conclusion
Chhana is an essential component in Indian dairy processing, offering nutritional value, culinary versatility, and strong potential for industrial automation. From traditional techniques to mechanized systems, the evolution of chhana manufacturing reflects the broader growth in food technology consulting, dairy plant design, and value-added food production.
For businesses and investors in the food sector, consulting with a food manufacturing consultant or food industry consultant can ensure optimized plant layout, equipment selection, and regulatory compliance for chhana production.
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