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Chhana – Definition, Preparation Methods, and Industrial Production

By PMG Engineering ·

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:

  1. Balance tank
  2. Feed pump
  3. Injection chamber (steam injected)
  4. Sour whey tank
  5. Regulatory mixing valve
  6. Holding coil (for complete coagulation)
  7. Double-jacketed cooling tank
  8. Inclined sieve
  9. 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.

Frequently asked
What are the FSSR limits we must meet for chhana?
Under the Food Safety and Standards Regulations (FSSR-1511), chhana must contain no more than 70% moisture and at least 50% milk fat on a dry matter basis, and milk solids may be used in its preparation. Low-fat chhana must have moisture of 70% or less, milk fat of 15% or less on a dry basis, and must be sold only in sealed packaging.
What equipment does an industrial chhana line need compared with the traditional halwai method?
Industrial chhana production uses stainless steel vats for milk storage, jacketed steam kettles or plate heat exchangers for heating, precise control of the coagulation temperature, and SS strainers with a cloth lining for whey separation. Compared with the traditional method of boiling milk and hand-filtering through muslin cloth, this route enables mass-scale output, improved hygiene and better process standardisation.
What throughput can we expect from the mechanized chhana system developed by NDRI Karnal?
The NDRI Karnal mechanized chhana-making system produces 40 kg of chhana per hour at 55–65% moisture while maintaining food safety and quality standards. Its train comprises a balance tank, feed pump, steam injection chamber, sour whey tank, regulatory mixing valve, holding coil for complete coagulation, double-jacketed cooling tank, inclined sieve and chhana collection tray.
Is there a continuous chhana-making option with higher capacity?
Yes. A continuous chhana-making unit developed by IIT Kharagpur improves throughput to 60 litres per hour. It uses a duplex plunger pump for dosing, a helical coil heat exchanger for heating, and a vertical column that provides separation and residence time. The design supports automated dairy processing and fits smart food factory design principles.
Which coagulants are used for chhana, and what milk is suitable?
Chhana is made by coagulating cow or buffalo milk with organic acids: citric acid, lactic acid, or sour whey saved from the previous day's production. In the traditional method, 15–40 litres of cow milk is boiled, acidic whey is added, the mix is stirred until complete coagulation, and the curd is filtered through muslin cloth, then washed and drained for 30 minutes.
How much of the milk's nutrition is retained in chhana?
Chhana retains about 90% of the milk's fat and protein, roughly 50% of its minerals, and about 10% of the lactose, making it a nutrient-rich dairy product. It serves as the base ingredient for Indian sweets such as sandesh, rasogolla, chamcham, rasomalai, chhana murki and parame.
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PMG Engineering. (2023). Chhana – Definition, Preparation Methods, and Industrial Production. PMG Engineering. https://pmg.engineering/Article/287/chhana-definition-preparation-methods-and-industrial-production/

https://pmg.engineering/Article/287/chhana-definition-preparation-methods-and-industrial-production/