Preparation of Chhana from Buffalo Milk: Factors, Techniques & Quality Control

Introduction: Importance of Chhana in Indian Dairy Processing

In India, buffalo milk accounts for approximately 53% of total milk production due to its high fat and total solids content. These properties make it highly valuable for dairy consultants, but they also introduce several challenges in processing—especially in the preparation of chhana, a key ingredient for popular sweets like rasgulla and sandesh.

As a food processing consultant or food technology expert, understanding the influence of buffalo milk’s physicochemical properties is essential to optimizing chhana production processes and improving sweet quality.

Factors Influencing the Quality of Chhana

1. Type of Milk

Cow milk produces chhana with:
Moist surface
Light yellow color
Soft body and smooth texture
Buffalo milk produces:
Hard, coarse-textured chhana
White color and greasy surface

2. Quality of Milk

Fat Content:
Cow milk: Minimum 3.5–4%
Buffalo milk: Minimum 5%
Acidity Level:
Slight acidity can be corrected with Sodium Citrate (0.2%)
Excessive fat leads to greasy chhana, while low fat results in a hard and coarse texture.

This is vital knowledge for any food industry consultant focusing on traditional dairy product development.

3. Type, Strength, and Quantity of Coagulant

Common coagulants:

Citric acid – best for sandesh
Lactic acid – best for rasgulla
Calcium lactate (4%) – ideal for soft, white, smooth-textured chhana

Food technology consulting firms recommend optimizing coagulant type based on desired end product and milk type.

4. Temperature and pH of Coagulation

Cow milk: 80–85°C, pH 5.4
Buffalo milk: 70–75°C, pH 5.7

These parameters are critical for controlling chhana texture, graininess, and moisture, and are often part of standard operating procedures (SOPs) in food processing factories.

5. Stirring Speed During Coagulation

Optimal speed: 40–50 rpm
Faster stirring:
Reduces moisture
Increases hardness

For engineering consultants in dairy, mechanized stirring systems must be calibrated to maintain these thresholds.

6. Straining Method

Delayed straining:
Produces smoother chhana
Increases yield and milk solids recovery
Particularly effective when working with buffalo milk.

Food consultancy services often recommend this as a cost-effective quality improvement technique in dairy units.

7. Heat Treatment Prior to Coagulation

Key effects:

Denaturation of whey proteins (above 70°C)
Association with casein micelles
Improved solids recovery and yield

Heating above 95°C denatures all whey proteins, which may be desirable in specific formulations.

This is a crucial consideration in dairy factory design and automation, especially in buffalo milk-based chhana production lines.

Conclusion: Optimizing Chhana from Buffalo Milk

While buffalo milk presents challenges due to its high calcium and casein content, optimized blending, coagulant selection, and process control can help produce high-quality chhana.

Whether you're a food consultant, dairy processing expert, or involved in food business consultancy, these insights support better sweet production outcomes and enhance product consistency across traditional Indian dairy facilities.

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