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

By PMG Engineering ·

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.

References

Frequently asked
Why does buffalo milk chhana turn out hard and coarse compared to cow milk chhana?
Buffalo milk has high fat, total solids, calcium and casein content, which yields chhana that is hard and coarse-textured, white in colour, with a greasy surface. Cow milk, by contrast, gives chhana with a moist surface, light yellow colour, soft body and smooth texture. Optimised blending, coagulant selection and process control help counter buffalo milk's inherent hardness and coarseness.
What coagulation temperature and pH should we set for buffalo milk versus cow milk chhana?
For chhana production, buffalo milk is coagulated at 70-75°C at pH 5.7, while cow milk is coagulated at 80-85°C at pH 5.4. These parameters are critical for controlling chhana texture, graininess and moisture, and are normally written into the standard operating procedures (SOPs) of the food processing plant.
Which coagulant should we choose if we are making rasgulla versus sandesh?
For chhana intended for sandesh, citric acid is the preferred coagulant, while lactic acid works best for rasgulla. Calcium lactate at 4% is ideal where a soft, white, smooth-textured chhana is wanted. Coagulant type should be selected according to both the desired end product and the type of milk being processed.
What stirring speed should the coagulation vessel be calibrated to?
For chhana coagulation, the optimal stirring speed is 40-50 rpm. Faster stirring reduces moisture and increases hardness of the chhana, so mechanised stirring systems must be calibrated to hold these thresholds. This is an important design point when specifying agitators for a chhana production line.
What minimum fat levels do we need in the incoming milk, and how do we handle slight acidity?
For chhana, cow milk should carry a minimum of 3.5-4% fat and buffalo milk a minimum of 5%. Excessive fat produces greasy chhana, while low fat gives a hard, coarse texture. Slight acidity in the milk can be corrected using Sodium Citrate at 0.2% before coagulation.
Does pre-heating the milk before coagulation actually improve yield?
Yes. Heat treatment before coagulation denatures whey proteins above 70°C, which then associate with casein micelles, improving solids recovery and chhana yield. Heating above 95°C denatures all whey proteins, which may be desirable for specific formulations. This is a key consideration in dairy factory design and automation for buffalo milk-based chhana lines.
CITE THIS

PMG Engineering. (2023). Preparation of Chhana from Buffalo Milk: Factors, Techniques & Quality Control. PMG Engineering. https://pmg.engineering/Article/291/preparation-of-chhana-from-buffalo-milk-factors-techniques-quality-control/

https://pmg.engineering/Article/291/preparation-of-chhana-from-buffalo-milk-factors-techniques-quality-control/