Experiment -09

Experiment: To prepare and estimate the yield of khurchan

Materials required
Buffalo milk, sugar, heating medium, stainless steel pan
2. Learning objective: To learn the process of khurchan preparation
3. Theory/principle:

This is concentrated, sweetened whole milk product prepared by simmering milk without
stirring it in karahi, to allow for the simultaneous formation of a thick creamy layer of skin on
the surface of the milk and the slow evaporation of water, after which sugar added to the
concentrated product.

4. Outlines of the procedure:

Buffalo milk (3-4 litres)

Heating in karahi to simmering temperature and then carefully maintaining it at same

temperature by controlling heating (in no case milk allow to boil nor is it stirred)

Attainment of thick creamy layer on the upper surface of the milk

Addition of 5-6 % ground sugar when the volume of milk gets reduced by the evaporation of
water to one fourth of the original

Finished product have cooked flavour

Figure 1: Process for the preparation of the khurchan

5. General calculations:

Type of milk used ___________________________________

Quantity of milk used ________________________________

Amount of sugar added _______________________________

Preparation time ____________________________________

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Recovery of khurchan ____________________________________

5.1 Chemical evaluation

TSS ________________________________________°B
Total solids _____________________________________%

5.2 Sensory evaluation

Sample Texture Flavor Color Overall
acceptability
Sample 1
Sample 2
Sample 3
Sample 4
Mean
Standard
deviation

6. Results:
The total recovery of khurchan is ___________.
7. Scope of experiment:
The experiment will enable the student to prepare khurchan.
8. Cautions:

Suggested reading material:

De Sukumar. Outlines of Dairy Technology. Oxford University Press.

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 Worksheet of the student
Date of performance Registration number
Aim: To prepare different types of khurchan
Observations:

Type of milk used ___________________________________

Quantity of milk used ________________________________

Amount of sugar added _______________________________

Preparation time ____________________________________

Recovery of khurchan ____________________________________

Chemical evaluation
TSS ________________________________________°B
Total solids _____________________________________%

Sensory evaluation
Sample Texture Flavor Color Overall
acceptability
Sample 1
Sample 2
Sample 3
Sample 4
Mean
Standard
deviation

Calculations:

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Results and discussion:

Learning outcomes (what I have learnt)

To be filled in by the faculty:

S. Parameter Marks obtained Max. marks
No.
1. Understanding of the student about the 20
procedure
2. Observations and analysis including 20
learning outcomes
3. Completion of experiment, discipline, 10
cleanliness
Signature of faculty Total marks obtained

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