LABORATORY MANUAL

FOT440
TRADITIONAL AND VALUE ADDED
DAIRY PRODUCTS
(For private circulation only)

Name of the Student: …Ankita Sarkate…………………………….

Registration Number/Roll No: …11707439/10………………………….
Section and Group: ………H1E76/G2…………………………………
Session term: 2020-21 (Spring Term)
School of Agriculture

General guidelines for the students

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 Experiment -10

Experiment: To prepare and estimate the sensory properties chhanna murki.

Materials required
Milk, sweetener, sorbital syrup, sugar, weighing balance, trays, laddle, pan/kadahi, heating
medium etc.
2. Learning objective: To learn the process of channa murki preparation.
3. Theory/principle:

Chhana-murki is sugar-coated dessert, conventionally prepared from Chhana/Paneer, has a

compact, close-knit body and texture. It has a longer shelf-life owing to its preparation by heat
desiccation of Chhana/ Paneer cubes in sugar syrup in an open pan, reducing its water activity
and thus spoilage. However, its calorie-rich composition makes it unacceptable to diabetics and
health conscious people.

4. Outlines of the procedure:

Buffalo Milk

Filtration

Clarification

Standardization (4.5% fat and 8.5% SNF)

Boiling in a kettle with stirring and scrapping

Attainment of semisolid consistency

Stop heating

Addition of acidulant solution (Citric acid: 1 per cent w/v)

Draining of whey

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 Hooping

Pressing for 10-15 min

Cutting into blocks

Dipping in chilled water (4-6 °C for 1-2 h)

Packaging and Storage

Figure 1: Process for the preparation of the paneer

Paneer block

Cutting into cubes (1.3 cm)

Cooking in bulking agent syrup

Stirring of cubes till syrup dries up

Removal of pan and cooling for 1 min

Coating with sweetener/sugar

Stirring for uniform cooling

Overnight drying at room temperature

Packaging and Storage

Figure 2: Flow diagram for preparation of functional Chhana-murki

Pictorial presentation

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 Figure 1: Pictorial presentation of the chhana murki

5. General calculations:

Type of milk used ___Buffalo milk________________________________

Quantity of milk used ___200ml_____________________________

Recovery of paneer _____20gm_____________________________

Amount of sugar used for the preparation of syrup ____1cup______

Preparation time _______1hour_____________________________

Recovery of chhana murki __22gm_______________________________

5.1 Chemical evaluation

TSS ____________________x____________________ °B
Acidity __________________x___________________% lactic acid

5.2 Sensory evaluation

Sample Texture Flavor Color Overall
acceptability

Sample 1 8 8 8 8
Sample 2 8 9 9 9
Sample 3 8 8 8 8
Sample 4 8 8 8 8
Mean 8 8.25 8.25 8.25

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Standard 0 0.5 0.5 0.5
deviation

6. Results:
The total recovery of chhana murki is _____22gm______.

.
Calculations:
Quantity of chhana obtained / quantity of milk *100
Yeild = 20/200*100
Yeild = 10%

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Results and discussion:
• Sugar syrup prepared had 1 thread consistency.
• Product had no defects.
• Product was hard outside and juicy inside.

Learning outcomes (what I have learnt)

• Ratio of Sugar:water for preparing sugar syrup was 2:1.
• Chhana was prepared using citric acid.
• Prepared chhana was dipped in chilled water for 10 mins to increase its firmness.

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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