LABORATORY MANUAL

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

Name of the Student: Nirupa kumari Yadav

Registration Number/Roll No: 11713252
Section and Group: H1E76 / GP 02
Session term: 2020-21 (Spring Term)
School of Agriculture
 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

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

Figure 1: Pictorial presentation of the chhana murki

5. General calculations:

Type of milk used _______Buffalo milk___________________________

Quantity of milk used _______600 g_________________________

Recovery of paneer ___________120g___________________

Amount of sugar used for the preparation of syrup ___80g______

Preparation time _____60 min_______________________________

Recovery of chhana murki ________100 g_________________________

5.1 Chemical evaluation

TSS ________________________________________°B
Acidity _____________________________________% lactic acid

5.2 Sensory evaluation

Sample Texture Flavor Color Overall
acceptability
Sample 1 7 7 6 6
Sample 2 8 6 6 6
Sample 3 7 6 7 6
Sample 4 7 7 7 7
Mean 7.25 6.5 6.5 6.25
Standard 0.5 0.5 0.5 0.433
deviation

6. Results:
The total recovery of chhana murki is ____100 g______.
7. Scope of experiment:
The experiment will enable the student to do required calculations and prod uce different
kind of burfi.
8. Cautions:
Cow milk is preferred for the preparation of chhana.

Suggested reading material:

De Sukumar. Outlines of Dairy Technology. Oxford University Press.
Weblink:
http://egyankosh.ac.in/bitstream/123456789/9576/1/EXPERIMENT%2012.pdf

chhana chhana cubes

Chhana murki
 Worksheet of the student
Date of performance Registration number
11713252
Aim: To prepare different types of chhana murki
Observations:

Type of milk used _________Buffalo milk__________________________

Quantity of milk used _______600 g_________________________

Recovery of paneer ____120g____________________________

Amount of sugar used for the preparation of syrup _____80 g_____

Preparation time ______60 min______________________________

Recovery of chhana murki ___100 g________________________________

Chemical evaluation
TSS ________________________________________°B
Acidity _____________________________________% lactic acid

Sensory evaluation
Sample Texture Flavor Color Overall
acceptability

Sample 1 7 7 6 6
Sample 2 8 6 6 6
Sample 3 7 6 7 6
Sample 4 7 7 7 7
Mean 7.5 6.5 6.5 6.25
Standard deviation 0.5 0.5 0.5 0.433
Calculations:
Yield=quantity of chhana obtained/qunatityof milk*100%
Yield=100/600*100%
Yield=16.67%

Results and discussion:

 While preparing chhana murki due to high flame it burnt.
 Improper shape

Learning outcomes (what I have learnt)

 Chhanna murki is sugar-coated dessert.
 Chhana has a compact, close-knit body and texture.
 It has a longer shelf-life owing to its preparation by heat.
 its calorie-rich composition makes it unacceptable to diabetics and health conscious
people.
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