MIDFT, Mehsana

Physico-chemical changes in milk

constituents during manufacture and
storage of Dahi, Lassi, Chakka & Shrikhand

Ms. Karuna Meghwal

Assistant Professor
Department of Dairy Chemistry
MIDFT, Mehsana
 Content

● Definition, composition, legal standards and physical chemical

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changes
● Dahi
● Chakka
● Shrikhand
● Lassi
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 What is fermentation?
● Fermentation is a metabolic process in which micro-organisms
converts carbohydrate into acid and/or alcohol
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 Cont…
● Fermentation is generally considered as a safe and acceptable
preservation technology of food
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● Species of lactic acid bacteria (LAB) belong to numerous genus

under the family of Lactobacillaceae
● Generally recognized as safe (GRAS) microorganisms
● Milk from different mammalian animals can be used in dairy
fermentation to produce several products.
● LAB have a role in milk fermentation to produce acid which is
important as preservative agents and generating flavour of the
products
● They also produce exopolysaccharides which are essential as
texture formation.
 Why fermentation?
● Milk is highly perishable
● To prolong its shelf-life as well as to preserve the nutritious
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component of milk.
● Good quality of products with highly appreciated organoleptic
attributes.
● Recently, there is a growing interest to develop a variety of
fermented milk products for other beneficial purposes, particularly for
health purposes (produced by a variety of bioactive compounds of
LAB)
● Preventing toxins produced by foodborne pathogens and spoilage
bacteria that enter human body
 Fermented milk products
● Dahi • Cultured buttermilk
● Yoghurt • Bulgarian sour milk
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● Lassi • Leben
● Chakka • Taette
● Shrikhand • Skyr
● Cheese
• Cultured sour cream

● Kefir
● Kumiss
● Acidophilus milk
 Dahi or Curd
● Dahi or curd means the product obtained from pasteurised or boiled
milk by souring, natural or otherwise, by a harmless lactic acid
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culture or other harmless bacterial culture may also be used in

conjunction with lactic acid bacteria cultures for souring. Dahi may
contain added cane sugar.
● Dahi shall have the same minimum percentage of milk fat and milk
solids-not-fat as the milk from which it is prepared
● Where dahi or curd is sold or offered for sale without any indication
of class of milk, the standards prescribed for dahi prepared from
buffalo milk shall apply.
● Milk solids may also be used in preparation of this product.
 Composition of Dahi

Characteristics Whole milk dahi Skim milk dahi

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Moisture 85 - 88 90 - 91
Fat 5–8 0.05 – 0.1
Protein 3.2 – 3.4 3.3 – 3.5
Lactose 4.6 – 5.2 4.7 – 5.3
Lactic acid 0.5 –1.1 0.5 - 1.1
Ash 0.7 – 0.75 0.7 – 0.75
 Standards for Dahi
Particulars BIS FSSR (2011)

Acidity, % LA 0.6-0.8 -

Total plate count - NMT 10,00,000/g

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Coliform count 10/g max 10/g max

Escherechia coli - Absent in 1g
Salmonella - Absent in 25 g

Shigella - Absent in 25 g

Stephylococcus aurius - NMT 100/g

Yeast and Mould - 100/g max

Anaerobic spore - Absent in 1g

Listeria monocytogenes - Absent in 1g

Phosphatase test Negative -

 Manufacturing process for Dahi

Standardization (0-
Preheating 35- Filtration/
Raw milk 5% fat , 11-13%
40°C Clarification
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SNF )

Homogenization
Heat treatment Preheating
Cooling (30°C) ( 175 kg/cm2 , 60-
(90°C/10 min) (60°C)
65°C )

Addition of
Incubation (30-37°C, 6- Cooling and
starter culture Packaging
8 hr) storage <5°C
(1-1.5%)
 Dahi or curd
● Curd is white to creamish yellow color
● Well formed curd can be sliced
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● It has creamy consistency, rich diacetyl aroma and mildly acidic

flavor
● Sweet curd should not have more than 0.7% acidity while sour curd
could go upto 1.0% LA.
● For the production of dahi mixed mesophilic cultures of
Lactococcus lactis subsp lactis, Lc. Lactis subsp. cremoris, Lc.
Lactis subsp diacetylactis, along with Leuconostoc species are
grown together.
 Cont…
● Fermentation leads to partial breakdown of milk constituents
particularly lactose and proteins and increases the digestibility of
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cultured milk products

● Homofermentative species of LAB convert sugars in milk mostly
into lactic acid, whereas the heterofermentative species convert
lactose into lactic acid, acetic acid, ethanol and CO2.
● Production of lactic acid by LAB is strain dependent.
 Changes during conversion of milk into curd

● Lactic acid bacteria contribute significantly to fermentation and are

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attributed to some of their biochemical features.

● During curdling, they utilize the lactose and other sugars present in
milk and produce organic acids such as lactic and or acetic acid.
● Majority of food-borne biological contaminants, either pathogenic or
nonpathogenic, are sensitive to these acids and resulting in low pH.
● Some bacteria use the citric acid of milk to produce certain volatile
organic compounds mainly diacetyl, which is mainly responsible for
flavor of dahi
 Cont…
● Acidification of the milk protects the milk against spoilage
microorganisms and proliferation of pathogens.
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● LAB also release antimicrobial metabolites so called bacteriocins

● Both acids and bacteriocins are great potential to be used in food
preservation, which are considered as safe natural preservatives
● The texture is supported by production of exopolysaccharides
(EPS), as viscosifying agent, produced by LAB.
● It is also suggested that is contributed by coagulation, as a result
of neutralisation of the negative charges on the milk proteins, as
another effect of acid produced by LAB.
● EPS is produced by some of LAB, depending on the strain
 Cont…
● During formation of curd, both specific gravity and total solids
decrease
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○ The fall in specific gravity is due to slight expansion in volume on curd formation.

○ Total solids decreases as a result of formation of decomposing products like

ammonia, volatile acids and alcohol on fermentation
● Curd prepared from skim milk differed from that of whole milk, in that
former has little fat, a slightly higher water and lactose content
● The lactose in whole buffalo milk seems to ferment faster and to a
larger extent than the cow milk.
● During souring at pH 4.6, all the calcium is in ionic form and all the
phosphorous, except that conugated to casein, exists as ionic
phosphate
 Cont…
● Changes in vitamins depends upon the type of micro-organisms
used. There is definite increase in vitamin B group curd as well as
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intestinal synthesis as a result of ingestion of curd

● Digestibility coefficients of curd are superior that of the milk from
which it is prepared
 Changes in milk constituents during lactic fermentation
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Decrease Increase

Lactose Lactic acid

Protein Galactose

Fat Glucose

Some vitamins Polysaccharides, free amino acids,

flavoring compounds, some vitamins,
some organic acids and antibacterial
substances
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● Dahi or Curd act as a base material for preparation of

Chakka, Shrikhand and Lassi
 Chakka
● Chakka is a fermented, intermediate dairy product obtained during
the production of Shrikhand.
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● Chakka can be described as strained dahi, in other words it is the

curd mass obtained after removing whey from dahi, either through
muslin cloth or basket centrifuge.
● Chakka is the base material for the production of shrikhand and
shrikhand wadi.
 Chakka- definition
● Chakka means a white to pale yellow semi-solid product of good
texture and uniform consistency obtained by draining off the whey
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from the Yoghurt obtained by the lactic fermentation of cow's milk,

buffalo's milk, skimmed milk and recombined or standardised milk
which has been subjected to minimum heat treatment equivalent to
that of pasteurisation.
● It shall have pleasant Yoghurt/Dahi like flavour. It shall not contain
any ingredient foreign to milk.
● It shall be free from mouldness and free from signs of fat or water
seepage or both.
● It shall be smooth and it shall not appear dry.
● It shall not contain extraneous colour and flavours
 Chemical composition of chakka

Constituent %
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Moisture 71-72

Fat 11.5

Proteins 12.5

Lactose 2.5-3.5

Total ash 1.0

Titratable acidity (%LA, Max) 2.1

 FSSR, 2011

Requirement Chakka Skimmed milk Full cream

chakka chakka
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Total solids, per cent by 30 (min) 20 (min) 28 (min)

weight

Milk fat (on dry basis) per 33 (min) 5 (max) 38 (min)

cent by weight

Milk protein ( on dry basis) 30 (min) 60 (min) 30 (min)

per cent by weight

Titrable acidity ( as lactic 2.5 (max) 2.5 (max) 2.5 (max)

acid) percent by Weight

Total Ash ( on dry basis) 3.5 (max) 5.0 (max) 3.5 (max)
percent by weight
MIDFT, Mehsana Manufacturing process for Chakka

Skim milk Heat treatment 90°C/10 min Cooling to 30°C

Incubation Addtion of culture (L. lactis

Dahi (0.8-0.9% LA) subsp. lactis and L. Lactis var.
30°C/10-12 hr diacetylactis) @ 1-1.5%

Whey basket centrifuge or

Chakka
quarg separator
 Shrikhand
● Semi solid consistency with typical sweetish-sour taste.
● It is very popular in the state of Gujarat, Maharashtra and part of
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Karnataka.
● Shrikhand means the product obtained from chakka or Skimmed
Milk Chakka to which milk fat is added. It may contain fruits, nuts,
sugar, cardamom, saffron and other spices. It shall not contain any
added colouring and artificial flavouring substances.
 Chemical composition of Shrikhand
Constituent %
Moisture 35-40
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Fat (dry matter basis) 8.5-9.0

Proteins (dry matter basis) 9.5-12.5

Lactose (dry matter basis) 2.5-3.5

Sucrose (dry matter basis) 70-74

Total ash (dry matter basis) 0.5-0.6

Titratable acidity (%LA, Max) 1.0-1.3

pH 4.1-4.3
 FSSR, 2011
Requirements Shrikhand Full cream
shrikhand
Total solids, per cent by weight Not less than 58 Not less than 58
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Milk fat (on dry basis) per cent by weight Not less than 8.5 Not less than 10
(for Fruit Shrikhand- Not less than……7.0)
Milk protein ( on dry basis) per cent by Not less than 9.0 Not less than 7.0
weight
(for Fruit Shrikhand- Not less than……9.0)
Titrable acidity ( as lactic acid) percent by Not more than 1.4 Not more than 1.4
weight
Sugar (sucrose)( on dry basis) per cent by Not more than 72.5 Not more than 72.5
weight
Total Ash ( on dry basis) percent by Not more than 0.9 Not more than 0.9
weight
 Manufacturing process for Shrikhand
Taken into planatary
mixer (35-45 rpm for
Chakka (25% TS, 2.1- Sugar addition @ 80%
40 min) or in scraped
2.2% LA) w/w
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surface heat
exchanger

Calculated amount of
Mixing with optional
plastic cream (80%
ingredients like colour,
fat) to give at least Shrikhand
flavour, nuts, spices
8.5% FDM in the
etc
finished product

Packaging & storage at

refrigeration
 Shelf life
● Due to both high acid and sugar levels, shrikhand has a fairly long
shelf-life of 30-40 days at 8°C and 2-3 days at 30°C.
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● The shelf life of shrikhand can be increased by addition of

potassium sorbate 0.05% or by thermization at 65°C for 10 minutes
coupled with addition of 0.02% sorbic acid.
● For industrial purposes pasteurization of shrikhand at 65°C/10min
and subsequent freezing can increase the shelf life upto 12 months
at -18°C.
 Lassi
● Lassi is a white to creamy white viscous liquid with a sweetish, rich
aroma and mild to high acidic taste.
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● It is a liquid obtained by whipping curd from the lactic acid

fermentation of milk, and mixing with sugar or synthetic sweetener
● It is flavored either with salt or sugar and other condiments,
depending on regional preferences.
● Lassi packed in LLDPE pouch can be stored upto 7days at 5°C
without any significant change in its sensory qualities.
● Lassi subjected to UHT treatment and packed aseptically has shelf
life upto 120days.
 Chemical composition of Lassi

Components %
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Milk fat 1.5-3.8

Milk SNF 9.0

Sugar 13-15

Low methoxy pectin 0.5

Acidity (%LA) 0.7

 Manufacturing process of Lassi
Dahi (0.8-0.9% LA)

Breaking curd by agitation for a minute

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Addition of sugar (13-15%) or sugar syrup (25%)

Addition of Flavour and colour

Thorough Mixing

Packaging

Refrigerated storage (<5°C)

Sweet Lassi
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