In this article we will discuss about:- 1. Introduction to Chhana 2. Composition of Chhana 3. Food and Nutritive Value 4. Methods of Production 5. Market Quality 6. Yield 7. Packaging, Storage and Marketing 8. Keeping Quality 9. Judging and Grading 10. Uses.
Contents:
- Introduction to Chhana
- Composition of Chhana
- Food and Nutritive Value of Chhana
- Methods of Production of Chhana
- Market Quality of Chhana
- Yield of Chhana
- Packaging, Storage and Marketing of Chhana
- Keeping Quality of Chhana
- Judging and Grading of Chhana
- Uses of Chhana
Introduction to Chhana:
Chhana, also called paneer in certain parts of the country, constitutes one of the two chief bases (the other being khoa) for the preparation of indigenous sweetmeats. It was estimated in 1966 that nearly 1.2 per cent of India’s total milk production and 2.2 per cent of the quantity converted into milk products was utilized for the production of about 35 million kg of chhana. The preparation and use of chhana are confined mainly to the eastern region of the country, notably West Bengal, which produces the maximum quantity.
Chhana refers to the milk-solids obtained by the acid coagulation of boiled hot whole milk and subsequent drainage of whey. The acids commonly used are lactic or citric, in both natural and chemical forms.
According to the PFA Rules (1976), chhana or paneer is the product obtained from cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid or citric acid. It should not contain more than 70 per cent moisture, and the milk fat content should not be less than 50.0 per cent of the dry matter.
Skim milk chhana or skim milk paneer is the product obtained from cow or buffalo skim milk by precipitation with sour milk, lactic acid or citric acid. It should not contain more than 70 per cent moisture. The milk fat content of the product should not exceed 13.0 per cent of the dry matter.
Composition of Chhana:
The chemical composition of chhana depends mainly on the initial composition of milk; the conditions of coagulation, the technique of straining (which, in turn, determines the percentage moisture retained) and the losses of milk-solids in the whey. An average chemical composition of fresh, laboratory- made whole milk chhana is given in Table 11.17.
Food and Nutritive Value of Chhana:
As chhana has a fairly high fat and protein content, and also contains some minerals, especially calcium and phosphorus, its food and nutritive value is fairly high. It is also a good source of fat-soluble vitamins A and D. (With its high protein and low sugar content, chhana is highly recommended for diabetic patients.)
Methods of Production of Chhana:
A. Existing Trade Practices:
Broadly speaking, there are two methods for making chhana which are adopted by commercial manufacturers, viz., the batch and the bulk methods.
I. Batch Method:
Usually all the milk for chhana-making is brought to boil by heating it directly in a large iron karahi over an open fire, all the while stirring it with a khunti, and later keeping it simmering hot in the karahi. This hot milk is ladled out in batches of 0.5 to 1 kg. into a separate coagulation vessel, either already containing, or to which is promptly added the required quantity of the coagulant.
The latter is normally cleansed sour chhana-whey, which is maintained in a large earthen vessel from day to day. The mixture of milk and whey is stirred with the ladle; and when it has completely coagulated, the contents are poured over a piece of clean muslin cloth stretched over another vessel (for receiving the whey).
The process is repeated till all the milk is used up. The cloth containing the coagulated solids is then removed, tied up into a bundle without applying pressure and hung up not only to drain out the whey completely but also to cool the chhana-pat.
II. Bulk Method:
All the milk (5-15 kg.) is brought to boil as above in the karahi, which is then removed from the fire. The coagulant is then added slowly and gradually in the required quantity to the entire lot of milk and stirred with the ladle so that it mixes properly and clear coagulation takes place. The chhana is collected by straining it through a cloth as described above for the batch method.
Note:
(i) The chhana obtained by either of the above methods is removed, alter cooling it down to atmospheric temperature, for storage marketing or immediate use for preparation of sweets.
(ii) The supply of chhana for the Calcutta market from neighbouring areas is usually transported in shoulder slings carrying freshly prepared ‘wet’ chhana placed in tiers of earthenware vessels by the producer. From the manufacturer/producer, it goes to the nearest railway station, to be carried to that city by an early morning train called the ‘Chhana Special’.
The vessels containing chhana, to which some whey is also added to prevent surface drying, are rushed from the city railway stations to the chhana markets for immediate sale. The chhana supply from distant areas (Bihar and even Uttar Pradesh) also arrives in the morning at the railway station after an overnight journey, usually packed in bamboo baskets with a leaf lining to hold the whey.
B. Improved Method:
This involves consideration of:
(a) Equipment;
(b) Conditions of coagulation;
(c) Quality of milk, and
(d) Method of straining.
(a) Equipment (and Procedure):
The heating-cum-coagulation of milk can be done in a stainless steel jacketed-kettle, capable of rotating sideways around a fixed axis. The milk is heated in the kettle by admitting steam into the jacket, the stirring-cum-scraping usually being done with a khunti. When the milk reaches first boil, the steam-intake is stopped, the condensate removed and cold water circulated in the-jacket.
Coagulation is simultaneously effected by adding the requisite amount of coagulant in a thin stream within 0.5 to 1 minute and mixing it into the milk with the stirrer. When the whey is clear, it is removed by straining it through a cloth and the chhana is collected.
(b) Conditions of Coagulation:
The body and texture of chhana is influenced by the conditions of coagulation which include:
(i) pH (and acidity) of coagulation;
(ii) Temperature and time of coagulation;
(iii) Strength of the coagulating acid solution;
(iv) Type of acid, and
(v) Speed with which the milk is stirred for mixing the coagulating acid.
In order to obtain a desirable body and texture in chhana (with cow milk) the pH of coagulation should be around 5.4, the temperature of coagulation about 82°C and the time in which coagulation should be effected about 0.5 to 1 minute. A satisfactory strength of the coagulating acid solution is 1-2 per cent.
While lactic acid tends to produce a granular texture (suitable for rossogolla), citric acid tends to produce a pasty one (suitable for sandesh). The speed with which the mix is stirred has but an insignificant effect on the body and texture of chhana; however, slow stirring is preferable, so as to avoid foam formation—which obstructs the visibility of the clear coagulation stage first time reached.
Note:
(i) The acids commonly used for effecting coagulation are lactic or citric, either in their chemical or natural forms. Thus the citric acid group consists of chemical citric acid and lime-juice, whereas the lactic acid group consists of chemical lactic acid and sour-whey. Commercial manufacturers generally use sour-whey, as it is cheap. (Occasionally, sour buttermilk/curd can be used instead.)
(ii) Normally 2-2.5 g. citric/lactic acid is required to coagulate 1 kg. of fresh, sweet milk. With acid milk, less coagulating acid will be needed.
(c) Quality of Milk:
This also influences the body and texture of chhana. Under this factor are included:
(i) The type of milk;
(ii) Fat percentage of milk;
(iii) Acidity of milk;
(iv) Adulteration of milk, and
(v) Presence of colostrum.
For chhana production, cow milk is preferred since it yields a soft-bodied and smooth-textured product—both of which factors make it highly suitable for the preparation of high-grade chhana sweets (such as rossogolla and sandesh). The channa from buffalo milk (without any pre-treatment) has a slightly hard body and a greasy and coarse texture, and does not produce good quality chhana sweets.
A minimum fat level of 4 per cent in cow milk and 5 per cent in buffalo milk is necessary for producing a desirable body and texture in chhana for sweet-making. Whereas a lower fat level than the above in milk results in a hard body and coarse texture in chhana, a higher fat level is also not desirable (unlike khoa) since it produces greasiness in the chhana sweets (such as rossogolla and sandesh) prepared therefrom.
Fresh, sweet milk produces the best chhana; any developed acidity tends to produce an undesirably sour smell and a bitter taste, which makes it unsuitable for sweet preparation. The addition of neutralizer/stabilizer to slightly acid milk, however, helps in obtaining chhana which can make sandesh of an acceptable quality.
The adulteration of milk with starch results in a gelatinous mass on coagulation, which is unfit for sweet preparation. The presence of colostrum in milk tends to produce a pasty texture in the coagulated mass, which jeopardizes its suitability for sweet-making.
Note:
With acid-milk, the higher the initial acidity, the lower the amount (if (coagulating) acid required to be added for effecting coagulation (pH 5.4). If the initial acidity is sufficiently high, the milk may coagulate on boiling without the addition of any acid; obviously this coagulated mass should not be called chhana.
(d) Method of Straining:
This factor affects the body and texture of chhana by influencing the moisture retained in the same. The straining may be of two types, viz., immediate or delayed. In the former, the coagulated mass is subjected to immediate straining for the removal of whey and the cooling of chhana, while in the latter this straining operation takes place at a later stage.
Immediate straining is carried out by promptly gathering the coagulated mass and tying it up in a piece of cloth—without applying pressure—in the form of a bundle which is then hung up for draining out the whey and cooling the chhana.
The delayed straining process consists, essentially, of leaving the coagulated mass in the whey, either as such or loosely enclosed in a piece of cloth, so as to cool it to ambient temperatures; at this stage or later, the whey may be removed. Delayed straining causes the chhana to retain more moisture than immediate straining.
Note:
In chhana markets, the ‘wet’ chhana is invariably wrapped in a piece of cloth on arrival and pressed between two circular stone weights to remove the excess whey, before being offered for sale to prospective buyers.
C. Large-Scale/Continuous Method:
It is being increasingly realized that mechanization of chhana-making for large-scale production is a prerequisite to its adoption in organized dairies. Thus, the development of a continuous method for the manufacture of chhana is needed, especially if it is to be dehydrated into powder.
D. Mechanization of Paneer-Making:
In certain parts of India (such as Punjab, Haryana. etc.), chhana is more commonly known as paneer. Traditionally paneer has been a variety of pressed chhana, used mainly tor preparing cooked vegetable dishes.
The standardized method for its large-scale production may be described as follows: fresh, sweet, buffalo milk is filtered and standardized to 6 per cent fat. It is heated in a cheese vat to 82°C for 5 minutes and then cooled to 70°C. The milk is coagulated by the addition of the requisite amount of acid solution sour whey.
When it has coagulated completely (as indicated by clear whey), the stirring is stopped and the curd allowed to settle for 5 minutes; the whey is then drained out through a muslin cloth. During this period the temperature of the whey is not allowed to fall below 63°C.
The coagulated mass is collected and filled in hoops with cloth linings and then pressed (with a weight of 45 kg. placed over wooden planks measuring 35 x 28 x 10 cm. sitting over the filled hoops) for 15-20 minutes. The pressed paneer is now removed from the hoop, cut into the required sizes for sale and immersed in chilled water (4-6°C) for 2-3 hours to make it firm.
The chilled pieces are then removed from the water and placed on wooden planks to remove the free water. Later, they are wiped with a clean cloth and packaged in polythene bags for refrigerated storage (5-10°C) or marketing.
The average composition of paneer (made from milk with 6 per cent fat) is given in Table 11.18.
E. Production of Paneer from High-Acid Milk:
The standardized method of production of paneer of an acceptable quality from high-acid milk may be described as follows: the milk, with a titratable acidity of up to 0.28 per cent, is filtered and received in a cheese vat. It is then standardized with fresh, sweet, clean skim milk to 3.5-4.0 per cent fat; the standardized milk should have an acidity of 0.20-0.23 per cent.
This milk is heated to 71°C and coagulated with warm (62°C) coagulating acid, preferably a 1 per cent citric acid solution. After clear coagulation, the curd is allowed to remain in the whey for about 5 minutes. The whey is then drained out through a muslin cloth. The curd is now washed 2 or 3 times with hot water (65-70°C).
The amount of wash water used each time is about one-third of the standardized milk with the curd remaining in the wash water for 10-15 minutes. After removing the final wash water, the curd is collected and pressed as before.
The pressed curd is removed and cut into pieces in the required sizes, which are immersed in a cold (4-6°C) brine solution (5 per cent sodium chloride) for 2-3 hours. The salted and chilled paneer pieces are then removed, drained, wiped with a clean cloth, and packaged for cold storage or marketing.
Note:
The use of acid milks with an initial titratable acidity of more than 0.28 per cent produces an undesirable sour flavour in the finished product, while acidities lower than this in the milk produce an acceptable product.
F. Chhana Production from Buffalo Milk:
The technique for the production of chhana from buffalo milk so as to obtain a product which will be highly suitable for the preparation of rossogolla may be summarized as follows: fresh (sweet) buffalo milk is filtered, standardized to 5 per cent fat, pre-heated to 60°C and then homogenized at 176 kg./sq. cm. pressure.
After bringing it to first boil, it is promptly cooled to 70°C and then coagulated in the normal manner to a pH of 5.7. Subsequently, the chhana should be separated from whey by the delayed straining technique.
Distribution of Milk-Constituents in Chhana and Whey:
The average percentage distribution of the milk-constituents in chhana and chhana-whey, prepared under the standard technique from whole cow and buffalo milks, is shown in Table 11.19.
Note:
(i) The average composition of cow milk is- fat 4.5 per cent and total solids 13.0 per cent; while that of buffalo milk is- fat 8.4 per cent and total solids 17.9 per cent.
(ii) Compared to Cheddar cheese, there is a greater recovery of protein in chhana. This happens because boiling the milk coagulates the whey-proteins, which are then recovered in the chhana.
(iii) The higher the fat level in milk, the higher the fat level in channa-whey. This explains the reason for the low recovery of fat in chhana from buffalo milk in the above table.
Market Quality of Chhana:
This may be considered under:
(a) Physical,
(b) Chemical, and
(c) Bacteriological qualities.
(a) Physical quality:
This includes:
(i) Colour and appearance;
(ii) Body and texture;
(iii) Flavour, and
(iv) Suitability for sweets.
These have been presented for cow and buffalo chhana in Table 11.20.
The physical quality of chhana will depend primarily on the type of milk used, viz., cow, and buffalo or mixed, the method of coagulation, and the straining technique adopted. It may be pointed out that, broadly speaking, two types of chhana are available in the market, viz. soft and hard.
The former is classified as soft because it is soft to the touch on account of its higher moisture content. The reverse is the case with hard chhana, which is hard to the touch because it has a lower moisture content. In general, market chhana, which is normally made from cow milk, should have an uniform light-yellow colour, a slightly moist surface, a soft body and smooth texture and a mildly-acid flavour.
Note:
(i) The physical quality of ‘wet’ chhana can be accurately judged only after pressing out the excess whey,
(ii) Homogenization of milk has been reported to reduce appreciably the hardness of chhana.
(b) Chemical Quality:
It may be pointed out that chhana offered for sale should neither contain any constituent foreign to milk nor be adulterated.
(c) Microbiological Quality.
Note:
The market samples of chhana should be free from off-flavours, extraneous matter and moulds.
Yield of Chhana:
The yield or output of chhana is rather variable, being influenced by:
(a) The total solids content in milk, especially chhana-solids, viz., fat and casein;
(b) The amount of moisture retained in the chhana, which in turn depends on the method of production and the straining technique followed, and
(c) Losses of milk solids in whey. Normally the yield of chhana containing 49 to 54 per cent moisture ranges from 16 to 18 per cent for cow milk and from 22 to 24 per cent for buffalo milk.
Note:
The homogenization of milk for chhana-making was observed to give not only a higher yield but also a higher percentage recovery of milk-solids in chhana, without affecting it quality.
Packaging, Storage and Marketing of Chhana:
(a) Packaging:
Hardly any chhana sold in the market is satisfactorily packaged at present. On overnight journeys, the chhana is usually transported in bamboo baskets with leaf linings; while there appears to be no packaging at all during short journeys. Modern packaging materials and forms, which can be profitably used, include- plastic (polythene) film bags/pouches, laminated pouches, etc. These could be placed in bamboo baskets for protection.
(b) Storage:
Since chhana stored at room temperature has a very low keeping quality, refrigerated storage (5-10°C) is preferable.
(c) Marketing:
This is at present generally done soon after production in an unpacked or crudely packed condition, depending on the distance of the market.
Keeping Quality of Chhana:
The keeping quality of chhana/paneer is mainly influenced by:
(a) The storage temperature;
(b) Quality of the raw material (milk);
(c) Initial moisture content, and
(d) Sanitary conditions observed during manufacture.
The keeping quality of chhana under ordinary packing is on average 2, 3 and 12 days at 37°C, 24°C and 7°C, respectively. The character of spoilage is guided by the storage temperature- at low temperatures, there is a heavy growth of moulds on the surface together with the development of a stale flavour; on the other hand, at high temperatures the stored product develops a sour smell and bitter taste, while also being sparsely covered with moulds.
The keeping quality of paneer made from fresh, sweet milk has been reported to be 5-6 days at 5-10°C; while that made from acid-milk seems to have a storage life of 3-4 days at the same temperature.
Judging and Grading of Chhana:
Procedure of Examination:
(a) Sampling:
Obtain a representative sample with the help of a spoon.
(b) Sequence of Observations:
Note the sanitary condition of the package, if any. Before taking the sample, observe the surface of the chhana-pat and examine the uniformity of colour on the inside and outside. Observe the body and texture: note hardness/softness of the body and coarseness/smoothness of texture. Take a small piece of the chhana sample and place it on the tip of the tongue. Chew until melted and then roll the melted mass inside the mouth. Note the flavour (smell and taste). Expectorate the sample and note the after-taste.
(c) Requirements of High-Grade (Cow) Chhara:
This should have an uniform light-yellow colour, soft body and smooth texture, a mildly-acid flavour, and should be free from any off-flavour and surface dryness.
Uses of Chhana:
(i) As a base and filler for the preparation of a large number of indigenous milk-sweets such as rossogolla, sandesh, chhana-kheer (kheer-paneer), pantooa. etc.
(ii) For direct consumption with an addition of sugar or salt—the latter being recommended for diabetic patients;
(iii) For the preparation of cooked vegetable dishes (such as matar paneer, sag paneer, etc.).