In this article we will discuss about:- 1. Definition of Makkhan 2. Composition, Food and Nutritive Value of Makkhan 3. Methods of Production 4. Market Quality 5. Yield 6. Keeping Quality and Uses.
Contents:
- Definition of Makkhan
- Composition, Food and Nutritive Value of Makkhan
- Methods of Production of Makkhan
- Market Quality of Makkhan
- Yield of Makkhan
- Keeping Quality and Uses of Makkhan
Definition of Makkhan:
This refers to the country/desi butter normally obtained by churning whole milk curd (dahi) with crude indigenous devices.
According to the PFA Rules (1976), desi (cooking) butter refers to the product obtained from cow or buffalo milk or a combination thereof, or curd obtained from cow or buffalo milk or a combination thereof without the addition of any preservative, including common salt, any added colouring matter or any added flavouring agent.
It should be free from other animal fats, wax and mineral oils, and vegetable oils and fats. It should contain not less than 76.0 per cent of milk fat by weight. Except in those cases where butter is sold or offered for sale without any indication as to whether it is table butter or desi butter, the standards of quality prescribed for table butter shall apply.
Composition, Food and Nutritive Value of Makkhan:
The chemical composition of makkhan is variable and depends on the method of manufacture. However, a standard-quality makkhan meant for sale may conform to the specifications given in Table 11.22.
Food and Nutritive Value:
Makkhan is very high in butter fat (and is expected to be high in fat-soluble vitamins if prepared under the improved method).
Methods of Production of Makkhan:
The art of isolating milk fat in the form of makkhan is as old as the Vedas. The existing method of country butter making is born out of experience and tradition rather than any scientific appreciation of the factors involved.
This age-old process, because of its simplicity in equipment and technique, is still followed more or less throughout the country.
The obvious reason for this status quo is the small and scattered nature of milk production and its unorganized utilization. The isolation of milk fat in the form of table butter requires specialized equipment and techniques and can be adopted only on an industrial scale.
Existing Village Method:
In the villages, whole milk is invariably employed for makkhan making; buffalo milk is usually preferred, although small amounts of cow, goat and sheep milk are also admixed. The raw material, i.e., milk, is often unprocessed. The usage of a mixture of boiled and unprocessed milks is common, while that of simmered milk (i.e. milk kept heated below its boiling point) is also prevalent.
Usually, the milk is not properly inoculated, and therefore what results is a self-soured curd of indifferent quality. The setting period for dahi is often 48 hours or more; and in some cases, dahi is successively collected for even 8-12 days so as to gather a sizeable quantity for churning.
The village method of churning curd and isolating makkhun is characterized by:
(i) Agitation ununiform, uncontrolled and in alternate directions;
(ii) No temperature control, and
(iii) Addition of water in different amounts.
These result in lumpy butter which cannot be washed properly and has a low keeping quality. The fat loss in the buttermilk is also greater.
Whenever makkhan is stored in the villages, the receptacles generally used are either porous mud pots at the producers’ households or old rusty kerosene tins used by middlemen, who collect and transport village makkhan to the ghee refineries.
Note:
It will be obvious that all the above factors ultimately result in a poor quality makkhan. Since almost the entire quantity of makkhan forms an intermediate product for the preparation of desi ghee, it will be natural to expect a ghee of an inferior quality from the above raw material.
Improved Village Method:
Since the country method of butter and ghee making still handles over 90 per cent of the total ghee produced today and is expected to occupy an important place in the ghee industry for years to come, it is worthwhile to introduce improvements in the same.
Indian work on improving the method of makkhan making may be summarized as follows:
(i) Raw Material (Milk):
Whole buffalo milk (fresh and sweet) is desirable as by virtue of the higher fat content and larger fat globules it yields a greater quantity of makkhan, which is also firmer and therefore easier to handle than that obtained from cow milk. Milk selected for makkhan-making should be passed through a clean muslin cloth.
(ii) Processing:
The purpose of this is to destroy all undesirable micro-organisms in the milk and thus leave a clean field for the growth of desirable starter (dahi) organisms. Under village conditions, the best form of processing has been found to be heating each lot of milk to first boil and promptly cooling it to atmospheric temperature.
(iii) Setting of Curd:
The above milk should be inoculated with a good starter (free from gas holes, whey pockets, moulds, etc.), or good quality buttermilk not more than 24 hours old. The amount of starter used should vary with the season and may range from 2 to 2.5 per cent in winter and 0.5 to 1.0 per cent in summer, depending on the time allotted and the prevailing atmospheric temperature when setting the curd.
If need be, the dahi-pot may be of brass but should be heavily tinned on the inside. If the collection of dahi for churning purposes is indispensable, the total period of accumulation should not exceed 48 hours.
(iv) Churning:
Instead of indigenous wooden beaters (mathani), an improved desi metal-churn equipped with suitable gear-driven wooden beaters and fitted with a drain tap may profitably be used. This will provide control over the direction as well as the speed of agitation when churning. It will also make possible the formation of butter grains which, after being washed, will have a minimum curd content.
By adding a controlled quality of cold water at different stages and churning the curd in the cool hours of the morning, the maximum yield of makkhan can be obtained. The total quantity of water added during the churning should be equal to the amount of dahi handled.
When the churning is over, the buttermilk should be removed through the tap, and the butter grains washed with cold water equal in quantity to the buttermilk removed. The makkhan should then be removed, preferably by a perforated wooden scoop, for storage or early conversion into ghee.
(v) Storage:
It is always best to convert makkhan into finished ghee without the least delay. When this cannot be done, the next best thing is to convert the daily production of butter into kachcha ghee.
When, however, even this is not possible and butter has to be stored, the following must be done:
a. At Producer’s Household:
A glazed earthenware vessel with a threaded neck and lid may be used for storage. Before being used, the vessel should be thoroughly cleaned, scalded with hot water and finally rinsed on the inside with saline water (1 per cent salt solution). It should then be almost half-filled with the same saline water. The freshly-made makkhan thus produced is stored by floating it in the saline water, which is replaced every other day.
b. During Collection and Transport:
The receptacle used may be a tin-container which should be clean, rust-free, and have a tight-fit- ting lid. Before being filled, the inner surface of the container may be coated with a thin layer of corn flour paste (one part corn flour in about five parts water) and the applied film dried up completely. Makkhan is then filled by spreading it evenly in layers. When the entire, quantity is packed, the top of the makkhan is covered by dusting it with a thin layer of corn flour before fixing the lid.
Note:
By the improved method outlined above—which consists of using good quality buffalo milk, controlling the processing of milk, using a satisfactory starter culture, correctly setting the milk, regulating the churning of curd for isolating the makkhan and correctly storing the makkhan before its conversion into ghee -it is possible not only to obtain a higher yield of makkhan, but also one of a better quality than that obtained under existing rural practices.
Market Quality of Makkhan:
(a) Physical Quality:
(i) Colour:
The makkhan produced from cow milk should be yellow, while that from buffalo milk, light greenish-white.
(ii) Body and Texture:
The makkhan made from buffalo milk should have a harder firmer body and a more granular texture than that made from cow milk.
(iii) Flavour:
This should be pleasant and mildly acid (when fresh) for both, and free from any objectionable taint or rancidity.
Yield of Makkhan:
The yield of makkhan is influenced by the fat content of the initial milk, the moisture content of makkhan and the fat loss in lassi (buttermilk). The fat content of milk depends primarily on its type; buffalo milk has a higher fat content than cow milk, while mixed milk indicates an intermediate value.
The moisture content of makkhan usually varies from 25 to 35 per cent and samples have been reported to contain as much as 60 per cent. However, the improved method should normally yield a product containing 18 to 20 per cent moisture. The fat losses in lassi can be kept at a minimum by strictly adhering to the various steps for the improved method.
Assuming that the fat contents of buffalo, cow and mixed milks are 7 per cent, 4.5 per cent and 5.8 per cent respectively, the moisture content in makkhan 18 per cent and the fat recovery in makkhan 85 per cent of the original fat content in milk, the approximate yield of makkhan from the various types of milk should be as given in Table 11.23.
Keeping Quality and Uses of Makkhan:
This is very low for makkhan prepared and stored under existing rural conditions. The keeping quality can be slightly increased by adopting the improved method of production and storage. (The question of refrigerated storage of makkhan does not arise under present rural conditions.)
Uses:
(i) For conversion into ghee (main use);
(ii) For direct consumption with chapaties;
(iii) For preparation of Ayurvedic and Unani medicines (cow makkhan only);
(iv) As a sacrificial offering, etc.