Amrakhand
Amrakhand is a semi-soft sweetish – sour whole milk product prepared from lactic fermented curd. The curd (dahi) is partially strained through a cloth to remove the whey and thus produce a solid mass called chakka (the basic ingredient for Shrikhand). This chakka is mixed with the required amount of mango pulp, sugar etc. to yield Amrakhand.
Shelf Life : 30 days from manufacturing when stored below -18 0 C
Composition :
| Parameters | Value |
|---|---|
| Moisture | Max 42% |
| Fat | Min 7.0% on dry basis |
| Protein | 9.0% on dry basis |
| Lactose with sugar(with sucrose) | 72.5% >= % by weight, dry basis |
| Ash | 0.9 % >= dry basis |
| Lactic acid | Max 1.4 % |
| Solids(0% by weight) | Min 58 |
Nutritional Value (Per 100 gms provides approx.) :
| Parameters | Value |
|---|---|
| Energy | 262.34 kcal |
| Carbohydrates | 51.72 g |
| Added Sugar | 42.50 g |
| Fat (On Dry Basis) | 7.00 g |
| Protein (On Dry Basis) | 9.00 g |