Shrikhand
Shrikhand 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 sugar, cardamom, nutmeg (jaiphal) etc. to yield shrikhand.
Shelf Life : 30 days from manufacturing when stored below -18 0C
Shrikhand 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 sugar, cardamom, nutmeg (jaiphal) etc. to yield shrikhand.
Shelf Life : 30 days from manufacturing when stored below -18 0C
Composition :
| Parameters | Value |
|---|---|
| Moisture | Max 42 % |
| Fat | Min 8.5 % on dry basis |
| Protein | Not less than 9% |
| Ash % | Not more than 0.9 % |
| Lactic acid | Max 1.4 % |
| Solids(0% by weight) | Min 58 |
Nutritional Value (Per 100 gms provides approx.) :
| Parameters | Value |
|---|---|
| Energy | 285.42 kcal |
| Carbohydrates | 51.48 g |
| Added Sugar | 42.50 g |
| Fat (On Dry Basis) | 8.5 g |
| Protein (On Dry Basis) | 9.00 g |
Tak is also called chhas, refers to desi buttermilk.
Shelf Life : 15 days from manufacturing when stored below 5 0 C
Composition :
| Parameters | Value |
|---|---|
| Moisture | Max 95 % |
| Fat | Min 1.0 % |
| SNF % | Min4 % |
| Lactic Acid % | Max 0.50 % |
Nutritional Value (Per 100 ml provides approx.) :
| Parameters | Value |
|---|---|
| Energy | 46.40 kcal |
| Carbohydrates | 7.12 g |
| Sugar | 0 g |
| Fat | 1.00 g |
| Protein | 1.77 g |