Chhana/Paneer | Animal Husbandry & Veterinary Science Optional for UPSC PDF Download

Chhana: A Comprehensive Overview

Introduction

• Chhana, also known as Paneer in certain regions, serves as a key ingredient for various indigenous sweetmeats.
• Approximately 1.2 percent of India's total milk production and 22 percent of milk products are used in making chhana, with West Bengal being a significant producer.

Definition of Chhana

• Chhana is the solid substance derived from whole milk through acid coagulation and the removal of whey.
• Lactic or citric acids, in natural or chemical forms, are typically used for this process.

Regulatory Guidelines

• As per PFA Rules (1976), Chhana or Paneer is produced by precipitating cow or buffalo milk with sour milk, lactic acid, or citric acid.
• The moisture content should not exceed 70 percent, and the milk fat content should be at least 50 percent of the dry matter.
• The milk fat content of the final product should not surpass 13 percent of the dry matter.

Examples

• Chhana is commonly used in popular Indian desserts like Rasgulla and Sandesh.
• When chhana is mixed with sugar and flavored with cardamom, it transforms into a delectable sweet called Chum Chum.

Chemical Composition of Chhana:

• Type of milk
• Cow:
  • Moisture: 53.4%
  • Fat: 24.0%
  • Protein: 17.4%
  • Lactose: 2.1%
  • Ash: 2.93%
• Buffalo:
  • Moisture: 51.6%
  • Fat: 29.0%
  • Protein: 14.4%
  • Lactose: 2.3%
  • Ash: 2.0%

Food and Nutritive Value:

• Chhana is rich in fat and protein.
• It contains minerals, especially calcium and phosphorus.
• High in fat-soluble vitamins A and D.
• Recommended for diabetic patients due to low sugar content.

Methods of Production:

• Batch method:
  • Milk is boiled in a large iron vessel.
  • Coagulant is added to the hot milk.
  • Mixture is coagulated and strained through muslin cloth.

Chhana Preparation Methods

Batch Method:

• The coagulated solids are wrapped in a cloth, hung up to drain whey and cool down.

Bulk Method:

• All the milk is boiled, coagulant is added gradually, and chhana is collected through straining.

Transportation to Markets:

• Chhana is stored or sent for immediate use or sale in various ways like shoulder slings and railway transport.

Improved Method:

• Equipment: Stainless steel kettles with rotating capability and precise coagulant mixing.
• Conditions of Coagulation: Factors affecting chhana texture like pH, temperature, and acid type.
• Quality of Milk: Milk quality impacts chhana texture, influenced by factors such as type, fat percentage, and acidity.

Example: The improved method of chhana preparation utilizes specialized equipment for precise coagulation, ensuring a consistent texture. For instance, maintaining the right pH and temperature during coagulation leads to the desired chhana consistency.

Example: Quality of milk, such as the presence of colostrum or adulterants, can significantly impact the final texture and quality of chhana. For instance, using fresh and uncontaminated milk results in superior chhana.

Chhana Production: Key Factors and Techniques

Milk Selection

• Cow milk is the preferred choice for chhana production due to its soft-bodied and smooth texture, ideal for high-grade chhana sweets.
• Buffalo milk, without any pre-treatment, results in chhana with a slightly hard body, greasy and coarse texture, unsuitable for quality chhana sweets.
• An essential fat level of 4% in cow milk and 5% in buffalo milk is required to achieve the desired body and texture in chhana for sweet-making.
• Lower fat levels lead to a hard body and coarse texture, while higher fat levels create greasiness in sweets, which is undesirable.

Milk Quality

• Fresh, sweet milk is crucial for producing the best quality chhana.
• Developed acidity in milk can result in an unpleasant sour smell and a bitter taste, making it unsuitable for sweet preparation.
• Neutralizers/stabilizers can be added to mildly acidic milk to improve chhana quality.
• Adulterating milk with starch leads to a gelatinous mass upon coagulation, rendering it unsuitable for sweet preparation.

Effect of Colostrum

• The presence of colostrum in milk can create a poor structure in the coagulated mass, making it unsuitable for sweet-making.

Method of Straining

• Straining method influences the body and texture of chhana by affecting the retained moisture.
• Immediate straining involves promptly removing whey and cooling chhana by tying the coagulated mass in a cloth bundle.
• In delayed straining, the coagulated mass is left in whey to cool to ambient temperatures before straining.
• Delayed straining retains more moisture compared to immediate straining.

Market Preparation

• Wet chhana is typically wrapped in cloth upon arrival in chhana markets.
• It is then pressed between stone weights to remove excess whey before being sold to buyers.

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Large-scale/Continuous Method for Paneer Production

• Mechanization of Chhana-making for large-scale production is crucial for adoption in organized dairies.
• Development of a continuous method for chhana manufacture is necessary, especially for dehydration into powder.

Mechanization of Paneer-making

• Paneer, also known as 'pancer' in some regions like Punjab and Haryana, is traditionally a variety of pressed chhana.
• Process for large-scale production of pancer:
  • Filter and standardize fresh sweet buffalo milk to 6% fat.
  • Heat milk to 82°C for 5 minutes, then cool to 70°C.
  • Coagulate milk by adding acid solution/sour whey.
  • Drain whey when coagulated, maintain whey temperature, collect coagulated mass, press in hoops, cut, chill, and package.
• Composition of paneer made from 6% fat milk is detailed in Table 9.

Market Quality of Paneer

• Physical Quality:
  • Dependent on milk type, coagulation method, and straining technique.
  • Two main types: soft and hard, based on moisture content.
  • Ideal market chhana characteristics: uniform light yellow color, moist surface, soft body, smooth texture, and mild-acid flavor.
• Chemical Quality:
  • Chhana has 54.7% moisture, 45.3% total solids, and 26% fat.
  • pH level is important and should not contain foreign constituents or be adulterated.
• Microbial Quality:
  • Not specified by ISI standards.

Packaging, Storage, and Marketing

• Packaging:
  • Current packaging methods are inadequate.
  • Modern packaging materials like plastic film bags and pouches can be used.
• Storage:
  • Room temperature storage has low quality; refrigeration at 5-10°C is preferred.

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Marketing

• Marketing activities typically occur right after production, with products being sold either unpacked or in rudimentary packaging, depending on the proximity to the market.

Keeping Quality of Chhana/Paneer

• The quality of chhana/paneer is affected by various factors, including storage temperature, raw milk quality, initial moisture content, and sanitary conditions during production.
• Chhana's keeping quality under standard packaging lasts approximately 2, 3, and 12 days at temperatures of 37°C, 24°C, and 7°C, respectively.
• Paneer made from fresh sweet milk can last around 5 days at 5-10°C, while paneer from acid milk may last 3-4 days at the same temperature.

Judging and Grading of Chhana

• Chhana is assessed and graded similarly to khoa, using the same scorecard for evaluation.

Defects in Chhana, Causes, and Prevention

• Defects in chhana can manifest in flavor, body/texture, color, and appearance, primarily due to poor-quality milk and incorrect preparation, handling, or storage methods.
• It is essential to address these issues promptly to prevent defects in the final product.

Uses of Chhana

• Chhana serves as a base for various traditional milk sweets like rossogolla, sandesh, chhana kheer, pantooa, etc.
• It can be consumed directly with sugar or sultanas, particularly recommended for diabetic individuals.
• Chhana is also utilized in preparing vegetable dishes such as matar paneer, sag paneer, among others.