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Chhana Podo – Chhana based dairy product – Scope for entrepreneurship
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Friday, 30 December, 2022, 15 : 00 PM [IST]
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Sivakumar S, Ashritha B, Viji P C and Venus Bansal
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Milk and milk-based products have been considered as a good source of nutrition and also contain bioactive components which are helpful for the human health. Chhana, heat cum acid coagulated dairy product is used for the manufacture of variety of Indian sweets such as Chhana podo, Rasogolla, Sandesh, Rasmalai and Chum chum. Chhana podo is a baked sweet cottage cheese which is popular in the eastern part of India. This product is made from Chhana, sugar, refined wheat flour along with nuts, cloves and cardamoms which are often used as garnishing agents.
As per the recent data (2019-20), India is the world's leading producer of milk with production of 198.44 million tonne. From this, 45% is consumed as liquid milk while the remaining 55% of the milk produced is used to make products. The organised and unorganised dairy sectors convert the large portion of milk (40%) into Traditional Indian Dairy Products. As a result, these products have a large market potential in India as well as abroad.
Basically, traditional dairy products are classified into different categories based on the principle of manufacture like heat desiccated, fermented, heat and acid coagulated, clarified butter fat, frozen (kulfi) and products prepared with addition of cereals (composite dairy products).
In terms of production and consumption, Chhana, a milk product, is getting more popular. Chhana is the base material for preparation of various Chhana based sweets. Chhana, heat cum acid coagulated dairy product is used for the manufacture of variety of Indian sweets such as Chhana podo, Rasogolla, Sandesh, Rasmalai and Chum chum. Channa podo is a baked sweet cottage cheese which is popular in the eastern part of India. This product is made from Chhana, sugar, refined wheat flour along with nuts, cloves and cardamoms which are often used as garnishing agents.
STANDARDS OF CHHANA (FSSR, 2011)
Types
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Moisture
%,(m/m)
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Milkfat,%,(m/m),
drymatterbasis
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Chhana
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65.0
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50.0
(minimum)
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Medium
fat Chhana
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65.0
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More
than 20.0 and less than 50.0
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Low
fat Chhana
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70.0
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20.0
(maximum)
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The microbiological standards of Chhana, Medium fat Chhana and low fat Chhana are as follows; Aerobic count (cfu/g) 1.5×105, Coliform count (cfu/g) 10/g, Yeast and mould (cfu/g) 50/g.
Chhana podo is a famous traditional milk sweet which is prepared by all Odisha and West Bengal sweet manufacturers. Chhana, sugar and suji (semolina) are the basic ingredients used in Chhana podo. Chhana is manufactured by adding an acidulant like citric acid/ lactic acid into the milk at a high temperature of 70-75°C, at this temperature casein as well as entrapped fat and water-soluble components of milk such as lactose, whey proteins, minerals, and vitamins are precipitated. The buffalo milk Chhana being hard in body, coarse texture and less spongy in nature, Cow milk Chhana is more suitable for Bengali sweets preparation than buffalo milk Chhana. Chhana has high food and nutritional value containing high fat & protein content, several minerals including calcium and phosphorus and high in fat-soluble vitamins such as A and D. Semolina contributes to the product's body and textural qualities. The addition of fat enriches and mellows the product, giving it a deep fatty flavour. Moisture aids in the formation of Chhana podo's distinctive porous body. Sugar is the main ingredient, not only for sensory aspects such as sweetness, but also for the formation of a distinctive brown colour caramelised flavour and a spongy texture during baking.
Good quality Chhana podo might be prepared from 4% fat milk, 25% sugar (w/w of milk), 5% refined wheat flour (w/w of milk) and then baked at 150°C/ 80 min. Baking is an important step in the manufacturing of Chhana podo. (Figure 1) Baking time and temperature are the two critical process variables that influence heat and mass transfer, moisture content and product quality throughout the baking process. Baking is thus a multi-step process in which physical, chemical, and biological changes occur simultaneously to produce a tasty product. The Chhana podo is also prepared using natural sweeteners like jaggery/brown sugar/honey in place of refined sugar for more health benefits. The jaggery and brown sugar having cytoprotective and antioxidant activity helps to provide the nutraceutical benefits in Chhana podo.
Fig 1: Chhana podo
Chhana podo is classified into two varieties based on their moisture content: dry and wet. The average composition of dry Chhana podo values are as follows: moisture 29 to 35%, fat 21 to 23%, protein 15 to 17%, sugar 18 to 21% and starch 6 to 8% and for wet podo moisture 40 to 50%, fat 16 to 22%, protein 10 to 17%, sugar 15 to 24%, starch 5 to 11%. Due to differences in the original composition and quality of milk, the amount of components (sugar, suji) added, and the manner of preparation, these wide variations are noticed in the chemical composition of Chhana podo.
Despite its high demand, it is difficult to transport and market due to its perishability. The shelf life of the product is only 2–3 days in ambient conditions. Today's consumers expect safe, shelf-stable quality milk products. Retorting Chhana podo in a laminated pouch at 120°C for 30 minutes can be used to enhance the shelf life up to 30 days at refrigerated temperature. Under vacuum, Chhana podo can be stored for 35 days at 6±1? C.
College of Dairy Science and Technology has optimised the technology of Chhana podo for the benefit of consumers and entrepreneurs. The technology is also readily available for transfer to the need-based persons. Pilot consumer study was carried out for its acceptability and also to explore the potential marketability of the product. The sensory characteristics as well as the quality aspect play a significant part in deciding the product's manufacturing process. The cost analysis of this product indicated that this product can be commercialised for mass production.
(The authors are from College of Dairy Science and Technology, Guru Angad Dev Veterinary & Animal Sciences University (GADVASU), Ludhiana, Punjab. They can be reached at drshiva2003@yahoo.com)
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