Chakka Testing

Chakka is a traditional dairy product obtained by straining whey from dahi (curd) to produce a thick, semi-solid mass. It serves as the base for popular Indian desserts like Shrikhand and Amrakhand, and is regulated by the Food Safety and Standards Authority of India (FSSAI) under fermented milk product standards.

Chakka is prepared by fermenting milk to form curd, which is then subjected to mechanical straining—such as hanging, pressing, or centrifuging—to remove the whey. This results in a concentrated dairy product that is rich in milk proteins, has a creamy texture, and is naturally tangy in flavour. Depending on the type of milk used (full cream, toned, skimmed), the fat content of chakka may vary.

As per FSSAI, chakka must meet the following minimum compositional requirements:

Milk protein: Not less than 9.0%

Total solids: Not less than 30.0%

Milk fat: Varies depending on whether it is full cream, partly skimmed, or skimmed chakka

Chakka must be prepared under hygienic conditions, and the use of preservatives, non-dairy ingredients, or non-permitted additives is not allowed unless explicitly approved by FSSAI.

Packaging and labeling of chakka must include the product name, milk fat and protein content, ingredient list, FSSAI license number, batch number, manufacturing and expiry dates, and appropriate storage instructions.

Chakka is valued not only for its nutritional richness—being high in protein and calcium—but also for its versatility as a base for flavoured, sweetened, or fruit-based dairy desserts. When produced in compliance with FSSAI regulations, it ensures safety, consistency, and authenticity in traditional Indian dairy products.