Chhana Testing

Chhana is a soft, white, coagulated dairy product obtained by acidifying hot milk using food-grade acids such as citric acid, lemon juice, or lactic acid. Recognized under the Food Safety and Standards Authority of India (FSSAI), chhana is a foundational ingredient in many traditional Indian sweets like rasgulla, sandesh, and chum chum. It is typically made from cow’s milk or buffalo milk, although cow’s milk is preferred for its softer texture and lighter flavour.

During preparation, the milk is brought to a boil and then curdled by the addition of an acid, which separates the milk solids from the whey. The resulting curds are then strained through a muslin cloth to remove excess water, forming fresh, moist chhana. It has a crumbly yet smooth texture and a mildly tangy flavour. Chhana is rich in milk proteins, fats, and essential minerals like calcium and phosphorus, making it both nutritious and versatile.

According to FSSAI regulations, chhana must be prepared under hygienic conditions using clean equipment, potable water, and permissible coagulants. It should not contain any non-permitted additives or preservatives unless explicitly approved. The product must also meet compositional requirements in terms of moisture, fat, and acidity levels as specified by FSSAI for safety and standardization.

Proper packaging and labeling are essential, including declarations of product name, ingredients, manufacturing and expiry dates, FSSAI license number, and storage instructions. Chhana is generally consumed fresh but can be refrigerated for short-term use. When produced in compliance with FSSAI norms, it ensures safety, quality, and suitability for both direct consumption and use in value-added dairy confections.