Fruit Shrikhand Testing

Fruit Shrikhand is a traditional Indian fermented dairy dessert made by blending chakka (strained curd) with fruit pulp or pieces, sugar, and permitted flavouring substances. It is regulated by the Food Safety and Standards Authority of India (FSSAI) under the category of fermented milk products.

The preparation of Fruit Shrikhand begins with curd (dahi), from which whey is removed to obtain chakka. This chakka is then combined with fruit ingredients such as mango, strawberry, or mixed fruit, along with sugar and approved food additives to create a smooth, creamy, and flavourful dessert. The inclusion of fruits not only enhances the taste and aroma but also adds to the nutritional value of the product.

As per FSSAI specifications, Fruit Shrikhand must meet the following minimum compositional standards:

Milk fat: not less than 4.0%

Milk protein: not less than 7.0%

Total solids: not less than 58.0%

The fruit component must be FSSAI-approved fruit pulp or pieces, and all added sweeteners, flavours, stabilizers, or colours must conform to FSSAI-permitted limits.

The product must be packaged hygienically and labeled accurately, with the name “Fruit Shrikhand” clearly displayed along with the specific fruit used (e.g., “Mango Shrikhand”). The label should also include ingredient declarations, nutritional information, milk fat content, FSSAI license number, batch details, manufacturing and expiry dates, and storage instructions.

Fruit Shrikhand is widely appreciated for its rich texture, balanced sweetness, and fruity flavour, offering a nutritious and enjoyable dessert option that aligns with Indian taste preferences. When produced in accordance with FSSAI norms, it ensures product safety, quality, and regulatory compliance.