Full Cream Chakka Testing

Full Cream Chakka is a thick, semi-solid dairy product obtained by straining whey from fermented full cream curd (dahi). It is widely used as the base ingredient in traditional Indian desserts like Shrikhand and Amrakhand. Regulated by the Food Safety and Standards Authority of India (FSSAI), Full Cream Chakka must meet specific compositional and quality standards to ensure safety, consistency, and nutritional value.

As per FSSAI guidelines, Full Cream Chakka is prepared by removing whey from curd through mechanical processes such as hanging, pressing, or centrifuging. When made from full cream milk, the resulting chakka retains a high fat content, giving it a rich and creamy texture suitable for sweet and flavoured applications. The minimum compositional requirements specified by FSSAI include not less than 8.5% milk fat, not less than 9.0% milk protein, and at least 30.0% total solids. It must be produced under hygienic conditions, and no non-permitted additives, preservatives, or colourants are allowed unless explicitly approved.

The packaging of Full Cream Chakka must clearly state the product name, along with labeling details such as milk fat and protein content, ingredient list, FSSAI license number, batch number, date of manufacture and expiry, and storage instructions.

Full Cream Chakka offers a concentrated source of dairy nutrients, especially protein and fat, and provides a smooth, dense consistency that makes it ideal for dessert formulations. When manufactured as per FSSAI regulations, it ensures product safety, authenticity, and high-quality standards, making it a trusted base in Indian dairy product lines.