Full Cream Shrikhand Testing

Full Cream Shrikhand is a traditional Indian fermented dairy dessert made from chakka (strained curd) derived from full cream milk, and blended with sugar, and optionally cardamom, saffron, fruit pulp, or natural flavouring substances. It is regulated by the Food Safety and Standards Authority of India (FSSAI) under the category of fermented and sweetened milk products.

Prepared by fermenting full cream milk into curd and then straining it to remove whey, the resulting chakka is rich in milk fat and milk protein, contributing to the creamy, dense, and luxurious texture that characterizes Full Cream Shrikhand. Sugar and permitted ingredients are added to enhance sweetness, flavour, and aroma.

According to FSSAI standards, Full Cream Shrikhand must contain not less than 8.5% milk fat, not less than 7.0% milk protein, and a minimum of 58.0% total solids. Only FSSAI-approved additives, such as stabilizers, natural colours, and flavouring agents, are allowed within specified limits.

Packaging must clearly label the product as “Full Cream Shrikhand” and include all mandatory information such as milk fat percentage, ingredient list, added sugar, FSSAI license number, batch number, manufacture and expiry dates, and storage instructions. If fruit pulp is added, it should be declared (e.g., “Mango Full Cream Shrikhand”).

Rich in calcium, milk protein, and energy, Full Cream Shrikhand is enjoyed across India as a festive and indulgent dessert. When produced according to FSSAI regulations, it ensures food safety, nutritional value, and traditional taste in every spoonful.