Low Fat Chhana Testing

Low Fat Chhana is a coagulated milk product regulated by the Food Safety and Standards Authority of India (FSSAI), prepared by curdling hot milk using permitted food-grade acids like citric acid or lemon juice, and subsequently draining the whey. It is a soft, white, and moist dairy product used as a base ingredient in several traditional Indian sweets and health-oriented culinary preparations.

According to FSSAI guidelines, Low Fat Chhana must contain not more than 20% milk fat on a dry matter basis. It is typically made from skimmed or partially skimmed milk, making it a healthier alternative to regular or medium-fat chhana. Despite the reduced fat, it retains a soft, crumbly texture and is rich in milk proteins and minerals like calcium and phosphorus.

The production process for Low Fat Chhana must adhere to hygienic manufacturing practices, using potable water, food-grade coagulants, and sanitized equipment. The final product must be free from non-permitted additives, preservatives, or colourants. Packaging should be done in clean, food-grade containers, and labeling must clearly mention "Low Fat Chhana" along with fat content, ingredients, FSSAI license number, manufacturing and expiry dates, batch number, and proper storage instructions—ideally refrigerated at 4°C or below.

Low Fat Chhana is an excellent choice for consumers seeking a lighter, protein-rich dairy option without compromising on taste or texture. When manufactured in accordance with FSSAI standards, it ensures food safety, nutritional integrity, and suitability for both direct consumption and use in low-fat sweet and savoury preparations.