Medium Fat Chhana Testing

Medium Fat Chhana is a variant of chhana regulated under the Food Safety and Standards Authority of India (FSSAI), distinguished by its moderate milk fat content. It is prepared by coagulating hot milk with food-grade acids such as citric acid or lemon juice, followed by straining the coagulated mass to separate the whey. The resulting product is a moist, soft, and granular dairy solid used widely in the preparation of Indian sweets like sandesh and rasgulla, as well as in cooking and baking.

As per FSSAI standards, Medium Fat Chhana contains more than 20% but less than 50% milk fat on a dry matter basis. This composition strikes a balance between richness and health-conscious formulation, offering the desirable texture and mouthfeel of full-fat chhana with relatively reduced fat content. It is typically made from cow’s or buffalo’s milk and is known for its white to pale yellow colour, soft body, and slightly spongy texture.

The production of Medium Fat Chhana must follow hygienic practices using clean, potable water and permitted coagulants. The final product should be free from any artificial colouring agents, non-permitted preservatives, or contaminants. Packaging must include clear labeling of the product name as "Medium Fat Chhana," along with declarations of ingredients, fat content, FSSAI license number, batch number, manufacturing and expiry dates, and recommended storage conditions, usually refrigeration at 4°C or below.

Medium Fat Chhana serves as a versatile dairy ingredient that provides both functional and nutritional benefits. When produced in compliance with FSSAI regulations, it ensures food safety, consistency in quality, and suitability for a wide range of culinary and dessert applications.