Shrikhand Testing

Shrikhand is a semi-soft, sweetened, and fermented dairy product made from chakka—a thick mass obtained by straining whey from curd (dahi)—blended with sugar and optionally cardamom, saffron, fruit pulp, or permitted natural flavours. It is classified and regulated by the Food Safety and Standards Authority of India (FSSAI) under fermented and sweetened milk products.

The preparation of Shrikhand begins with curd made from milk, which is strained to remove the whey, yielding nutrient-rich chakka. This chakka is then mixed with precise quantities of sugar and optional flavouring agents to produce a smooth, creamy dessert with a rich and refreshing taste.

According to FSSAI standards, Shrikhand must meet the following minimum compositional requirements:

Milk fat: Not less than 4.0%

Milk protein: Not less than 7.0%

Total solids: Not less than 58.0%

Only FSSAI-permitted food additives, such as stabilizers, emulsifiers, and colours, may be used within defined limits. No artificial sweeteners or preservatives are allowed unless specifically approved for the product category.

All packages of Shrikhand must comply with FSSAI labeling regulations, which require declaration of the product name, milk fat and protein content, ingredient list, added sugar, FSSAI license number, manufacturing and expiry dates, batch number, and storage conditions. In the case of flavoured varieties (e.g., Mango Shrikhand), the specific flavour must be clearly stated.

Shrikhand is a traditional Indian dessert, rich in milk protein, energy, and probiotics, often enjoyed during festivals or as part of a meal. When prepared according to FSSAI norms, it guarantees quality, hygiene, and regulatory compliance, while offering a delicious and wholesome dairy treat.