Skimmed Milk Chakka Testing

Skimmed Milk Chakka is a semi-solid dairy product derived from skimmed milk curd (dahi) by mechanically removing the whey. It is regulated by the Food Safety and Standards Authority of India (FSSAI) and serves as the low-fat base for traditional Indian desserts like Shrikhand and Amrakhand.

Prepared by fermenting skimmed milk into curd and straining it to obtain chakka, this product retains the nutritional richness of milk proteins and calcium while being virtually fat-free (milk fat ≤ 0.5%). Its dense, smooth texture and tangy flavour make it ideal for blending with sweeteners, fruits, or flavouring agents.

As per FSSAI standards, Skimmed Milk Chakka must meet the following compositional criteria:

Milk fat: Not more than 0.5%

Milk protein: Not less than 9.0%

Total solids: Not less than 30.0%

The product must be prepared under hygienic and controlled conditions, without the use of any non-permitted additives or preservatives. Labeling must clearly mention “Skimmed Milk Chakka” along with details such as fat and protein content, ingredient list, FSSAI license number, manufacturing and expiry dates, batch number, and storage instructions.

Skimmed Milk Chakka is a suitable option for health-conscious consumers seeking low-fat, high-protein dairy ingredients. When produced in accordance with FSSAI norms, it ensures food safety, nutritional integrity, and regulatory compliance, making it a reliable ingredient in the dairy industry.