BUTTER

The fat content of butter is generally about 80%. The non-fat components of butter consist of moisture, milk solids not fat and salt if added. Most of the butter produced in our country is converted to ghee.

Butter is made from sweet or sour cream. The cream is pasteurized at 62.8°C for 30 minutes after which it is immediately cooled. Then a culture of desirable micro-organisms is added. The culture consists of bacteria of two types one of which ferments lactose producing lactic acid which in turn curdles the milk and the other principally attacks the citric acid of milk producing volatile acids and products such as diacetyl which give the desirable flavour and aroma to the butter. The cream is then allowed to ripen at 21.1 °C for several hours for the fermentation to take place.

CHEESE

Cheese is made of casein:

Classification of cheese

Cheese is classified as hard or soft, depending on their moisture content and whether they are ripened by bacteria or moulds or unripened.

CHEESE PREPARATION

1. Curd formation: Pasteurized whole milk is brought to a temperature of 31°C and lactic acid producing starter culture and required colouring matter are added. After about 30 minutes to the mildly acidic milk,' rennin solution is added, stirred and allowed to set the set the curd for 30 minutes.
2. Curd cutting: The curd is cut into small cubes. The removal of whey from small cubes is easy. The curd for different types of cheese therefore is cut into different sized cubes.
3. Curd cooking: Then it is heated to 38°C and held at that temperature for about 45 minutes. During this period the curd is stirred to prevent matting.
4. Curd drainage: Heating squeezes out whey from the cubes. Heat increases the rate of acid production which makes the curd cubes shrink. Whey is drained off and the curd is allowed to mat.

Cheese has limited keeping quality and require refrigeration, should be kept cold and dry i.e., it should be wrapped in wax paper or metal foil.

SHRIKHAND: - Shrikhand is a semi-soft sweetish sour, whole milk product prepared form lactic fermented curd. The basic ingredient of Shrikhand is Chakka.

Method of preparation: - The standardized method of preparation consist of fresh, sweet buffalo milk, which has been standardized to 6% fat, is pasteurized at 71 for 10 minutes and then cooled to 28-30. It is then inoculated @ 1% with lactic culture which is mixed well, and incubated at 28-30 for 15-16 hours. When the curd has set firmly (acidity 0.7-0.8% lactic), it is broken and placed in a muslin cloth bag and removed after 8 to 10 hours. Now the curd get change into a solid mass called Chakka. This Chakka is then mixed with grinded sugar. Colour and flavour can also be added to obtain the product known as Shrikhand.

GHEE: - Ghee is a clarified butter fat prepared from cow or buffalo milk.

Method of preparation: - Cream accumulated after few days is usually taken in a suitable vessel and heated and stirred on a low flame to remove the moisture contain. After removing moisture contain further heating is stopped then cooling is done. On cooling, when the residue has settled down the clear fat is decanted into suitable containers.

RABRI

It is prepared concentrated and sweetened product comprising of several layers of clotted cream. The layer of cream formed, as a skin is continuously removed. When the milk is reduced to 1/3 of the original volume, sugar is added and the layer of cream skin is mixed.

Composition

Method of preparation: - Rabri is normally prepared by heating 3-4kg of milk in a wide pan over a fire to simmering temperature (85-90), and then maintaining the temperature by controlled heating. The milk is neither stirred nor allowed to boil. The surface of the milk may be gently fanned to help the process of skin formation. A piece of this skin, about 3-4cm. square, is continuously broken with a thick wooden stick and moved to the cooler parts of the pan. This operation requires considerable skill and constant attention. Simultaneously, as slow evaporation reduces the milk to about one-fifth of its original volume, good quality round sugar at 5-6 per cent by weight of the original milk is added to the milk concentrate and dissolved in it. The layers of skin collected on the pan surface are then immersed in the mixture and the finished product obtained by gently heating the whole mass for another brief period.

KHOA

Khoa is a partially dehydrated whole milk product.

Method of preparation: -Milk is cautiously stirred in a circular motion to prevent scorching. When milk becomes viscous the rate of stirring is increased to maintain a uniform consistency. The pan is removed from the fire and the product is worked up with the flattened end of the scraper by alternatively spreading into thin layers and collecting repeatedly until it retains its shape. After cooling it becomes solid.

Composition

KALAKAND

Ingredients

GULAB JAMUN**

PREPARATION OF GULAB JAMUN FROM KHOA

Ingredients  

BURFI*

Ingredients 

KHEER**

Kheer is also known as Basundi. It is used for direct consumption as desert. It is prepared by concentrating milk to half of its original volume by open pan concentration and adding sugar and other condiments.

Method: - fresh, sweet, cleaned milk standardized to 4.0% fat and vigorously boiled in a jacketed stainless steel pan for 3 to 5 minutes accompanied by constant stirring cum scraping with a laddle. High-grade rice 2.5%of milk, pre-cleaned and washed with cold water before use, is now added. The mixture is gently boiled, with periodical stirring-cum-scraping. When the concentration is about 1:8:1, clean, good quality sugar is added at 5% of milk. Gentle heating is continued for another 3 to 5 minutes till a final concentration of about 2:1 is obtained. The yield of finished kheer should be about 50% of the milk used.

PANEER **

Paneer refers to the indigenous variety of rennet-coagulated, small-sized, soft cheese.

Composition

CHHANA **

Chhana, also called paneer in certain parts of the country, constitutes one of the two chief bases (the other being khoa) for the preparation of indigenous sweetmeats. Chhana refers to the milk-solids obtained by the acid coagulation of boiled hot whole milk and subsequent drainage of whey. The acids commonly used are lactic or citric, in both natural and chemical forms. It should not contain more than 70% moisture, and the milk fat content should not be less than 50.0 per cent of the dry matter.

Composition

Batch method: Usually all the milk for chhana-making is brought to boil by heating it directly in a large iron pan over an open fire, all the while stirring it with a laddle, and later keeping it simmering hot in the pan. This hot milk is ladled out in batches of 0.5 to 1kg into a separate coagulation vessel, either already containing, or to which is promptly added the required quantity of the coagulant. The latter is normally cleansed sour chhana-whey, which is maintained in a large earthen vessel from day to day. The mixture of milk and whey is stirred with the ladle, and when it has completely coagulated, the contents are poured over a piece of clean muslin cloth stretched over another vessel (for receiving the whey). The process is repeated till all the milk is used up. The cloth containing the coagulated solids is then removed, tied up into a bundle without applying pressure and hung up not only to drain out the whey completely but also to cool the chhana-pot.

Bulk method: All the milk (5-15kg) is brought to boil as above in the pan, which is then removed from the fire. The coagulant is then added slowly and gradually in the required quantity to the entire lot of milk and stirred with the ladle so that it mixes properly and clear coagulation takes place. The chhana is collected by straining it through a cloth.

SANDESH

Ingredients

RASSOGOLLA**

Ingredients

Now make the balls of chhana. While doing this, one sugarcoated Elaichidana may be put in the centre of each ball. After all the balls (10-15) have been made, put them gently in the boiling sugar syrup for the cooking process. See that the balls do not overcrowded the degchi and that there is enough space for them to move freely, especially after they swell. Close the lid of the vessel. The heating should be so controlled that the balls are constantly covered with foam. Keep a watch form time to time. After 5-10 minutes, the balls will swell. If the chhana has been well made and properly kneaded, the balls will not crack or break. After 5-10 minutes, the colour of the balls will darken slightly. The finished rassogollas should normally be ready after 20-25 minutes. During the last stage, the lid should be removed so that the sugar syrup finally attains string consistency. After cooling, sprinkle flavour (rose) to serve.

KULFI **

Ice cream frozen in small containers. While the milk is boiling, it is sweetened by an addition of sugar and the product is concentrated to approximately 2:1. To this concentrate, when it has cooled, are added malai (indigenous cream), crushed nuts and a flavour (commonly rose or vanilla). The mix is placed in triangular, conical or cylindrical moulds of various capacities made of galvanized iron sheets. The moulds are closed on top by placing a small disc over them. A mixture of ice and salt in the ratio of 1:1.