IMPROVEMENTS IN OR RELATING A METHOD OF SEPARATING THE SO LID CONTENTS KNOWN AS'MASKA' OR 'CHAKKA' FROM CURD AND PR EPARING A MILK BASED SWEET KNOWN AS 'SHRIKHAND' OUT OF TH E SAID 'MASKA' OR 'CHAKKA'

摘要

A method of separating the solid contents known as ''maska'' or ''chakka'' from curd, comprising the steps of heating milk to about 85degrees to 100degrees C (or upto boiling), cooling the milk to about 20degrees to 30degrees C inoculating the milk with a lactic culture to get a final acidity of upto 0.8 to 1.1% (expressed in terms of percentage by weight of lactic acid) in the resulting curd, heating curd upto about 25degrees to 30degrees C and then cooling it to about 4degrees C and separating the whey from the curd by treating the curd in a centrifuge.