Standardization of Heat-Dessicated Product: Milk Cream

• Published in: Dairy Engineering pp. 175 - 184
• Main Authors: Khare, Archana, Khare, Anil Kumar
• Format: Book Chapter
• Language: English
• Published: CRC Press 2017
• Edition: 1
• Subjects: Shallow Pan; Plate Heat Exchanger; Heat Desiccation; Fermented Milk Products; Processed Cheese Spread; Liquid Milk; NSSO; Powdered Sugar; Malai; WPC; Cottage Scale; BIS; Hedonic Scale; Milk Clotting Proteases; PEF; Clotted Cream; Buffalo Milk; High Pressure Processing; Peda; World Milk Production; Total Milk Production; Moisture Content; Milk Cream
• ISBN: 1771883804; 9781771883801
• DOI: 10.1201/9781315366210-10

176The name khurchan means leftover scrapes, in Hindi. Like other traditional milk products, khurchan is mostly produced manually on cottage scale with variable quality. Boil the milk, scrape off the leftover from the karahi bottom, slap it on a tray, sprinkle bhoora (powdered sugar), cut into pieces, and serve. No systematic work has yet been carried out in respect of its quality. In view of the rapid growth of organized dairying in India, with greater emphasis on the production of indigenous dairy products an attempt has been made to standardize the procedure of manufacturing and to attain uniform quality. Buffalo milk was collected from local market and standardize for 6% fat and 9% solids not fat (SNF). Good quality sugar was purchased from local market. Shallow pans (karahi) of various thicknesses and diameter were purchased from market providing requisite thickness and diameter on order basis. Iron shallow pans were used for preparation of khurchan having diameter of 8 cm with varying thickness of 10, 15, 20, and 25 mm. Standard whole milk (one liter at a time) is kept on an open fire in a shallow pan (karahi). Evaporation was done without stirring. During evaporation clotted cream (malai) was removed and kept at colder side of pan. Quality of milk and thickness of pan have remarkable impact on the quality of product. It has been found that most acceptable product involves standardization of buffalo milk for 6% fat and 9% SNF and iron shallow pan (karahi) of 20 mm thickness and this product scored high 8.5 on 9-point hedonic scale. The chemical composition of product was also determined. It had 22% moisture, 25% fat, 17% protein, 15% lactose, 18% sucrose, and 3% ash. It was observed that thickness of the pan has remarkable impact on the quality of khurchan due to heat induced interactions of its constituents. India continues to be the largest producer of milk. The share of India in world milk production has been steadily growing. The traditional milk sweets and desserts prepared by heat desiccation and by subsequently adding sugar have great relevance to Indian culture such as peda, burfi, basundi, Kheer, etc. Khurchan is produced manually on cottage scale with variable quality depending on the skills of Halwais. Most of the dairy sector in India has been solely dependent upon sale of liquid milk, milk powder, and ghee. This has made the sector work on very thin margins. Till recently, there had been negligible growth of value-added dairy products. In view of the maturity that the dairy is now approaching fuelled by consumer demands, it is important to get high-margin value-added products. If the domestic sector is unable to deliver the same, the space would be occupied by imported value-added dairy products.