1. Chhana & Paneer
Kirti Gautam
Advanced Dairy Technology
Amity Institute of Food Technology
Submitted by:

2. 2
Chhana
Definition As Per Food Safety & Standards Act 2006
“Chhana is a product obtained from cow or buffalo milk or combination thereof by precipitation
with sour milk, lactic acid or citric acid. It should not contain more than 70% moisture, and its milk
fat content should not be less than 50% on the dry matter basis. If skim milk is used, moisture
should not exceed 70% , milk fat should not exceed 13% of dry matter.”
http://millerkitchen.blogspot.com/2009/11/how-to-
make-chhana-fresh-indian-cheese.html

3. 3
Paneer
“Paneer means the product obtained from the cow or buffalo milk or a combination
thereof by precipitation with sour milk, lactic acid, or citric acid. It shall not contain
more than 70% moisture and milk fat content shall not be less than 50% of the dry
matter.”
Definition As Per Food Safety & Standards Act 2006
https://www.freepik.com/free-photos-vectors/paneer

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Table 1. : Composition of Cow Milk Chhana & Buffalo Milk Chhana
Composition of
Chhana
Parameters Chhana from Cow
Milk
Chhana from
Buffalo Milk
Moisture 53.4 51.7
Fat 24.8 29.7
Lactose 2.2 2.3
Protein 17.4 14.4
Ash 2.1 1.9
pH 5.7 5.4

5. 5
Constituents Cow Milk Chhana Chhana Whey
Moisture 87.34 53.20 93.42
Fat 3.50 24.70 0.42
Protein 3.62 17.82 0.44
Lactose 4.86 2.20 5.12
Ash 0.68 2.08 0.60
Total Solids 12.66 46.80 6.80
SNF 9.16 22.10 6.16
Partitioning of Milk Solids in Chhana And Its Whey
Prepared From Cow Milk
Table 2. Milk Solids in Chhana And Its Whey Prepared From Cow Milk

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Composition of Paneer
Parameter Paneer
Milk Fat % (as dry matter) min. 23.41(50.84 on dry matter basis)
Protein 18.23
Lactose 2.40
Ash 1.90
Total Solids 46.04
Table 3. Composition of Milk Paneer

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Standards (BIS & FSSR)
Characterstics BIS IS 5162: 1980, Reaffirmed
1999
FSSR 2011 under FSSA 2006
Moisture % by mass, Max 65 shall not contain more than 70 %
moisture
Milk fat, shall not be less than 50% by mass
on dry matter basis
shall not be less than 50% by mass
on dry matter basis
Ash , % by mass (on dry
matter basis)
5.0
Protein, % by mass (on dry
matter basis)
25.0
Food additives No extraneous Coloring matter
should be added to Chhana
Chhana
Table 4. BIS & FSSR standards for Chhana

8. 8
Characterstics BIS (IS:10484-1983, Reaffirmed
1999)
FSSR 2011 under FSSA 2006
Moisture % Max 60 shall not contain more than 70 % moisture
Milk fat % by mass (dry matter
basis) min.
50 shall not be less than 50% by mass on dry
matter basis
Titratable acidity(as lactic acid),
% by mass, max,
0.5 -
Total Plate Count NMT50,000/g -
Coliform count, per g, Max 90 -
Yeast and Mould count per g,
Max
250 -
Total Plate Count NMT 50,000/g -
Coliforms NMT 90/g -
E. Coli Absent in 1 g -
Salmonella Absent in 25g -
Shigella Absent in 25g -
Staphylococcus aureus NMT 100/g -
Yeast and Mold count NMT250/g -
Anaerobic spore count Absent in 1 g -
Listeria monocytogens Absent in 1 g -
Paneer

9. 9
Methods of Chhana Manufacturing
Traditional Method
1. Boiling
2. Addition of
Coagulant & stirring
3. Straining
4. Collection of
Chhana
Source:
https://recipes.timesofindia.com/recipes/rasgulla/rs52743612.cms

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Industrial production of Chhana
Cow Milk
Standardization
Fat 4%; SNF 8.5%
Heating to 98̊C
Coagulation at 80-
85̊C, pH 5.1-5.4
Whey
Whey
Lactic acid (1-1.5% sol)
80̊C or fermented Whey
(0.35 %acidity)
Chhana
Coagulation
Filtration of
whey
Washing in
cheese cloth bag
Storage (4̊C)
Draining of water
& whey
1. Balance tank
2. Feed pump
3. Injection tank
4. sour whey tank
5. Mixing regulatory valve
6. Holding Coil
7. Double jacketed cooling valve
8. Inclined Sieve
9. Chhana Collection Tray
Fig: Mechanized chhana making unit

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Methods of Paneer Manufacturing
Traditional Method
Buffalo Milk
Boiling
Coagulation
Coagulant
Filtration of
Coagulum
Curd
Pressing
Paneer
Whey
Whey
Source:
https://nkdairyequipments.com/blog/differ
ent-methods-to-manufacture-paneer/

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Buffalo Milk
Standardization
Fat 4%, SNF 8.5%
Cool to 70̊C
Heating to 90̊C
Coagulation
Removal of Whey
Transfer curd to
Hoop
Citric Acid 1%
solution
Pressing
Whey
Coagulation
Cutting/Slicing
Dipping in chilled
water (4̊ C)
Whey
Industrial production of Paneer
Flowchart depicting industrial method of paneer manufacturing
Source:
http://idmc.com/dairy_introduction.php

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Shelf Life
At Room temperature: 01 day
Chhana
In Refrigerator: Extends upto 06 day
In tin cans and cellulose film/LDPE : upto 3 days at 37̊ C and 20days at 4-5̊ C.
Paneer
At Room temperature: 01 day
In Refrigerator: Extends upto one week
If dipped in 5% Brine solution: SL Extends to 20 days (at refrigerator temp.)

14. 14
Packaging
Chhana
 Cellulose film/LDPE Laminates
 Alluminium/LDPE Laminates
Paneer
 Polyethylene Pouches
 Wax Coated Parchment Paper
 Cryovac Film
 Retort Pouches,
 Vacuum packaging in laminated or
coextruded films
https://www.indiamart.com/proddetail/yash-chhena-
powder-mix-food-21641219112.html
https://www.bigbasket.com/product-
reviews/1202687/mother-dairy-paneer-fresh-2x200-g/?page=4

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Defects in Chhana
Flavor Defects
Defect Cause Prevention
Smoky Use of smoky fire for boiling
of milk
Use non smoky fire for
boiling of milk
Sour Use of high acid milk. Use
excessive amount of
coagulating acid / sour-whey
Use fresh milk , Use
proper amount of
coagulant
Rancid Fat hydrolysis due to lipase
action during storage (at
room temperature or above)
Store chhana at low
temp (4 to 6 degC)
Stale Excessively long period of
storage of chhana at low
temp.(5-10C)
Control microbial growth
and early utilization.

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Body and Texture defects
Defects Cause Prevention
Hard Body Inadequate fat content in milk used for
chhana production. Inadequate
moisture content in chhana due to
faulty production
Use optimum fat content in
milk , Maintain proper
moisture content of chhana by
adapting correct production
technique
Coarse Texture Use of high acid milk. Inadequate fat
content in milk, Too-high temperature
of coagulation, Too-low pH. of
coagulation
Use fresh milk, Keep optimum
fat content in milk Coagulate
at optimum temperature
Coagulate at optimum pH
Colour & Appearance defects
Defects Cause Prevention
Mouldy Surface Long storage of chhana, especially in humid
atmosphere Excessive moisture content in
chhana
Pack the product immediately and
reduce the exposure to air,
Maintain proper moisture content
in chhana
Visible dirt / foreign
matter
Incorrect or no clarification/filtration of milk,
Improper cleaning of utensils/equipments,
Dirty / windy surroundings during
manufacture, Transport of unpacked
chhana
Follow the clarification/filtration
method with suitable filters, Clean
the utensils/equipments properly
Manufacture chhana under
hygienic conditions, Pack chhana
in air tight containers and then
transport

17. 17
Sweets made from Chhana & Paneer
Rasogolla Cham-Cham Kheer-Mohan
Chhena-Murki Sandesh Ras-Malai
https://food.ndtv.com/food-drinks/5-chhena-based-sweets-to-prepare-at-home-this-festive-
season-2118377

18. Thank You 
Stay Safe!!