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Amrakhand

Amrakhand is a semi-soft sweetish - sour whole milk product prepared from lactic fermented curd. the curd (dahi) is partially strained through a cloth to remove the whey and thus produce a solid mass called chakka (the basic ingredient for shrikhand). This chakka is mixed with the required amount of mango flavour ,sugar, cardamom, jaiphal etc. to yield Amrakhand.

Process

standard buffalo milk ( 4.0 to 4.5 % fat )
pasteurization ( 72 ° C for 15 secs ) or 63.5° C for 30 min.
cool to 37 ° C
addition of lactic culture ( 1% )
incubation at 37 ° C for 8 - 10 hours

when acidity 0.7 - 0.8 % : placed in a muslin cloth bag & hung for the removal of whey for 8 - 10

solid mass production called chakka
mixing chakka with sugar, cardamom, jaiphal etc
packing and storage below 4 °
 


Composition

Moisture
Max: 42%
Fat
8.5% <= dry basis
Protein
9% <= dry basis
Lactose with sugar(with sucrose)
72.5% >= % by weight, dry basis
Ash
0.9 % >= dry basis
Lactic acid
1.4 % <= (% by weight)
Solids(0% by weight)
58%<=

Packing Sizes :
100 ml plastic cups
250 ml plastic cups
500 ml plastic cups


  • For Party or catering purpose available in loose bulk sale.
  • Best for occasions like Gudhi Padwa, Raksha bandhan, Dasara, Diwali etc.
  • Direct  consume with Puri, Chapatti, for better test.