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Jeera / Plain Taak (Buttermilk)

Tak is also called chhas or mattha, refers to desi buttermilk.

Process

standard buffalo milk ( 4.0 to 4.5 % fat )
pasteurization ( 71 ° C for 10 mins )
cool to 37 ° C
addition of lactic culture ( 1% )
incubation at 37 ° C for 8 - 10 hours

when acidity 0.7 - 0.8 % :Addition of water, sugar, salt and jeera powder.

mixing of water, sugar, salt, jeera powder and dahi with agitator or mixer.
pouch packing
storage below 4 ° C
 


Composition

Water
95 - 96 %
Total Solids
4 - 5 %
Fat
Min: 1%
SNF
2.0 - 2.5 %
Protein
1 - 1.5 %
Lactose
1.2 - 1.5 %
Ash
0.4 %
Lactic Acid
Max: 0.35 %

Packing Sizes : 200 ml Poly bags